Page 5 - May 2021 Barbecue News Magazine
P. 5

 steak favorite
Montreal Steak rub
2 tbsp kosher salt
2 tbsp freshly ground black pepper
2 tbsp
2 tbsp
1 tbsp
1 tbsp
1 tbsp
1 tbsp
Olive oil
1-(24 to 30 oz) porterhouse steak, 1 1⁄2 inch to 2 inches thick
Prepare the rub: In a small bowl, combine all the rub ingredients. Mix well and set it aside. Any leftover rub may be stored in an airtight container for up to 6 months.
Apply a thin coat of olive oil to the steak and season it liberally with the rub. Let it sit out at room temperature for 30 minutes before cooking, or until the grill is ready to cook.
Set up a charcoal grill for 2-zone cooking. Light a charcoal chim- ney, and when the edges of the charcoal at the top of the chim-
  Ray Sheehan
Published Author BBQ Buddha
garlic powder onion powder ground coriander dried dill
crushed red pepper
ney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cooking), leaving the other side empty to form your cool side (indirect cooking), forming 2 zones.
Place the steak on to the hot side of the grill for about 3 minutes, rotating it about a quarter turn after 1 1⁄2 minutes. Flip the steak and continue to cook over the direct heat side of the grill for another 3 minutes.
Move the steak to the indirect heat side of your grill and close the lid. Continue to cook until the steak reaches 125 degrees for medium rare or until your desired doneness.
Grilled Montreal Steak
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Backyard Reverse Flow Smoker
This handsome pit is perfect for backyard or competition use. It offers nearly 1,000 square inches of cooking surface and holds 5–6 whole briskets or 7–8 pork butts
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       Award-Winning Sauces, Rubs, Marinades, and Seasonings Wisely Crafted With Only Healthy-Minded
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           MAY 2021 - 5

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