beef meets grill

[Jim Lampe]

purchased large bone-in ribeye steaks

covered the rascals in ksalt for one hour

rinsed in cold water to remove all the kosher salt, then seasoned on EVOO with fresh ground pepper and cumin

using the OTGGreen kettle with CIGs

out of the cold&snow inside the P1Gvilion

sliced fingerlings ala Hasselback style, roasted over Royal Oak Chef's Select then added to buttered sliced baby portabellas

then beef meets grill time

grilled to a rare/medium rare liking

served with fresh steamed green beans, the buttered 'bellas, Russian Fingerlings and a cool 8 ounce Miller High Life.

everything was perfect!

Thank you for visiting

<span class="ev_code_BLUE">Go BrewCrew!</span>

 

[Wolgast]

That looks fantastic Jim! Taters/shrooms looks outstanding. And the steak dosent look too shabby either

Have a nice weekend Jim!

 

[Sean H]

What a meal! I love that combo of seasonings on a steak.

 

[Ed M.]

Those are some great looking bone in ribeyes, Jim. It's about 6 a.m. and I would love to be digging in to This right now.

 

[Ted B]

Wowsa!! Looks great. I need to try the potatoes like i see you doing all the time they look good

 

[A Moe]

looks great Jim! Good eats with the shrooms on top.

 

[Jeff Kolodziejski]

Jim
What does soaking those steaks in kosher salt do for them? And Ive never seen those types of potatos...are they just called russian fingerlings?

Great looking plate as usual!

 

[Tim (the grillaholic)]

Jim,
The salt, I have never applied that much salt to a steak, I am guessing you leave it on for a few minutes to bring out its juices? If so, how long do you leave the salt on?
Glad to see the "charcoal Chalet" is working out for ya!! Another amazing meal as always!
Tim

 

[Bob Correll]

Where's the chicken?

Beautiful ribeyes, fingers and 'shrooms!
man, what long fingers you have!

I saw that you had snow in the forecast, hope it's not too deep, and melts away today.

 

[Shaun R]

Great job! That's a lotta snow! It was eighty here yesterday. I can't believe the difference in the weather between here and there. By the way Jim, those CI grates will fit on the 26er. For small cooks I even put one corner on my 18.5.

 

[Dom R]

Wow what a meal. Those steaks are indeed perfect.

I wanna live in the P1Gvillion. What's the rent?

 

[John Solak]

Fantastic looking meal as always!

 

[Mike Coffman]

Another masterpiece from the master! Great job Jim!

 

[Jim Lampe]

I appreciate all your kind comments, thank you!
Daniel, hope your weekend is long and most enjoyable

Jeff, you can read more about the salt thing here. and the taters are fingerling potatoes, why "Russian", dunno

Tim, according to the link above, the steak should be covered with the kosher (or sea) salt for one hour for each inch of thickness.
I left the salt on for 1 hour.
Bob, the bird's tonight

Thanks again

 

[Jeff_B]

Fine looking meal Jim!

I gave the salt thing a go and give it a big thumbs up.

Thanks Jim!

 

[Mark Skeet]

Had a bone in ribeye at a resturant last night. My favorite steak for sure. Yours looks absolutely perfect, Jim!

 

[Jon Des.]

Epic cook Jim! The fingerlings really look odd because you can't tell the scale of the foil pan they're in, so my mind tried to see them as really long, skinny potatoes.

As much as I like the P1Gvillion name, I'm still partial to BBQ Temple.

 

[Jonathan Kulik]

Mouth watering post as always Jim......nice!

 

[Mike P.]

That's one fine cook Jim!

 

[Jim H.]

Wow!

Those are excellent looking ribeyes, Jim!
THIS is one excellent looking plate!