Surf and Turf (my way a least)


 
Ribeyes and Seared Tuna tonight. Weber Egg configuration provided the super high heat I was going for. I really like cooking with the WSM in that configuration, it gives great grill marks, but still allows use of the lid for some super high heat cooking. Got all the meats at Sam's yesterday. The ribeyes were seasoned with Texas BBQ Rub Original, and the tuna was dusted with a mix of pimenton (smoked Spanish paprika), minced garlic, onion powder, sea salt, and pepper. Everything was DELICIOUS!
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http://i324.photobucket.com/al...erMike79/precook.jpg
http://i324.photobucket.com/al...erMike79/premeal.jpg
http://i324.photobucket.com/al...erMike79/ribeyes.jpg
http://i324.photobucket.com/al...ooperMike79/tuna.jpg
http://i324.photobucket.com/al...ooperMike79/turn.jpg
http://i324.photobucket.com/al...perMike79/rested.jpg
http://i324.photobucket.com/al...perMike79/plates.jpg

I was trying to get the pics in the post, but no luck.
 

 

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