"Steve Wertz" > wrote in message
...
> On Thu, 17 Aug 2006 16:16:24 -0000, Mapanari wrote:
>
>> I dint go into a long discourse on how to bbq, figuring any man or non
>> liberal or adamappl'd woman would already know this simple shit.
>>
>> But you sear the outside (quick bbq) to lock in the flavors, then put it
>> on
>> the top rack ( I have 3 racks) close the top, plug up the side vents and
>> smoke/cook it for another 10 minutes to permeate the mix of wood flavors
>> and heat into the meat, thus rendering a 3" steak red in the very middle,
>> layered with pink meat going to the crust and then seared outside.
>
> A 3" steak BBQ'd in 14 minutes. Wonders never cease.
>
>> My favorite brush is a mix of crushed peppercorns, brown sugar, salt and
>> paprika. You spray the steak with a pump sprayer of EVO lightly to bind
>> the dry rub onto the meat then roll in this mixture then slap on the
>> griddle.
>
> Griddle?
>
>> I also brush the grill with an EVO saturated brush just before.
>>
>> I find mesquite to be boring, hickory to be fine but mild and the combo
>> of
>> old aged old growth hard pine and oak to be perfect.
>
> Pine <cough>. Yeah - that's the favorite of grillers and BBQ'ers
> everywhere.
>
>> Each to his own.
>>
>> I've been doing this for 50 years, and this is what I've come up with.
>>
>> Btw...hint. If you have a grass grill, just put a 4 or 4 briquets of
>> your
>> favorite smoke briquet
>
> Smoke briquette? Those are the ones made with anthracite coal,
> sodium nitrite, borax, and limestone - right? Yeah - they add
> great flavor, especially when added raw without pre-burning.
>
>> on top of the ceramic briquets and walla! Instant charcol flavor without
>> all the hassles.
>>
>> Soaked wood chips in a tin pie place on the bottom grill works jess fihn
>> two. Ya gotta soak them overnight though. For smoking meat.
>
> Sorry, but I just have to crosspost this to alt.food.barbecue.
> This is some great info <snort>. And yes folks, this gut is
> serious.
>
> -sw

Just so you know, you're cross posting.