He told people to go to McDonalds if that was what they wanted. For those who wanted the steak medium or medium well, he moved the steak to a cooler p...rt of the grill where it took longer to cook. He said that it would help keep the meat tender and not make it inedible on the outside. Most lower cuts of meat—sirloin, strip, and t-bone—were also cooked on the lower temperature grill. Porterhouse and rib steaks were cooked between, depending on the thickness. The thicker the steak, the lower the. I spoke to them about you all ready, they are just gonna keep their mouths shut and do their own thing,” he said winking at me mischievously.* * * *Inside the cabin, he took my suitcase and jacket and told me to get comfortable, as he disappeared up stairs. Looking around I could not believe the beauty of this place. The floors, walls and ceilings all made from oak and maple. The main area was an open concept living/kitchen area, with high cathedral ceilings. A fire was all ready burning in. More

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