Karen C. wrote:
> "Bradley V. Stone" > wrote in message
> ...
>> Ring or not, you know if it's good. Speak to the
> manager/owner. I know
>> I'd want it brought to my attention if I ran a restaurant.
>>
>> He could be (as mentioned) passing along the job to someone
> else, hiring
>> a new cook who doesn't understand the process (and why it's
> done how
>> it's done) or maybe he was busier than normal and needed to
> take a
>> shortcut. You never know. But talking with him would help.
> Invite him
>> to sit down with you and explain it.
>
> Will do. I think this must be what's going on, as we used to see
> the owner in there any day we went there. I don't think we've
> seen him but maybe twice in the past year. Will try to speak
> with him next time we see him.
>
>> their steak was garbage (they used to have 1.5/2" sirloins,
> yes,
>> sirloins, that to me were as good as filets!) . . . Although,
> in the meantime
>> I discoved Sam's club meat and bought a new grill (finally) and
> am doing steaks just as good, if
>> not better now.. lol! My smoking experience actually helped my
> hot and
>> fast steak grilling, mainly the dry rubs I use on them.
>
> Now, that's something to aspire to! I'd love to be able to
> master grilling a great steak. A small chain of stores in our
> community used to sell the best meat (prime grade)--up until
> about 1992. Then they began offering choice instead. There's a
> world of difference, and I can't find a really good local
> supplier for prime-grade meat now. 8-(
>
> Karen C.
>
>

Try it on your WSM with the center section removed. You'll like the
results.

Dan