More from Joey’s Grill-
http://www.northeastbbq.com
Fire up the pit and leave the charcoal insert in to create a vortex like heat concentrated right under our meat. BBQing with high heat vents wide open and direct.
Took steak tips out 45 minutes in advance to bring to room temp and rubbed with evoo and then a liberal seasoning on all sides of Atlantic Saltworks Tuscan Blend.
Once the coals are orange fired up hot we place the steak directly over the coals on the STOK Charcoal Drum’s Cast Iron Grates.
Can we ali about the sear produced by the STOK concentrating the heat up through the Vortex like charcoal basket and the cast iron grates? Incredible!
Good Morning Gloucester 
You’re killing me with these dishes!! How’s about a cooking class??
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Naturally it’s good in my active duty days had a friend who reminded me a lot of your cue expert and he through a birthday party for me what a turn out even the “Security Police” stopped by told us to hold it down a bit COOL! And they got a great meal, matter of fact the had great deal of patrols stop by and I invited my as Craig K. would say (Five-O) at the same time (it was all good music was a wee bit loud in the family housing area of Peterson AFB CO 1987 era 🙂 Dave
Lindsey Buckingham – Trouble (1981)
https://www.youtube.com/watch?v=SCRNDQNjCK4
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