Just a thanks to folks here
 

We're having a nice warm spell here (into the 50's) so we celebrated
with the first grilled steaks of the year.

Thanks to tips from people like Harry and the rest of you blue loving
steak burners, they came out fantastic. Course having a nicely marbled
specimen didn't hurt any either. :-)

Been using your alls tips for a few years now, and it's been a boon to
me and mine.

So thanks again all.