Today's cook was a total experiment...
1.5 pounds pork sirloin steak, marinated for 1 hr in:
1/4 cup Worcestershire Sauce, 1/4 cup canola oil, and enough water to bring it up over the meat.
Started the coals (learned from last time, had maybe 1.5 unlit to 1 lit this time, rather than 1:1). While the chimney heated I patted the pork dry, then put on a rub I created out of nowhere today:
1 TBSP Chili Powder, 1.5 tsp Onion powder, 1 tsp cinnamon.
Looked like this before heading out:
[attachment=3:2vhckkpz]IMG_0058[1].JPG[/attachment:2vhckkpz]
Put the first one over direct heat for 2 minutes. When I flipped, I added the 2nd over direct heat as well.
2 more minutes, I moved the first one to indirect, flipped number 2, put number 3 on, etc. (4 total)
[attachment=2:2vhckkpz]IMG_0059[1].JPG[/attachment:2vhckkpz]
Once I had all four indirect, I put the lid on and went a little longer to finish them all off...
[attachment=1:2vhckkpz]IMG_0060[1].JPG[/attachment:2vhckkpz]
And my wife's plate (she did the corn inside).
[attachment=0:2vhckkpz]IMG_0061[1].JPG[/attachment:2vhckkpz]
The whole thing turned out pretty well! I was pleased with the grill marks, and I invented a rub that worked out. It had good flavor without being too spicy for my lady, so I'm happy!
