I had less than a hour to get the kettle lit and up to temp plus cook 2 thick steaks (I had 4 in the fridge but the other two will have to wait) before the torrential downpour started. The rest of my week and weekend are not looking very good for cooking, and I had a throw down that needed entered.
Rub is Cattleman's Grill California Tri-Tip. I thought it only appropriate to use the rub that I won for the Easter throw down tie [on "another" site] that led to my "kettle cooked" selection for this throw down. Thanks All Things BBQ! This rub kicks a$$.
Cooked on the OTG with GrillGrates turned over for flat cooking. Grates were 500 degrees (according to the IR thermometer) when the steaks were put on. Dome temp was around 300. Charcoal was KBB loaded directly under the grates in 2 charcoal baskets.
Done to a perfect medium (as ribeye should be done, right Tee?
). Sides? Does scraping up the extra rub and juices qualify as a side? I think it does.
Pretty low tech cook, but you would have thought my sons won the lottery when I told them they were getting ribeyes instead of frozen dinners.
