A Simple Lunch

Cashfan

We have some snow coming in right now, so I bumped supper up to lunch time, so I don't have to grill in a couple inches of snow. First real snow of the year, supposed to get 4-6" of the nasty stuff.

Been working on baking bread again with good results. I made this loaf this morning following @SciAggie's recipe, except I made it Friday morning, and refrigerated it overnight. My best loaves to date, maybe there hope for
 me yet!!



While the bread was baking, a fired up the MiniMax and smoked a bone-in, 45 day aged ribeye/roast. It is two inches thick and weighed around two pounds. Had the grill at 250 with RW and pecan until internal temp was 125, and did not sear it. I did pit some Oak Ridge Black Ops on it.




I was up late last night making venison sausage, then I made a full breakfast this morning of hash browns, eggs and sausage, made some pizza dough for tomorrow and Monday(first time with 00 Flour), got the snowblower ready, unfroze one the grills, and got the bread and steak cooked. Needless to say I passed out in the LaZBoy for a while this afternoon......

Thanks for looking!!!

pgprescott

Looks world class from here! Btw, I call that a steak. 

Focker

Strong work today.

Like what you did, slow roasting that old chunk of cow.  Nice post.

caliking

Lookin good! I need a nap after just reading about how much you toiled

Cashfan

@pgprescott - Thanks! I wonder at what point a large steak becomes a roast?? Guests become alert when I invite them over for steak and put a couple of those on the table. 

@Focker - Thanks! I've had some trouble searing these dried steaks, so I thought I would slow roast. My sear tends to put too much gray area on the edges of the meat. I really liked this result. Keep It Simple Stupid.....

@caliking - Thanks! Enjoying fresh bread with some farm eggs before I go blow the 4-6 inches of  miserable white stuff we got last night.....

pgprescott

I joke about that all The time, the whole roast / steak thing. Ha ha ha