heh....now I know who to talk to when my supply of pecan runs out. I prefer dry....garlic powder, seasoned salt, lemon pepper and a bit of onion powder.....cooked with red oak and a bit of pecan on my big smoker. I dont slow smoke it like I do briskets....but I certainly dont like to grill it over the flames Its a shame Behad is so busy these days...hes the best grill guy I know.
I use robusto Italian dressing, Tiger Sauce, and Montreal Steak Seasoning. The Tiger Sauce adds a subtle sweetness to the flavor, and Italian dressing is always a popular marinade for steaks. I like to marinate over night, if possible, but a few hours will do. When you flip the steak, pour the remainder of the marinade right on top. I'm another one for the grilled veggies. My favorite thing to do is cut up a whole onion, spoon in some margarine (or half a stick of butter), and top it off with garlic salt. After wrapping the whole thing in foil, I throw it on the grill while its still warming up (I use gas) and leave it for about ten minutes or so. You can experiment to find the level of crunchiness you like. I also use green pepper, zucchini, etc. My favorite Steak Day menu consists of the above with a can of Ranch Style beans on the stove. I prefer the jalapeno flavor and add Tabasco sauce. Now I'm fuggin' hungry as all hell....
