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Happy Father’s Day to me

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SciAggie
SciAggie Posts: 6,481
edited June 2019 in EggHead Forum
I decided to cook something special for myself. I found a 30 day dry aged Wagyu ribeye and just had to have some. To start, I almost missed National Bourbon Day:

So I had a drink while getting all the cookers up to temperature:

We had some triple cream cheese that was a lot like Brie - with pecans and honey, and some toasted bread.



After the appetizer we had the main course: roasted potatoes and Brussel’s sprouts, roasted plantains, salad and steak. The steak was reverse seared. Smoked on the egg at 250 until the IT reached 120 - then seared in a hot CI skillet in the wood oven. Sides were roasted in the oven. 





Thee sides were roasted in CS skillets. 

Here it is all together:

Washed down with some local wine:

Dessert was grilled fresh peaches, ricotta cheese, granola and honey. 


All in all it was a nice meal. SWMBO approved so that’s always a win. Thank y’all for looking. .
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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