There was talk of grilling and some movement was made to find ... yes, find ... the old scary gasser that I still bitch about whenever I show up. One hot spot of Hell and the rest stays cold. And that's before you hot wire the AA battery to start it. No thanks, I declined once more to use it.
Spent most of the afternoon with a chainsaw, cutting up some apple tree branches for a future fruitwood! When done and enjoying my second IPA, four thick rib-eyes showed up for me to grill. Butcher cut to 1 1/4". My experience with grilling thick steaks, let alone $36 worth, is exactly zero.
background on this setup,
http://weberkettleclub.com/forums/bbq-food-pics/sweet-potatoes-cooked-on-a-'central-american'-style-grill/msg154128/#msg154128So the grill lid must be removed,
Gather some charcoal, kindling on ground etc and light it,
Every show has groupies and hangers-on. My mother in law has our puppy's sister. Those dogs wore themselves out playing with each other.
Time to season the meat. The spice rack must be carefully observed, things chosen wisely and with great care as many bottles have been reused for other uses or don't even have labels. Only the kitchen's owner knows for sure what's what. The "smell test" for each jar must be used!
Hey all I really want is salt and pepper, maybe something else interesting. OK here's the salt ... WAIT, no that's not salt!!
(You understand the challenge now.)
This holds the ground pepper. Except when you smell it, it smells like cumin has been added. Whatever.
I took this stuff (not the Borax) added some other stuff along with olive oil and made a paste to coat the meat with.
So here's the basic setup. The gasser gave up one of its cook grates. I need to find a round one somewhere between 16.5" and 17" diameter. With detached side table we'll call this a "Performer Bronze (Age)"
Let's grill!
Pulled off some for them's that wanted more rare,
The rest now ready to come off; everything got cut in half to gauge doneness because I had no thermometer.