On Jul 6, 10:37=A0am, "Nunya Bidnits" <nunyabidn...@[EMAIL PROTECTED]
> wrote:
> Tutall wrote:
>
> >> 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.
Well, I'm thinking you probably know your steak being in KC and all,
so now I'm gonna hafta try it.
>
> What model Klose do you have? Is 40 lbs about its limit or will it
handle
> more?
40lbs is just using the smaller top rack. :-)
Got "The Grill Chef" 20x42. I've maxed it out only once so far.
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