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Basic Ribeye Last Night
dbCooper
Posts: 2,792
No prep, no plan, no dry/wet aging. Just grabbed outta the fridge, seasoned with SPG, grilled and ate . . .
Into the fire at about 550° F, Egg was looking spiffy since it got a "clean burn" after the last cook . . .
Wish I had gone with caveman finish as the char was a bit lacking. It ate pretty good, we were impatient and extra hungry so that may have impacted the taste some.
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
Comments
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Mmmm. You have me hankering for a steak now. Also a good reminder that I have some clean burns to perform.
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@dbCooper - Way to bring it home. Great cook and finish. Oak Barn beef by chance?
Edit: No hesitation next time with the caveman.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
nothing wrong with simple and fast when it comes to rib eyes! Well played!Re-gasketing the USA one yard at a time
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That looks really good!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
@lousubcap - That was not Oak Barn Beef, am overdue for a road trip to West Point and pay Hannah a visit.LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
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Great "no plan" execution. Love that.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Now I want steak ...
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