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Lightly coat the steaks with olive oil and then add generous amounts of salt and pepper. This steak doesn’t need a lot of seasoning, the grill and smoke will season it enough along with its natural taste.

Next, prepare a charcoal grill for medium high heat using lump wood charcoal. Let the embers get nice and hot and and ashed over. If the flames are too high, close the lid and let them go down. On a nice even bed of coals, put both steaks on top of the coals. Let the steak grill for 4 minutes on each side. Once juices start bubbling on the top, it is a good indicator it is time to flip them. They should develop a nice char on each side by laying on the coals. When you pull them off, use a marinade brush to dust off the coal/ash.

This was a new one for me, grilling directly on hot coals with no foil or wrap of any kind. I would love to try it sometime though. I think it’s a great idea, as long as you have a brush handy to dust the meat. 🙂

Have fun,

Lavern

We absolutely love experimenting with the way we flavor our popcorn. There is so much that can be done- its just a matter of trying out different spice combinations.  In this recipe the Smoked Paprika adds everything its name promises-  Smokiness at its best.  Your going to want to use ONLY “Smoked Paprika” as Regular Paprika will not have the same effect.

Wow, here’s somebody else that likes popcorn as much as I do. 🙂 Barbecue and popcorn belong together.