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Ribeyes,.... a little different.....
Doc_Eggerton
Posts: 2,169
....for me.
The sweet spot for most my meat cooks it 400. I tried something different this time.
Two boneless, and one bone-in (chef's choice) ribeyes. EVOO and McCormack Montreal. Done on an XL with the lump pushed to one side, on a lowered grid. The lump was almost caveman close to the grid. This let me put the steaks on indirect for several minutes a side, then to sear over the flames. Dome temp was 500.
Asparagus on the MBGE, raised grid, 400 for about 10 minutes.
Sweet 'taters done inside.
Pics to follow.
The sweet spot for most my meat cooks it 400. I tried something different this time.
Two boneless, and one bone-in (chef's choice) ribeyes. EVOO and McCormack Montreal. Done on an XL with the lump pushed to one side, on a lowered grid. The lump was almost caveman close to the grid. This let me put the steaks on indirect for several minutes a side, then to sear over the flames. Dome temp was 500.
Asparagus on the MBGE, raised grid, 400 for about 10 minutes.
Sweet 'taters done inside.
Pics to follow.
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys
Comments
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys
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0 • Off Topic Disagree Agree LikeBuon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys
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0 • Off Topic Disagree Agree LikeYea,where did you get the holders?
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0 • Off Topic Disagree Agree LikeBuon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys
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0 • Off Topic Disagree Agree Like