The trick is to smoke the meat and not make the meat smoke

GARLIC CRUSTED RIB-EYE

  Date: April 10, 2009
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This recipe came from WEBER'S WAY TO GRILL and marked the first time things haven’t quite gone according to plan. the intent of the garlic paste was to allow you to apply garlic to the steak and still be able to use high heat without burning the garlic which is now suspended in the paste. That was the theory at least, bet the reality was I had some major league flare ups that would not go away. The paste almost seemed to be an accelerator or perhaps it was some of the internal fat in the middle of these rib-eyes. In any event the steaks had a bit of a charred crust after 8 minutes of high heat grilling, but the taste was excellent. The steaks were a perfect medium rare and very tender. I will be curious to try these again to see what happens RE; the flare ups.
Recipe Source:
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Meathead

Weber's Way to Grill

Garlic Crusted Rib-eye - Page 59
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs