Robert-R
TVWBB Diamond Member
That's right, no Santa Maria grill. All due respect to ChuckO, had to make the best of the situation & go with the Performer.
Local grocery store had some CAB choice chuck eyes on sale a few weeks ago, so I stocked up. Thawed a couple of them for last night's dinner.
Keeping things simple: evoo, Ksalt, pepper for the meat & a couple of foiled reds. Started indirect. 3/4 chimney KBB for heat & mesquite for smoke.
Took the steaks to 120* internal temp & then seared for several minutes per side.
While the meat was resting, grilled some asparagus.
Time To Eat!
Wifey loves them.
Local grocery store had some CAB choice chuck eyes on sale a few weeks ago, so I stocked up. Thawed a couple of them for last night's dinner.
Keeping things simple: evoo, Ksalt, pepper for the meat & a couple of foiled reds. Started indirect. 3/4 chimney KBB for heat & mesquite for smoke.
Took the steaks to 120* internal temp & then seared for several minutes per side.
While the meat was resting, grilled some asparagus.
Time To Eat!
Wifey loves them.
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