Welcome to Malcolm Reed's Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious.

And now here's your hosts, Malcolm and Rochelle Reed.

Welcome back to the How to Barbecue Right podcast.

I'm Malcolm Reed, your host. I'm joined by my lovely wife, Rochelle.

Jell, how's it going? It's going pretty good, Malcolm. How about yourself? It's going great, fantastic, even. This is episode number three. You know, we've done three in a row. We're having a good time with them, and hey, we've got good at it, I feel like. What about you? Well, first we're going to talk about what we found this week.

Yeah, this way. I got good at it, I feel like. What about you?

Well, first we're going to talk about what we found this week.

Yeah, this week, oh, man, I kind of mentioned it a little bit last week, but I got to play with this new attachment for my Weber grill.

It goes on a 22-inch Weber kettle, and what it is, it's like a Santa Maria grill. And you've seen those, it's where it's got the adjustable racks, got the crank on them, where you can raise and lower the cooking grate with the cable. And this company called Gabby's Grills makes them not real familiar with them. They just kind of looked at their website, but we just were approached and asked if we'd be interested. said want to try one out we looked it up said you can send it to us we can't probably make any promises but you can send to us we'll try it out yeah and man i think it's great i play i play with it twice you know that i didn't want to just do a video and not cook on it so the first night um i put it on the weber just put a couple chimneys of some b-b lump coal in there got it getting hot uh season that great because it it comes i mean there's no putting it together or anything you know they send you this big box and it's in there you take it out of the box you put it on top it's got a couple zip ties yeah it's a couple zip ties holding a great around that little ring and that's you cut those loose and you're ready to go but it's just you know freshly put together iron so it did need a little seasoning but I just sprayed it with some cooking spray real good and got it getting hot over that lump and then the first thing I did on it was just through a flat iron on there uh flat iron steak, you can get them, I got them at Kroger, but they come in this little Krovac package. Man, I love these things. They are a great little steak to throw them the grill and for a quick dinner or something. They're inexpensive. How much to that one way that you could? It was like a little over a pound, a pound and a half. Croger runs them for like

$5.99 a pound. And they come in a little CriVac bag, and they're, you know, they're not

seasoned or anything. And it says it's cut from the chuck section of the cow. And so it's

lean, you know, the only thing, sometimes they'll have that little strip of uh sineau that runs

kind of down them you know you to get that out but the man cook medium rare it's a really good

little steak for it i think i paid nine bucks for it and we use it for um like a steak salad you know

how do you season that when you cook the other night well

i was kind of going for like a southwestern style season but i kept it real simple kosher salt

crack black pepper and chipotle pepper it's all i put on it and i just kind of rubbed that

chipotle in after i seasoned it with the salt and pepper and it kind of changed the color of it.

You can smell the smokiness of that pepper.

And I let it scent for about an hour while I seasoned that gruel grade.

You know, I had the Gabby grill on there, the Santa Maria attachment on top of that

whatever hot.

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