everyone has their own opinions, but for me mesquite can overpower the meat. i do like hickory, but i would also recommend oak and pecan.

i still use charcoal when cooking out. i use it primarily to set the correct temperature depending on what i am cooking. i keep a couple of buckets of water by the grill that have oak and pecan in them soaking. the charcoal keeps the temperature right, while the water soaked wood gives off the smokey flavor i am looking for.

oh, and by the way, the ribeyes i bought from this place a couple of weeks ago were delicious! will definitely be going back on a regular basis!

Good points as well also Mesquite burns quite hot and you have to be careful or you'll overcook quickly. I use Mesquite chips with another wood to add the flavor and not over heat the cooker.

I also like to cook with a cast iron skillet on the grill sometimes to sear the juices in.

i would like to see these pictures.

Prime Ribeyes at Costco for $10/lb in Vegas.

Apparently the restaurants that usually use up all the demand have slowed to the point where you can buy it from certain stores now.


The Prime top sirloin was $5/lb also.

So it looks like it runs about half price of that Butcher shop.

Marinade is for those who dont like the taste of steak! The most I ever do apart from pre seasoning with salt is adding a knob of anchovy butter to the cooked steak and then only on a T Bone. Green Peppercorn sauce is nice on an eye fillet too.

I cook all thick cuts in a pan with oil then finish in the oven and allow to rest for about half the total cooking time. While the steak rests I fry my chips. Make chips and place in cold salted water and bring to the boil. Once water is boiling remove chips and drain then place in fridge for at least 4 hours. Then cook chips in PEANUT oil until golden. Season to taste. I also only cook steaks that are at room temp, not srtaight out of the fridge.

Add a little oil and butter to the pan you cooked the steak in, add the steak and spoon over the hot butter and oil for a short time to crust up the steak and warm it up a little. Serve with the best chips in the world!

just moved to henderson. once i get settled in the first thing on the agenda is to get a new grill (old one didnt make the trip) and cook some meat.


google butcherblock las vegas and you should be able to see a pic of the $40/LB Kobe, but like i said, when i get this **** unpacked i'll be grilling.