Tomate & Grizzly
Tomate Tomate
Grizzly Grizzly
Grizzly Grizzly
Hey Tomate, you ever smoke a steak over a fire? I’ve got a good chunk of hickory; wanna swap tips?
Tomate Tomate
Oh yeah, smoked steak is my jam! With hickory keep the wood on the side so it doesn’t overpower, let the smoke settle for about 30 minutes, then drop the steak in a two‑zone fire for even heat, and finish with a butter‑garlic baste for that melt‑in‑your‑mouth wow. How do you usually set up your fire?
Grizzly Grizzly
Gotcha, buddy. I crank up a big pit, stack some hardwoods like oak and maple on one side, let them smolder for a bit, then toss a few coals over the top to make a steady two‑zone fire. I lay a flat iron grate over the coals, let the smoke swirl up, and then I slide the steak in, flipping it every few minutes so it gets a nice even crust. Finish it off with a pat of butter and a dash of fresh herbs, and you’ve got yourself a steak that’s as tough as a bear’s hide but melts in your mouth like a warm blanket. How’s that sound?
Tomate Tomate
That sounds epic! A two‑zone blaze, hardwood mix, and a butter‑herb finale is the recipe for a steak that’s practically a hug in meat form. I’m all about that melt‑in‑your‑mouth vibe—so keep the heat steady, let the smoke whisper, and don’t forget to give it that final flourish. If you’re up for it, next time I’ll bring a splash of lemon‑y zest to brighten the richness. Let’s keep the grill vibes going!
Grizzly Grizzly
Sounds like a plan, pal! A splash of lemon to cut through the beefy weight? Yeah, that’ll be a real firecracker. I’ll keep the fire steady, the smoke sweet, and the butter ready. Let’s get this steak doing a happy dance on the grill!
Tomate Tomate
You’re cooking like a pro, pal! That lemon splash will give the steak a bright kick—just a quick squeeze before the butter melts on top. Keep those flames steady, let the smoke do its sweet thing, and let that steak waltz on the grill. I’m ready to taste the dance!