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Subject Let's grill the perfect steak

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Original Message For a charcoal grill I use the 5 minute rule (1" min. thick) for medium well.

After all the bricks are white and completely cover the grill bottom at least 2 deep I season the grill rungs with a piece of fat to keep the steaks from sticking.

When you reach max heat throw the steaks on add the lid and choke off all the air to the coal top/bottom vents and leave for 5 minutes. DONT PEEK.

Flip the steaks and open only the bottom vent and leave for 5 minutes. Don't peek.
Garlic salt and black pepper are the only spices I use.

For pork ribs, try soaking them in "Italian Salad dressing" and basting them with the dressing's "solids" for a great dry-rub.

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