Thanks. The alaea salt & Hawaiian Lager might be tough here in north Florida, but I have a couple places I can check. So the steaks really don't marinade, the hot steaks just pick up the tastes during the 10 minute bath before finishing. I've no only been blowing it on the "ingredients" but my technique was totally off base. Any thoughts on doing the 2" top sirloin?
Originally Posted by landarc
First off, you need alaea salt if you want to do this right.
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.