CAVEMAN GRILL RECIPES

Steps:

• Set steaks out on the counter to bring them to a room temperature.
• Start coals in chimney starter and let come to full flame.
• Once coals are lit, lay out evenly in the grill.
• Season steak with salt and pepper, pressing the seasoning into the meat with your hand.
• Place steak directly on coals - roughly 4 minutes per side for a 1 ½” steak.
• Turn steak 90° halfway through cooking one side.
• Remove steak from coals, stir coal bed so fresh coals are facing up.
• Flip steak and replace onto coals, giving a half turn midway through cooking this side.
• Remove steak when 5° below the target temperature.
• Tent with foil and rest 5 - 10 minutes. Internal temperature will continue to climb.
• Slice steak against the grain and serve immediately.

Steps:

• In a pot, combine water with the salt, sugar, brown sugar, 2 tablespoons seasoning blend, and bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submerge turkey in the brine. Cover the container and brine in the refrigerator for 4 to 6 hours, more if you have time.
  Preheat oven to 400 degrees. Mix the dry rub ingredients. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the dry rub all over the turkey legs, getting under the skin when you can. Roast on a baking sheet in the oven for 20 minutes, then reduce the heat to 300 and roast for another 15 minutes, or until turkey is cooked through. (Update: larger legs will require longer cooking time.) Remove them from oven and wrap the bottom of the legs with aluminum foil for serving. Dig in!