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Steak, blue cheese, taters, carrots, salad, alcohol

SciAggie
SciAggie Posts: 6,481
in Beef
I think that's all the food groups isn't it? Thawed a 1 1/2" ribeye for me and my wife to share (apologies @SGH for our inability to consume large portions). Roasted carrots with balsamic & honey - the potatoes with garlic, S&P. Cooked the mushrooms on the mm with butter, garlic, S&P, and some cayenne. 
The ribeye was reverse seared. I used a local rub with some coffee in it on the steak. After it was done I added some blue cheese and fresh rosemary. 
It was tasty my friends. Thanks for stopping by for a look. 

View of the kitchen in progress. 

Alcohol and the bug-a-salt for entertainment while the eggs come up to speed. 

Mushrooms getting happy on the mm.
Oh yeah, baby!

This was actually my first time to add blue cheese to a steak. I'm a convert now. 

A simple salad.

The steak was just right. I'll have some blackberry crisp later with a little Blue Bell then fall asleep in my recliner and snore a while. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • beachsmoke
    beachsmoke Posts: 644
    My favorite meal looks fantastic 
    Large egg panhandle of florida
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  • SGH
    SGH Posts: 28,876
    SciAggie said:
    (apologies @SGH for our inability to consume large portions)
    If we are going to remain friends, you are going to have to work on your consumption quantities ;)
    For a all around great job ole buddy:

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SciAggie
    SciAggie Posts: 6,481
    @SGH I'll work on it my friend. I did kill a limit with the bug-a-salt while slightly intoxicated. Does that help at all?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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