So tonight for a change from low n slow I fancied some steak and the garlic bread I had seen from primal grill.
I set up the pro q like it was going to be indirect cooking. I made the garlic bread like Steve R. Butter, garlic, fresh Parsely, and the best parma ham I've tasted from booths, s&p, didnt bother with parmasan, i think that should be reseved for other things. I spread it on some fresh bread cut in half.
For the steak I used the reverse sear method, which was why I set up for indirect cooking.
I'd previously (about 1.5 hrs) salted the steaks which I read in an article I'd seen posted on here.
I then Put the bread, and the steaks on the grill away from the coals, and cooked the steak till it got to 140 before I finished quickly on the grill. I'd put a bit of pecan on the coals as well to boost the flavor.
While the steaks where resting I moved the bread over the heat to make it golden.
Served it with simple home made red cabbage coleslaw and some bananna chilis stuffed with cream cheese id also grilled.
All in all fantastic. The garlic bread cooked with the wood tasted amazing, the steak salted was great, really tender.
I'll definitely be doing it again. Only have pics of cooking. Sadly I ate it before I took some more photos.