Richard S
TVWBB All-Star
Hiked into the cabin this weekend and with a few feet of fresh snow it was a fun adventure! Cabin time is always spent with great food and the menu for Saturday was a 1.7 pound ribeye!
A large herd of elk passed about 70 yards in front of us on the way in!
Skipping ahead to Saturday! I salted the beef in the morning and let it sit in the fridge uncovered. 
Pulled the kettle out of the shed for this cook. Had to do this over fire 
Did the hasselbacks on the Genesis
I decided to do this cook with lots of flipping to get a nice crust and char up the salt and pepper 
Took it to about 120 then finished it off indirect to about 135. 
Inside the cabin…magic was happening with mushrooms and red wine reduction. 
Let the beef rest for a few then sliced and plated along with some spinach. 
Halfway through the meal we remembered we had Hasselbacks 
This was a $30 steak and worth it! Fed two of us for dinner plus tacos this morning! Melt in your mouth beef 
Cheers!
A large herd of elk passed about 70 yards in front of us on the way in!
Skipping ahead to Saturday! I salted the beef in the morning and let it sit in the fridge uncovered. Pulled the kettle out of the shed for this cook. Had to do this over fire Did the hasselbacks on the GenesisI decided to do this cook with lots of flipping to get a nice crust and char up the salt and pepper Took it to about 120 then finished it off indirect to about 135. Inside the cabin…magic was happening with mushrooms and red wine reduction. Let the beef rest for a few then sliced and plated along with some spinach. Halfway through the meal we remembered we had Hasselbacks This was a $30 steak and worth it! Fed two of us for dinner plus tacos this morning! Melt in your mouth beef Cheers!
