Mike Coffman
TVWBB Olympian
CI Skillet filled with shrooms and sliced Vidalia onion, seasoned with Penzeys Adobo. Rib Eyes in a bath
of kosher salt coming up to room temperature.
Shrooms and onions onto the Performer, using RO lump and a chunk of mesquite. Cooking tonight on
my Grill Grates.
Shrooms and onions are done.
Rib Eyes onto the Performer, coated with Grape seed oil and Penzeys Chicago Steak Seasoning.
Rib Eyes off the Performer at internal temp of 135.
Plated with oven cooked Crashers, with melted Colby Jack Cheese, and steamed Broccoli.
A most definite filling meal! Steak was extremely tender and juicy. After trying the crashers with the
cheese I believe I will continue to use cheese on them as they were really delicious.
Thanks for looking!
of kosher salt coming up to room temperature.
Shrooms and onions onto the Performer, using RO lump and a chunk of mesquite. Cooking tonight on
my Grill Grates.
Shrooms and onions are done.
Rib Eyes onto the Performer, coated with Grape seed oil and Penzeys Chicago Steak Seasoning.
Rib Eyes off the Performer at internal temp of 135.
Plated with oven cooked Crashers, with melted Colby Jack Cheese, and steamed Broccoli.
A most definite filling meal! Steak was extremely tender and juicy. After trying the crashers with the
cheese I believe I will continue to use cheese on them as they were really delicious.
Thanks for looking!