Timothy Hoffman
TVWBB All-Star
I had planned on making a beer can chicken tonight, but while at the store I spotted some nice looking flat iron steaks. I grabbed 4 of them. 0.50-0.60# each. Seasoned with some Montreal SS. I decided mine had to have Steven Raichlen's Hellfire sauce. (Cooked in a vintage 1940 Lodge #5 cast iron right down in the coals.)
Also in attendance zucchini with EVOO dusted with garlic powder and lemon pepper. Baked potatoes (no pictured since they where already on the grill). ABTs. Garlic toast. All done over Royal Oak Lump.
Also in attendance zucchini with EVOO dusted with garlic powder and lemon pepper. Baked potatoes (no pictured since they where already on the grill). ABTs. Garlic toast. All done over Royal Oak Lump.