Tutall wrote:
> Shoot, just finished them a couple of hours ago, woulda tried the
> mollases, it makes sense that it would work well as a crust maker. Am
> trying out Frohe's Kickin Texas sauce today as well. What will make it
> work is my Klose has a bigass top vent that'll allow the sauce to be
> stirred without opening the cooker. Got about 40 lbs of butt on the
> cooker right now, most of it is for friends and family.
>
>> For steaks and burgers, its rub, CYM, Worcester****re and butter to
>> form a slather just slightly less viscous than the CYM.
>
> One of these days I might try this, tend to like my steak plain, but
> something different every once in a while is nice.
This won't interfere with your steak, it will just enhance its grilled
flavor, especially if you use some wood with the charcoal. Don't use
anything outrageous for the rub, just something simple.
What model Klose do you have? Is 40 lbs about its limit or will it handle
more?
MartyB in KC
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