Oh, OK, sure, if it's a Weber, I'd use Dawn too, and buff it with a microfiber cloth.
Wid, I have 2 Webers also, a pair of their big Kettles. I like Mesquite charcoal (not briquettes). One wasn't enough to keep the steaks and the racks of lamb coming fast enough.
Mesquite charcoal gets so hot that the coal rack sags.
BTW, best way to start the coals is one of those chimneys that use a single piece of newspaper. Avoids starter fluid which makes everything taste like it was cooked in the engine compartment of a Mexican bus.
Yup, a smoker, that's BBQ.
Dry Rub on wet. Sesame Oil and vegetable oil combo, Kosher salt, fresh garlic, granulated onion, paprika and coarse ground black pepper (steaks).
Lamb, I put in a ziplock with plain white distilled vinegar and soy sauce for 1.5 hours. Then they get the same treatment as the steaks.
Man started grilling approximately 5 minutes after learning how to make fire.
Last edited by 2x6spds; 05/11/11 02:58 AM.
