Got this fat T bone for charcoal later. Brussels sprouts and maybe some potatoes and peppers for the grill too! It is a gorgeous day! I hope all of you are having a good one and you get to eat something good too!

(Been waiting for the opportunity,,,,,,,,,,,,,,)

Nope,,,,,,,better not............................

smart

Thank you,,,,, I do not hear that often,,,,,

Sorry to awake you.....Good Nap?
We could sacrifice 330?

Back to the salt,,,,,,, There is one called Real Salt.
Mined in Nevada I think,,,,,,AMAZING.....
And I am a salt liker...........

That was this morning….and this afternoon

Saturdays are good for many adventures

Forgot picture Blondy,,,,,,,,,

You can’t afford those !

I’m guessing your eating alone cause that’s not enough for 2

There is another but that would be excessive. It’s in the fridge. If we devour this one I’ll cook the other!!!

smiley face.........lol

Ordinarily, I'd just mindlessly cook that baby up, and enjoy.

Unfortunately I am in between resources, so am thinking about how I'd handle that thing, were it to appear on my counter.

I think I'd sear it quick and dirty over a very hot flame on a cast iron skillet, then expose to cool heavy oak smoke for maybe 15 min. Maybe the other way around.

Don't matter, both are hypothetical. Sure looks great, though.

Rex I’m gonna reverse sear. Keep off direct heat until it comes to about 90 degrees and then sear over the flame until medium rare. But first I’m gonna cook the taters n peppers in a foil pouch. I can’t stand wasting charcoal on a single piece of food. I like to take my time cooking on the grill

That would go great with the # of wild asparagus I picked yesterday.

I was gonna buy asparagus Dave! But we haven’t had sprouts in a long time

So let's talk about charcoal.

I make my own It cooks faster and hotter than store-bought briquettes. Charcoal is for heat/wood for aroma.

In your case: Smoke the steak either indirectly or at considerable distance first. then add a bunch of already lit lump charcoal for a short while.

Recipe for lump charcoal:
In a 55 gal drum with ~10-20 1/2" holes along the bottom, cross stack sound wood pieces approx. 2-3"round or square by a foot or longer, and burn in layers. when the last layer is burning about a foot before the top....cover the top with a resealable cover and cover the bottom holes with dirt, ash, sand or whatever to cut off the air. in a day or two You'll have several pounds of perfect lump charcoal for free.

I’ve always wanted to do that! Thank you! I like regular ol fire and cooking over it too. Did a rabbit once in the fire pit. Basted it with melted butter, honey, ground mustard and thyme and olive oil

Soooooooo ya killed him and ait himmmmmmmm....Bad a Girl...

I know I’m an absolute disappointment. You been talking to my mother??