Lodge Kickoff Grill

Описание: Smokey Grilled Rib-Eye
(Using a Lodge Kickoff Grill & 12” Camp Oven)

Ingredients:
3 lb. bone in rib-eye steak
seasoning (I used montreal steak seasoning)
hickory wood chips
water
2 ears of sweet corn, shucked

Directions:
1. Soak 2 handfuls of wood chips in water, inside a ziplock bag for 20 minutes. Place 8 briquettes, evenly spaced in a circular pattern on the bottom portion of the grill. Once the coals are ashed over, place the wood chips onto the coals.
2. Place the upper portion of the grill onto the bottom portion, making sure the vents are fully open by rotating the upper portion. Place the seasoned steak onto the grill. Place an inverted 12” camp oven on top of the grill. Smoke the steak for 1 hour, turning the meat once after 30 minutes.
3. While the meat is smoking low & slow, soak another bag of chips and have 1/3 of a chimney of coals ready to be added at the 1 hour mark.
4. Remove the inverted camp, set aside. Using the provided lifting handles, remove the upper portion of the grill, leaving the steak in place, set aside. Dump the new batch of lit coals into the bottom portion of the grill. Using tongs, gather the coals to one side of the grill, dousing any flame ups with a sprinkling of water. Place the second batch of soaked chips to the other side of the grill. Set the upper portion of the grill back onto the lower portion of the grill. Grill the meat for 20 minutes per side, or until meat is to desired doneness. Place the ears of corn onto the grill and return the inverted camp oven to give the corn a nice smokey flavor while using the remaining life of the coals.
ENJOY!!!


Webisode Index:
0:00 Intro
0:32 Opening
1:04 Low & Slow Smoke
3:00 Grilling
4:09 Adding the Corn
4:34 I’m a Rib Kinda Guy
4:50 Closing
5:29 Outro
6:03 Pin-Wheel Steaks Link


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