My wife likes to cook the edges of her steak, but the steak did not want to stand up on the edge very long before falling over. I thought.. hum, how can I help that steak stay up on edge long enough to render off the fat. Well this is what I came up with. I took a brick and placed it up on edge so I could lean the steak up on edge and support it. Just thought I’d let someone else in on this trick. I think the brick is safe to be on the BBQ and don’t believe it would emit any chemical smoke but I’m not sure. Just an idea.