I’m writing this as my charcoal is currently burning-down in my handy Weber charcoal chimney. The steaks are well-salted, the corn shucked and the beer is chilled. It’s almost dinner time, which in my humble opinion is the best part of the Fourth of July — Alton Brown’s unconventional, but highly effective, grilling technique bumped fireworks to second place. Seriously, this method works so well it will likely increase your monthly steak input by ten folds. Part one is up top followed by parts two and three after the jump. You can probably get away with skipping the first two if you already know what separates a porterhouse from a tenderloin and T-bone, but as with every episode of Good Eats, it’s as entertaining as educational so you may wanna watch ’em anyway. Okay, it’s time for me to get off the computer and start cooking. Have a safe 4th.
Update: The steaks turned out great like always.