TONIGHT'S COOK: Ribeyes (Ross, you out there?)

Beanie-Bean

Cooked the last of the ribeye roast I picked up a Costco a few weeks back. Got some flashback tonight, too. Sorry, no pics of that as I don't have any burnt curlies to show off today. But my skin had that burnt smell to it...anyway, on to the good stuff!

Here's #1 in the new table. He's sitting on some firebrick splits and a set of BGE feet for added protection for the table:


600° sear, rest, followed by a 400° roast for about 10 more minutes (5 min a side...) Seared on the cast iron grate, then roasted on the top level of the adjustable rig with the standard grate:


All done--my parents already had their steak on the table, so this is a shot of the remaining steaks:

Oh yeah, they were seasoned up with Alamo Salt Works original blend seasoning.

My plate:


Notes: I don't like the egg this high in the table, but I'll get used to it. I'd been used to cooking at the height in the nest. The Royal Oak was VERY sparky this evening, and I had to wait until the snap/crackle/pop stopped.

"Sparky"

All looks great Mr. Bean,but why do you call it sparky? Is it the Argentinian crap?Just wonderin buddy :P I've never had a problem with sparks with the "made in USA" RO :huh:

Ross in Ventura

Great cook Mike I know what the burnt smell is like!

Ross

Beanie-Bean

Doug,

The R.O. was the U.S. variety. First time that I've had this much sparking from their product. I normally use Ozark Oak, but when I can't get out to the dealer, I'll grab a few bags of R.O. at wally world. Don't know what happened with this bag--I've got one more bag of it, too.