Quote:
Originally Posted by kingpin
I hate to say it 'cause I bbq'ed it on a propane grill but it was probably the best steak I ever made.
It was almost 2" thick and aged to perfection. I put just a bit of kosher salt, freshly cracked black pepper, oregano and a bit of olive oil on it and it turned out perfectly. Cooked to rare of course!
Also added a baked potatoe with all the fixin's including fresh chives, and a greek salad and I was in heaven.
I'm trying not to take a nap right now.
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Sounds like....to die for.
I'm sure you've tried this, being an old
restaurant-turd like me.....Next time on the gas grill, try some mesquite chips, or whatever wood smoke you like, split them into 3/4" chunks, soak them in water, and throw them on the lava, or perma rocks when you grill, closed lid. You'll think yer in Texas! I used to buy 50lb bags for the rest. and I still have a lot left. These came in 2x2 chunks, or split 8" pieces. The neighbors walk around with raised noses when I do it.
Once in a while you just dust out the ashes. It's worth it.
