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Old 04-29-2014, 12:37 PM   #8
is one Smokin' Farker

Join Date: 06-08-12
Location: Sacramento CA

Originally Posted by SoCalWJS View Post
I remember doing something similar to this a couple of times right after I got my second BGE - actually just T-Rex'ed on separate Eggs so that I knew exactly what temp the second part would be at rather than gambling on a cooling BGE.

I've tried a marinade of Montreal's and EVO before, but your combo sounds interesting.

Do you rest the meat at all before transferring to the second grill? (Nice picture - thanks!)
No rest before transferring to the cooler kamado. And do not add any additional salt/pepper to the steaks. The wet rub is salty/peppery with a well rounded flavor. It is GOOD!!! In fact, I made those steaks in the pic on Easter... and my step dad, who rarely compliments anything, told me that it was the best steak he's ever had... and he LOVES steak.
MAK 2 Star -- 36" Blackstone griddle
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