Chef Carlos Guia of Commander’s Palace
at the Aladdin
-Las Vegas, NV
Adapted by StarChefs.com
1. Start your coals in a chimney, a metal cylinder that you put
newspaper at the bottom and light. This way you don’t have
to use starter fluid, hence better flavor and your coals get red
hot quickly so you can grill sooner.
2. Dry-rub steaks on all sides with New Orleans style Creole
seasoning blend and allow to sit refrigerated for 15 - 30 minutes,
then grill on a well-oiled grill. This will create a flavorful
3. Sprinkle your favorite woodchips (apple, pecan, cherry) over
red-hot coals to create an instant smoker, keeping the lid down
to trap in the smoke.
4. For a more intense smoke flavor, use wood chunks over your
coals. These will burn slower and longer, infusing the grilled
item with more smoke flavor.
5. Have a spray bottle with fresh water in it to extinguish flare-ups
so your grilled item does not burn.