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Unread 08-16-2006, 04:26 PM   #15
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Join Date: 05-04-05
Location: Goochland, VA
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I get whole sirlons cut to 1 & 1/4" thick. Vac pack em 2 to a bag and freeze.

When it's time to cook I go with KISS. I use the Weber with a full chimney of Kingsford. I let the steaks acclimate to room temp and hit rub them with freshly ground garlic pepper and ground sea salt.

I seer them on each side and take them off at medium. Let them rest then enjoy.

Great thread.
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
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