A while ago, I bought some smoke pellets in many different flavors. I say flavors, but thy are really different types of compressed wood. The Jack Daniels ones are made from the left over charred wood they use for their filtering process. They work really good with pork and chicken, but tonight I decided to try them with a nice london broil.
The steak was your run of the mill supermarket cut. No aging involved. I lit up some briskets in my charcoal chimney and dumped them out to one side of my old vintage red Webber that is actually older than I am. I seared both sides of the steak by first turning 180 degrees before flipping and turning again. I then put the pellets in and closed all but one vent to dull the flames, and I moved the steak to the other side of the grill. I let that stand for about 10 minutes or so. It came out great. Nice and pink in the middle, nice and charred on the outside, and a great smokey flavor.
I also picked up some Sam Adams Boston Ale on the way home. I had one while grilling, and it was a little strange for an ale. However, I think the sweetness of it went perfectly with the smokey flavor of the steak. Its one of the few times that a beer really seemed to compliment dinner. I often hear of beer/food matching, and I often thought it was a joke, as I never really enjoyed one while I ate a meal.
On an unrelated note, I am listening to the Paradox ESP Radio Show 4. Some of the smoothest beats I have ever heard.