Okay, I am looking for some input please...
I have been through the forum and gotten some good ideas on this and I will play with this before it's actually time to do it in a couple of months.
I have a catering for 200ppl with Ribeye Steak. I'm thinking I will have my CS750 onsite too cook with as well as hold with. I also plan on having my 10ft charcoal grill/smoker there. They want to do this in the local park in a picnic type setting. Perfect right? Anyway, so what I am thinking I will do is precut all the ribeyes before hand, marinate them overnight with Gurnee BBQ Dude's marinade that I increased in amounts:
1 Gallon Olive Oil
2 Gallon Soy Sauce
2 Gallon Worcestershire Sauce
3.5 Pounds Garlic Powder
Smoke on the CS750 @ 180 for 1 hour.
Remove and let rest in an ice chest for 20 to 30 minutes.
Grill over the charcoal 4 minutes per side with a 45 degree turn @ 2 minute intervals.
This should in theory get me Medium to Medium Rare depending on how hot my charcoaler is.
Any ADDS or OMITS that you guys think should/shouldn't be here?
Thanks for the input.
Jim
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