I get thick cut steaks and then put them over a really hot bed of coals to the point its hardcore sizzling and even flaming up a little when I put them on.....close the lid....7 minutes on one side....flip it and 7 minutes on the other. It's nicely charred on the outside and medium rare on the inside. The char from cooking really hot and fast gives the outside a nice flavor.

Last edited by CNC; 02/16/17 07:20 AM.

We dont rent pigs