What ya got? I am always looking for new recipes.
I have been working with a piece of white oak lately and decided to try Steve Raichlen's Tuscan style grilled porterhouse (googlable).
The chunks of oak go in the chimney with the charcoal. If I had enough I would use no charcoal at all, the goal is to have the oak chunks blazing hot glowing bright orange/ red for grilling at high heat not smoking at low heat. i only had this many today, so I filled the chimney the rest of the way with lump charcoal.
i have plenty of leftover rosemary and sage, the wife approves doing the recipe again tomorrow with a ribeye and a strip to see how they do with this style, which means I'll just have to spend some time in the shop tomorrow to make more oak scraps so I can make dinner ;-)
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