New York Strips before the storm

[Cherrywood]

Was a toss up, wasn't sure if i would make it. Not that it would make any differences i've grilled in weather that i had to hold the grill down or it would tip over from the wind.  Anyways, i started out with 3 ny strips they were on sale at cub. I brushed them with a little bit of olive oil, then smeared dijon mustard (grey poupon.) all over the steaks. Sprinkled a bit of salt and pepper on em.



I prepped the charcoal for a 2 zone fire (all the charcoal to one side) or some folks call it indirect but, depending on who you or what you learned from you might call it different. I started grilling the steaks directly over the charcoal, bout 2 minutes on each side.  Then switched it to indirect heat/ off to the side of the charcoal.



add some fried up asparagus, wasn't too bad. 


I did make a horseradish dip, out of sourcream, horseradish, parsley, dijon mustard, and worseshire sauce.

[The General]

In my book nothing beats a good steak

[Boar]

I agree. A good T bone or ribeye or NY strip. nuthingbetter.

[Reinhard]

Nice looking meal Cherrywood!!!!  Had the same thing a few days ago with asparagus as well.  good luck.

[Dotch]

Looks great and we have the same china pattern! 

[glenn57]

cherrywood, you share that with one of them hot Crosby chicks you got on a leash????????????