This was the first time I ever salted a steak. I liberally salted and left on the counter for an hour and a half. Then rinsed and seasoned with granulated garlic and coarse black pepper. I had the kettle loaded with a chimney full of lump. Now the pRon.
One hour in
On to the grill, the weiner is for the little one.
The money shot, I like it rare!!