Grillin Steaks

[tsubaki]

If you ain't used citrus wood to cook with or at least smoke season with, you don't know nothin.
Last year (for the second year in a row) we went to Charlies Steak House in Orlando and I finally asked the waitress what the smoke flavor was and she politely told us "it's citrus wood, as far as we know we're the only ones that cook our meat this way". Having customers with citrus trees (at my suggestion) that needed pruning, I procured a small amount and god it's great. Charlies is the only remaining steakhouse that I know that cures their meat on site. The meat is dry to green looking in the walk-in glass cooler. If you get a chance to go there do so, but bring big bills. If you can talk someone that has any type of citrus tree into sending you some, do so you'll love it.