Dave Russell
TVWBB Honor Circle
....per Kevin Kruger's tip of spinning the grate around.
The Argentine rub packet from World Market was part of a gift pack that a friend generously gave me for Christmas. Well, let me tell you what, the stuff was good, and I'm gonna buy some more and maybe try to replicate it. (Any tips on that would be greatly appreciated!)
Anyway, almost two full chimneys worth of Royal Oak lump gave a nice HOT bed of coals for half my OTG, and I put one slender chunk of oak on that side under the grate handle to start smokin while the grate heated up.
No oil, just fast and hot cooking with the lid on, but after flipping all of them, when flames threatened the steaks, I quickly turned the grate around and put the lid on, per Kevin's tip. I got lucky I guess and didn't have to do much probing w/ my Thermapen to decide when to pull all four. (This part, I'm pretty bad about screwing up at.)
Anyway, the rub was the best I've ever tried, but other than not overcooking past med. rare, the ticket in these being probably the best steaks I've ever grilled was not putting up with the flare-ups. I used to think that was just part of it and that it helped the sear. NO, it DOES add a bitter taste! (Thanks, Kevin!)Well, this forum is so cool, and I really appreciate learning stuff about grilling and smoking that I used to take for granted, so thanks to everyone that contribute so much, and put up with my silly queastions and notions.
When the mother-n-law can't shut up about how good the steak is, you know you've finally gotten something right.
The Argentine rub packet from World Market was part of a gift pack that a friend generously gave me for Christmas. Well, let me tell you what, the stuff was good, and I'm gonna buy some more and maybe try to replicate it. (Any tips on that would be greatly appreciated!)
Anyway, almost two full chimneys worth of Royal Oak lump gave a nice HOT bed of coals for half my OTG, and I put one slender chunk of oak on that side under the grate handle to start smokin while the grate heated up.
No oil, just fast and hot cooking with the lid on, but after flipping all of them, when flames threatened the steaks, I quickly turned the grate around and put the lid on, per Kevin's tip. I got lucky I guess and didn't have to do much probing w/ my Thermapen to decide when to pull all four. (This part, I'm pretty bad about screwing up at.)
Anyway, the rub was the best I've ever tried, but other than not overcooking past med. rare, the ticket in these being probably the best steaks I've ever grilled was not putting up with the flare-ups. I used to think that was just part of it and that it helped the sear. NO, it DOES add a bitter taste! (Thanks, Kevin!)Well, this forum is so cool, and I really appreciate learning stuff about grilling and smoking that I used to take for granted, so thanks to everyone that contribute so much, and put up with my silly queastions and notions.
When the mother-n-law can't shut up about how good the steak is, you know you've finally gotten something right.
