I was totally unprepared when he grilled steaks for the apartment the other night. A great steak that literally melted in my mouth. It was total perfection, but my only complaint was being medium-rare. (He likes medium-rare) He actually told me how he did this.
Three 12 oz Sirloin Steaks
Jack Daniels Bbq Sauce
(Probably a shot of Jack too)
Marinate for almost a full day.
Add the remained of sauce to steaks while grilling.
He mentioned that Hardwood Briquettes flavor the meat
Very rare to hear him ramble about his specialty, but he is spot on with the method. I will make sure to photograph how he pulls it all together on the grill.
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