Took a bone in rib steak and rubbed it with a portion of the following combo:
1 tbsp paprika
1 tbsp ancho chili powder
1/2 tbsp white sugar
1/2 tbsp coarse salt
1/2 tsp fresh ground black pepper
1/2 tsp granulated garlic
Let it sit at room temp for 45 minutes:
![](http://i62.tinypic.com/117bk1e.jpg)
I am really liking my Woodard Orleans cart, (thank you very much Sir Agent X), and for now I am using it with Dolly and my regular cutting board. For this cook I put small chunklets of Hickory toward the center of the grill grate, then added a mix of Kingsford BB and reused lump on top:
![](http://i57.tinypic.com/8y9hk3.jpg)
Once the hickory stopped flaming it was time to cook the steak:
![](http://i61.tinypic.com/2ugl0z5.jpg)
Had to take this shot before I put the lid on:
![](http://i61.tinypic.com/e8anfb.jpg)
This steak was done FAST:
![](http://i61.tinypic.com/t68bxz.jpg)
![](http://i61.tinypic.com/2lc5kch.jpg)
![](http://i59.tinypic.com/2ywiogn.jpg)
The plan for the Woodard is to remove the rust and loose paint, have it properly painted then probably put a Red 18 in it. A cutting board will be made to fit the table and a handle using the same wood for the Kettle. I have a prominent member telling me it should be a Black 18.....which would look amazing too.