Ribeye and Baked Potatoe on the Egg

Ross in Ventura · February 2010

Seasoned with bacon fat salt, pepper, and Richard's Death by Gariic

Ribeye searing @ 550* for 2-min a side with Southern Flavor Charbroil Rub and Southern Flavor Cajun Rub

Roasted @400* for 3-min. a side on a raised grid for internal temp. of 120*

Served with aspargus, this was a very tasty meal that Javkie and I shared

Thanks for looking

Ross

emilluca · February 2010

A patio shoot with no snow. Shame on you for rubbing it in...
Looks like a great cook.
E

Cooker · February 2010

Good looking dinner !

Bacchus · February 2010

My all time favorite beer, or "Ale" as it were. Oh, and the food looks good too.

Ross in Ventura · February 2010

Thats why I live here E

Ross

Ross in Ventura · February 2010

Thanks Cooker

Ross

Ross in Ventura · February 2010

Thake RB

Ross

ThunderBunny · February 2010

Ross,
I'm planning my first ribeye/potato meal fer this weekend. When (and for how long/what temperature) do you put the tater on prior to putting the heat to the meat?

ThunderBunny · February 2010

Ross,
I'm planning my first ribeye/potato meal fer this weekend. When (and for how long/what temperature) do you put the tater on prior to putting the heat to the meat?

ThunderBunny · February 2010

Ross,
I'm planning my first ribeye/potato meal fer this weekend. When (and for how long/what temperature) do you put the tater on prior to putting the heat to the meat?

ThunderBunny · February 2010

SORRY about the obnoxious three postings :unsure: ! I thought I only hit "submit" once and it went crazy on me.
Someone must've dropped a full-auto sear in my computer today :laugh:

Ross in Ventura · February 2010

I start the Egg about an hr. before I put the potato on, when it gets to 400* I let it settle down when I get a constant burn I put the potato on a raised grate for one hr. then I sear the rib-eye at 550*+ for 2-min. a side then put it on the raised grate for 4-5min. until 120*temp interior

Ross

BobS · February 2010

Outstanding sear on that steak.

Ross in Ventura · February 2010

Tks Bob

Ross

bobSTL · February 2010

Ross;
Thanks for the pic's. I gota stop foiling my taters.
Thanks for the tip on the spice on them.
Bob

Serial Griller · February 2010

Nice looking meal Ross.
Makes we want to fire up the egg.

Ross in Ventura · February 2010

Your welcome Bob

Ross

Ross in Ventura · February 2010

Tks Jon

Ross

Car Wash Mike · February 2010

Hey Ross, how much flavor did the bacon fat give. Tater right? And how did you do it?

Mike

Ross in Ventura · February 2010

another dimension Mike, I just rubed the bacon fat on the potato and put salt, pepper, and death by garlic on it

Ross

Leggo My Eggo · February 2010

Man! You know they say diamonds are a girl's best friend but let me tell you I think I like those diamonds the best!

Ross in Ventura · February 2010

Thanks

Ross

Village Idiot · February 2010

"Death By Garlic". :laugh: Love the name. Yep, that's the way I want to go.

Good looking grub too !

Ribeye and Baked Potatoe on the Egg

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