Grilling

1. Always leave vents in the bottom open.

2. Make a pyramid with the coal.

3. Put fire started in the center/inside the pyramid.

4. Light it up and put lid on, vents open

5. Wait 15 minutes until coal is white.

6. Salt the steaks 30 minutes before and keep at room temp.

7. Thin/normal steak

   1. Heat up grill for 15-20 minutes with lid on. Smoke shouldn't be coming out when ready.
   2. When hot, put the meat on the coal, sear for 1/2 minutes each side.
   3. If not done but color is good, move away from coal and add the lid until done (54c).
   4. Let rest for 5-10 minutes.
   5. Add pepper/butter.

   Thicker steak

   1. Reverse sear: start low temp on the side of a preheated grill.
   2. When almost done, put over flame.
   3. 1. Put the lid on, vent over the meat. Open the vent.