Friday night - pork ribeyes and asparagus.

caliking

  Had some pork ribeyes thawed out. I don't know what people are talking about changing the names of meat cuts now, but these were labelled ribeyes, and I put these in the freezer on 6/12/2011 (yes - I said 2011). Clearly, I am/was ahead of my time with pork ribeyes. Anyways, rubbed with Simply Marvelous Cherry and lit the small egg up.

Temp was at about 325-350°F in approximately 20mins. Did the asparagus first - drizzled with sesame oil, ghost pepper salt, pepper, and Lingham's sauce. Also discovered that my roti tongs are excellent asparagus flippers.

The Lingham's sauce is like crack. It is not as hot as I would like, but it seriously tastes great on just about anything. 

The pork went on next. I placed a foil-wrapped brick on the lower grid to act as a heat deflector. The ribeyes went on the grid over the brick, and then i reverse seared on the other direct side. Pulled when IT hit 145°F.

The lighting in our kitchen sucks for cell phone camera photography, so the bite shot looks dark. The pork was very juicy and tender. Tasted pretty damn good too, considering that it had been in the freezer saran-wrapped in a ziploc for almost 2 years . I skipped the knife and fork and just ate with my hands that night.

Now to post up Sunday's cook and I'll be done for now.