Quote Originally Posted by Dave View Post
I grabbed a bunch from my local KS on Tuesday, vac sealed some for the freezer and tossed some on the grill last night. They came out great at a nice medium doneness. I let steaks sit for an hour at room temp and salt with kosher for the last half hour, then on to my grill at full blast (about 700*) for four minutes each side with an open grill lid. Depending on the steak type and thickness I'll close the lid and turn off the burners for a minute or two to let the residual heat finish cooking. I do finish with ground pepper and a tsp of butter for the rest.

This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time.
You making jerky? I toss mine on for 2 min per side to take the chill out.