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Ribeyes and garlic mashed red taters
anton
Posts: 1,813
Tonight was ribeye night, rubbed with Redeye Express
Flip seared at 500F raised direct, until rare.
Garlic taters have 1/2 a peeled clove boiled for 7 mins to defang, then mixed with stick of real butter, and s&p to taste, mixed with the boiled taters.
Flip seared at 500F raised direct, until rare.
Garlic taters have 1/2 a peeled clove boiled for 7 mins to defang, then mixed with stick of real butter, and s&p to taste, mixed with the boiled taters.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
Comments
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Sounds great.
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Born and raised on meat and spuds. Nice work Sir.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Great looking meal!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Just curious, why not take that red meat down to the fire as opposed to the raised grid set up?
-SMITTY
from SANTA CLARA, CA
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@SMITTYtheSMOKER , shoot, never occured to me. I could get more char that way I guess. This one I left dome open the whole time, and flipped back and forth until rare. I shall have to try a direct cook with the grill right on fire ring sometime. Still not sure about caveman, I'll work up to that.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
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