Honey and Apple Glazed Top Sirloin.....in the snow/rain

Like a lot of hard core grillers, I use my grill all year round. Today was one of those days when most people wouldn't even think about grilling. It was raining when I light the charcoal, but when I came back out to put the cooking grate on it was snowing. It helps that I have a covered porch so I shouldn't be bragging, plus I wouldn't want to get my performer wet if it wasn't (its my baby). The snow shovel was on stand and my pal is looking for dropped food, not so lucky Paris I am a whiz with the tongs. I think I should tell my landlord the mailbox needs a coat of paint.

Steak was on the menu, Adam Perry Lang style. As per usual he builds the flavour by having a moist rub(soy sauce, worchestershire sauce, chili powder) then a dry rub(chili powder, garlic, salt, pepper, lemon pepper) before the meat even hits the grill. Then the meat is grilled and has a glazed applied at the end composed of apple juice, apple cider, honey, garlic, pepper flakes and butter. I used to be a strickly salt and pepper guy on my steak, but man is this technique is flavourful.

Then to build even more flavour you paint the cutting board. What this means is you put a flavour profile on the cutting board, typically, EVOO, salt pepper, an herb, and lemon zest. Then while you cut the meat you dredge it in the sauce on the cutting board.

Had dinner ready just in time to watch hockey, I think the leafs were down by 3-0 by this point though. And no I don't have a flat screen yet, I am waiting till they give them out for free.