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Every Day Ribeyes
Doc_Eggerton
Posts: 5,321
Friday steaks.
Actually mine was the definition of what I want in a steak. Savory, fatty, rare but tender. I use Montreal and The Spouse uses Nature's Seasoning. The Spouse likes her's medium to well done and I actually managed to cook both right.
Why you own an XL. Seared on lowered grid at over 600 for a couple of minutes, then moved to the front where there is no direct heat.
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We ate about half what was served, the rest are leftovers.
Actually mine was the definition of what I want in a steak. Savory, fatty, rare but tender. I use Montreal and The Spouse uses Nature's Seasoning. The Spouse likes her's medium to well done and I actually managed to cook both right.
Why you own an XL. Seared on lowered grid at over 600 for a couple of minutes, then moved to the front where there is no direct heat.
.
We ate about half what was served, the rest are leftovers.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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Ok- I'm in a cold sweat. That really looks incredible.
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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I just downed 3 burgers... And I swear I'd at least attempt to take those down. Looks great!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That looks great. I've been craving some cauliflower lately, and I've seen a couple of nice posts today.
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LOL, I like grilled cauliflower too. What you are seeing here is reheated cheese bread.LDR said:That looks great. I've been craving some cauliflower lately, and I've seen a couple of nice posts today.
http://eggheadforum.com/discussion/comment/1755964#Comment_1755964
It does sort of look like cauliflower.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
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SkinnyV said:I miss that damn clapping smiley. Well done.
oh yeah, -
Great looking steaks! @SkinnyV is that the one you were looking for?
I've had my XL for over 2 years, and I still haven't tried banking the coals for a direct/indirect cook.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
BRAVO! Looks great from here!!!
I had a smile and a chuckle at your choice of the topic of "every day rib eyes".
Back nearly 50 years ago when my parents asked us for ideas what we might like for Christmas gifts I put in writing that we would like "everyday steak knives". What I really meant was serrated edged knives to cut through tough beef we were accustomed to buying at that stage of our life! Even though my parents lived 250 mile from here then knowing my Dad I bet everybody in that small town in MO knew that his son and wife needed "everyday" steak knives!Re-gasketing the USA one yard at a time! -
@Doc_Eggerton, could you please share how you made that bread?GWN
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My man, that is the Only way, IMO. There is enough room on an XL, that you can configure that baby each time with separate heat zones. Comes in helpful so many times...DMW said:Great looking steaks! @SkinnyV is that the one you were looking for?
I've had my XL for over 2 years, and I still haven't tried banking the coals for a direct/indirect cook. -
I never get tired of looking at a well cooked steak. Nicely done!
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Man they look good!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I'm craving some ribeye about now. Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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http://eggheadforum.com/discussion/comment/1756519#Comment_1756519Nanook said:@Doc_Eggerton, could you please share how you made that bread?
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Love me a nice Ribeye ... Fatty, tender, juiciness...
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Very nice Doc... I am suitably impressed with Hap's comment..
Greensboro North Carolina
When in doubt Accelerate.... -
That last shot.... Nom Nom Nom LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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What to do with leftovers? Title of the last pic; I Just Can't Finish!
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Hey Doc - u got it going on over there....I would like to just be the family pet and maybe get a few table scraps...Roll on cooking like that!!!!
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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SkinnyV said:I miss that damn clapping smiley. Well done. You may want to check out the following link. I have it bookmarked so I can find it whenever I can't remember the emoticon codes.
http://vanillaforums.org/plugins/EmojiExtender/emoji/yahoo/preview.html
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Looks good ... damn good ... so damn good that steaks will be on the egg for tonight ... and some will be left over for breakfast tomorrow. Yes ... thanks for posting.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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