CE Steaks with CI Spuds and Mini Cobs

[Mike Coffman]

Spuds and onions seasoned with Penzeys Adobo and Penzeys Arizona Dreaming.

CI Spuds and onions onto the Performer using RO lump and a chunk of Pecan.

Chuck Eye steaks marinated all day in Goya Mojo Criollo. Pulled from the marinade and given a
salt bath and then seasoned with Penzeys Chicago Steak Seasoning.

Steaks on indirect.

Potatoes are done.

Steaks were cooked indirect to 125 internal, then reverse seared until 140 internal.

Plated with mini cobs.

Been awhile since we had any CE steaks and they, along with the spuds and corn, were delicious as ever.
The reverse sear really held the juices. Just wish it wouldn’t get dark so early. By the time the food is
about ready to come off the grill I end up having to use a lantern to see what I am doing. Guess I
need to invest in a “Lampe style” cooking area.

Thanks for looking!

 

[Tony R]

Mike, Your food looks delicious. Nicely done. I wish I can find chuck eyes too..

 

[Mike Coffman]

Mike, Your food looks delicious. Nicely done. I wish I can find chuck eyes too..

Tony, I normally ask my butcher to cut it for me from a chuck eye roast. I usually just buy a whole chuck eye roast, you may have to special order it, then either have the butcher cut some steaks or I will at home.

 

[Jim McKelvey]

Mike,
That is a helluva cook! Perfect in my book.

Tony, if you are reading...i do same as Mike, ask my butcher.

 

[Jim Lampe]

holeyballs Mike! You're lightin' dynamite cookin' up those chuck eyes!
Lookin'GREAT!
Hope the few i grill up tonight are as good as yours boss!
BTW, I use flashlights to guide my way thru these dark hours

OUTSTANDING DINNER BUDDY!!!

 

[Dave Braxmaier]

That's looking pretty good ....

 

[Jon Des.]

Nice cook and outstanding pics, Mike. I never tried Mojo on beef, but I may have to.

 

[DaleW]

Delicious! What do you mean by a "salt bath?"

 

[Mike Coffman]

Delicious! What do you mean by a "salt bath?"

Thanks Dale! What I do is coat the steaks with olive oil and then hit them with kosher salt and let it work its way into the meat. I do it one side at a time. By the time the steak is at room temperature we are ready to go. Helps with keeping the moisture in and to me accents the flavor.

 

[Ray A.]

Award winning cook. Looks delicious. Nothing better then CI taters. My Dr. wouldn't like it but I could eat one or three of those steaks.

 

[JimK]

Perfection!!!

 

[Tony R]

Mike,
That is a helluva cook! Perfect in my book.

Tony, if you are reading...i do same as Mike, ask my butcher.

Thanks Jim and Mike.
I will ask hopefully he is a real butcher and not the cashier working the meat counter.

 

[Russell McNeely]

Outstanding cook Mike! Steak and taters look perfecto!

 

[John Solak]

Nicely done!!!

 

[Sparky Rowe]

1st class cook all the way. nicely done.

 

[RGleason]

Man that looks delish! I have yet to try a CE steak! After your cook I gotta give em a whirl! What type of steak are the CE similar to??

Love the CI usage as well----- that a lodge by chance?

 

[Rolf Jacobsen]

Mike everything looks delicious but this to me is perfection......

 

[Ed M.]

Fantastic looking chuck eyes and sides, Mike!

 

[Jabe G]

Fantastic!

 

[Andy Beers]

Nice lookin cook