Leaderboard

I started by dry brining the four steaks that I cut from a Picahna that I bought from Costco on Friday. My cook used a half basket of charcoal, cranked the heat up to about 400 and started the cook on the indirect side until it reached an internal temperature of about 110-115 degrees. Then I moved them over to the hot side and finished cooking to get a nice sear and render the fat cap. Target eating temperature was about 130 for a nice medium rare.

The weather here has been miserable for more than 2 weeks, no sun, just rain, wind and cold. I don't care I'm lighting my KK anyway.

A nice rainy day meal I'd say, but don't fret Mac at least it's not snow.

Way to go @MacKenzie !!