Frederick, MD - LBGE and some accessories
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Thursday's Boneless Ribeyes &....
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NPHuskerFL
Posts: 17,629
Had two nice thick cut boneless Ribeyes cut at the butcher and one that was hidden in the fridge (50 day wet aged). Spuds with lite canola and dusting of Honey Hog Hot.
First 2 went direct on the CI grid.
Mine was the slightly aged steak and decided to go with caveman again. Had a nice evened out bed of red hot coals and pit at about 650℉.
HuskerMaMa peeled and quartered some carrots. They went into a ziplock bag for about an hour or so with EVOO & Honey Hog Hot for a mandate. Placed onto parchment and baked at 425℉ for about 25 minutes.
Plated.
First 2 went direct on the CI grid.
Mine was the slightly aged steak and decided to go with caveman again. Had a nice evened out bed of red hot coals and pit at about 650℉.
HuskerMaMa peeled and quartered some carrots. They went into a ziplock bag for about an hour or so with EVOO & Honey Hog Hot for a mandate. Placed onto parchment and baked at 425℉ for about 25 minutes.
Plated.
LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
Comments
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Victory, plain and simple. Love the caveman pic.Firing up the BGE in Covington, GA
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Solid meal for sure..Awesome pics..Doesn't get much better than that.Greensboro North Carolina
When in doubt Accelerate.... -
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Looks great! Gonna have to try the caveman approach. How much time on each side?Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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Well done!
Did you par-boil the spuds? I'm thinking about hasselback spuds tonight and was planning on getting yukon golds and par-boiling for a few minutes. -
Fantastic Blake. I'm gonna have to try my hand at those potatoes soon. They look too good to be missed. And the steak. No need to say a word about it. Perfect.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Very nice. How do you create the animated gif?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Based on a previous post of his, I think he does it straight from Google Pictures. "Auto Awesome" will even do it for you if you upload multiple pictures in a row.paqman said:Very nice. How do you create the animated gif?Frederick, MD - LBGE and some accessories -
What I want to know is how to get a sweet watermark.Frederick, MD - LBGE and some accessories
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We gotta try the carrots!
Wait, I can't believe I just admitted I eat vegetables.
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"Boom"!!!!
Those carrots look really good
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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How was the wet aged staek?Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Gotta get me some of that....great cook.... the steak looks, drool drool, like I have to make me some soonNEPA, Med egg,
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Thanks Everyone.
@jabam depending on the thickness of steak and pit temp will determine the length of cook time per side. On caveman and most steaks period I use the feel vs Thermapen.
@paqman regarding the animated gif @oldgeezeystax was correct.
And yes the carrots rocked hard!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
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Yassir!!
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If that's the best you can do...They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Mighty fine!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Bravo! I want to try dry aging a steak some time, if I can get organized enough.
What did you think of the Honey Hog Hot? I've been eyeing that one.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@caliking thanks. Dry Aged would be ideal over wet aged. The HHH is great on a lot of food.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Excellent... looks like a solid mealLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Very nice!
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Amazing!!!Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
That is a damn fine cook!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Great looking foodHenderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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Dang, I need a Thursday like that!Sandy Springs & Dawsonville Ga
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