Just a simple couple grilled ribeyes tonight. You folks know me by now. No “special” rubs. Just salt and black pepper. I don’t need to tell you folks how to grill a steak. You all know what is what there. The “kicker” here may be the process. I use a mixture of woods for flavor. Many folks may disagree with the following but here it is. Works GREAT. Get that charcoal REALLY HOT! Throw on some wood chips or pellets and let the smoke roll for about 5 minutes. It will be white smoke. In this case white smoke is not a bad thing. So long as you wait about 5 minutes and you are grilling meat for about 2-5 minutes each side you CAN get by with whiteish smoke with NO bad flavours. Any thing longer and slower and you will get nasty tastes. Just my opinion.
The final result. 3 minutes per side. Tastes mighty fine! Keep Smokin!
Danny
The final result. 3 minutes per side. Tastes mighty fine! Keep Smokin!
Danny
Last edited: