re: Dawgrant Memorial Day Cookout Thread ™

I grilled two rib eyes last night. My new prep is to get the charcoal going in the side offset smoke box, carve out a pocket on the side and put in a chunk of wood (apple since that's all I have). Once it starts smoking I take the seasoned steaks straight from the fridge and put them on the top rack of the grill so they take the smoke.

After 30 or 40 mins or so I take the wood off, spread the coals, put on the grate and grill them up. Great flavor...like you cooked them over a campfire.

To make it work the steaks need to be cold and relatively thick so they don't cook too much while smoking....also, the more tender the meat the more flavor they retain. Filets really hold the smoke flavor.

My house seasoning is 1 salt, 1 pepper, .5 onion powder, .5 garlic powder...and I think I added a little cumin this time....works just fine. Usually coat them with a little EVO so they don't stick to the grate.

That's all I got....