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Caveman good...
dboram
Posts: 54
Well, I finally had the stones to do it...the caveman ribeye. But let me start at the beginning...got the large going at about 450 with the Lodge CI skillet. Threw in some brussel sprouts and butter potatoes raised direct.
After our Sunday walk (bout 45 mins/couple beers)...pulled the grate and the skillet to place the ribeye on the coals (simply olive oil and cosmic cow). Let the temp creep up to 500+ and did em 3 mins a side on the coals.
Then put the grate back on and finished it with the veggies.
My bride said it was the best yet…and we have done a bunch of steaks. Only way I will do em going forward. Thanks for the motivation…cheers.
After our Sunday walk (bout 45 mins/couple beers)...pulled the grate and the skillet to place the ribeye on the coals (simply olive oil and cosmic cow). Let the temp creep up to 500+ and did em 3 mins a side on the coals.
Then put the grate back on and finished it with the veggies.
My bride said it was the best yet…and we have done a bunch of steaks. Only way I will do em going forward. Thanks for the motivation…cheers. Houston, Texas
Large, MiniMax, and another Large.
Large, MiniMax, and another Large.
Comments
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Looks good. One day....one day
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I love Caveman Steaks. Welcome aboard. Great cook.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Looks like a winner to me =D> Fine job indeed.
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