Sport grilled a Ribeye

TechsasJim

family gone for the night and I’m traveling for work next week so had to grill a ribeye from a 2 pack I nabbed earlier this week.  

Y’all may laugh but since I was sport grilling I went outside the wire.   Used HEB’s rib rub and then used HEB’s finishing butter (garlic herb).  Ok, legitimately good IMO.  

I should clarify, I “sport grill” every now and again   It’s pretty much an experimentation and if it eats-great    Notice the paper plate and the pocket knife-zero expectations    Ha   This worked though    

lkapigian

Nice !

Photo Egg

Love it!
Travel safe

RRP

Excuse my stupidity, but what is “sport grilling”?  

TechsasJim

RRP said:

Excuse my stupidity, but what is “sport grilling”?  

Very fair question.   My buddies and I do this routinely.   Not necessarily hungry but have meat about to expire and honestly have nothing better to do with our time.   Thus we take what we have and experiment (marinades/rubs/seasonings/etc that we normally would not do) and have low expectations.   So we call it “sport” grilling.  If it works, cool, if not no worries.    

It’s really just having fun and experimenting.   

My SIL is bringing over two 30 day dry aged 1.5” ribeyes tomorrow.    I would never experiment with those—strictly S&P

RRP

Thank for explaining. BTW did your SIL dry age those herself? Or buy them? Most beef carcasses are dry aged 30 to 50 days in the slaughter house, before the sub-primals are even cut apart. After they go to retail then SOME stores try to up-charge customers for “dry aged” beef. 

TechsasJim

 RRP, Son In Law.   

I’m not sure what he did with them, just going off what he said.   Being here in Texas it can be a wildcard.   I know my “source” but I don’t know his.   

Gamecockeggman

@TechsasJim you are officially now on my heroes list.  Lol what a great concept/title.  I will be recruiting my crew to participate and judge each other in such shenanigans!!!