Bone in ribeye, NOLA's au gratin recipe and buttered corn

i wanted to give it the SGH seal of approval but havent earned that rank yet....

It was a hit, especially with 9, 10, 11 and 12 year olds.   

Wrapped corn in foil and smeared butter and salt on cobs before wrapping.   Taters were really good and bone in ribeye - ax handle and not tomahawk length were epic .

Last nite, a dad from our flag football league came over.  We connected mid afternoon and decided to watch lsu bama game.  Told momma it was a guys nite so she could have the evening off, which she really appreciated.  But alas, the 2.5" thick slabs of meat were frozen solid. I didnt want to go shopping but wanted to use what was on hand... I could not thaw them in 3 hrs, right?  Well. Sous vide circulator to the rescue, set at 119F about 90 mins before guests arrived.   

I decided on au gratin taters instead of twice baked as 2x baked are very labor intensive.  So, did the gratins on upper rack rig extender and corn on middle.  Seared the ribeyes on ci minimax grid, drank about 9 beers and everyone was happy....plus we got to watch a great football game.  

I was just thinking, last nite was nearly perfect,  we sat on back patio, drinking beer, eating steak and potatoes, and watched football.   I dont know how it could get any better?

Its in here somewhere.  Search for discussion titled Best ever potatoes au gratin recipe.    Nolaegghead posted it.   Simple, easy to follow and results are like Jimi Hendrix Smash Hits.   I cant figure out how to copy it with my tablet but i did write it out.   I didnt use buttermilk but whole milk.  Its in thisnforum somewhere..

there we go!  Thanks brothaman!