Nice, nice, stunning going, guys!!! And Jay, sounds like you nailed it true pitmaster style!
Now I'll just drop by my final three offerings for the party here. First off, I'll try to sell a shank steak.
Here you can see how I seasoned it with ground sage and minced garlic.
To the pit
And let's get this plated with country style taters and mixed steamed greens
And the cross-sectional macro views
But wait... this ain't ready to serve and eat yet... the selling point here is the mushroom gravy. Mmmmm...
Next up is a T-bone. Too long since I've had one of these. I treated this one to a balsamic marinade, with coarse S & P, and rosemary. Got the mesquite smoke going as well.
That sure didn't take long. If you're wondering where my gill marks are, beats the devil out of me.
Of coarse, I wouldn't be me if I did not include my carne asada steak. So last up, here it is. This flap meat gets treated with carne asada seasoning, fresh squeezed orange, minced garlic, and accidental cilantro for marinade
Plated up with lotsa salsa, homemade Mexican rice and refried beans topped with cheese