"Meathead's Amazing" Smoked Red Meat Seasoning & Dry Brine Kettle Grill 5 Star Ash Removal: Simplifies

5 Star Ash Removal: Simplifies cleanup with hassle-free ash removal during or after cooking

Say goodbye to messy foil – even the biggest messes are contained by the Pan’s raised edges and the easy-access side handles make cleaning up after a cook a breeze

While it is even better than stainless steel

which is perfect for smash burgers

Range of 14°F to 572°F (-10°C to 300°C)

"Meathead's Amazing" Smoked Red Meat Seasoning & Dry Brine Kettle Grill 5 Star Ash Removal: SimplifiesBig. Bold. Flavor. A variation of Meatheads Cow Crust, this smokey rub takes steaks and other red meat to a whole other level of flavor. For more information, click here. For best results, sprinkle on one tablespoon per pound of meat two hours or more before cooking. Called dry brining, the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty bark on the surface. Sprinkle some