NY Strip stuffed with a little King Crab

NY Strip stuffed with a little King Crab
	4:00pm - Based on previous postings from the BGE Forum, I opened a cavity that ran the length of the steak. The cavity leaves about 3/4 inch uncut on each side of the steak. The steaks were then covered with JJ's Rub and put in plastic for a 2 hour rest. The crab was 'nuked' in a plastic covered bowl to retain moisture and get it ready for the steak. The béarnaise sauce was cooked and set to the side and the baked potato was in the oven.
	I added a little more of JJ's rub just before they hit the grill -- love that stuff! With the BGE reaching the desired temperature of 800 +/- degrees, cooking time was limited to 2.5 minutes on the 1st side and 3 minutes on side 2 - pulled and served.
	Too much white in the picture -- the béarnaise sauce was a nice touch and dinner was great. As an after thought, the steaks were thin - maybe 1 inch thick -- might work better than thick! 7:30pm -- My wife thinks I'm a great cook -- she doesn't have to.
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