On Jul 6, 10:37*am, "Nunya Bidnits" > wrote:
> Tutall wrote:

>
> >> For steaks and burgers, its rub, CYM, Worcestershire and butter to
> >> form a slather just slightly less viscous than the CYM.
>
> > One of these days I might try this, tend to like my steak plain, but
> > something different every once in a while is nice.
>
> This won't interfere with your steak, it will just enhance its grilled
> flavor, especially if you use some wood with the charcoal. Don't use
> anything outrageous for the rub, just something simple.

Well, I'm thinking you probably know your steak being in KC and all,
so now I'm gonna hafta try it.

>
> What model Klose do you have? Is 40 lbs about its limit or will it handle
> more?

40lbs is just using the smaller top rack. :-)

Got "The Grill Chef" 20x42. I've maxed it out only once so far.