I grill for about 3 minutes a side at high heat, then place on an upper shelf in a cooler part of the grill (indirect heat below 300F) to let the steak rest and slowly warm up to 130F (medium rare). Experience, or a quality instant read thermometer, is your friend.
Re: Copperheads smell like cucumbers. probably from some farmer in the 1800's who stumbled on a snake in his garden... I din knode itwas, martha- it blended right in.. or there I was... just me and the snake... the only thing I had to defend myself was this cucumber...
Photo: Mike Lorrig. 2. Leaving in the Seeds and Skins. A little texture is a good thing when making gazpacho (and yes, it is a rustic dish), but you shouldnât be chewing on your soup. That means removing watermelon, tomato, and cuke seeds, and peeling tough cucumber skins.