Grillin' RibEye Steaks

[Jim Lampe]

Yukons and Vidalias on the OTG...

...tossed on the big ol'fat ribeyes an a coupla peppers...

...toward the end of it all, <span class="ev_code_YELLOW">PINEAPPLE</span> goodness was grilled up also...

...steamed broccoli completed the menu and plates were filled...

Thank you for viewing.
Enjoy this fine Saturday evening!

 

[JimK]

That last pic is <span class="ev_code_GREEN">money!</span>

Nice meal!

 

[Another Bob B]

Hi Jim - Nice job on the Ribeyes. Your plate looks just great and there sure is never anything wrong with a Pineapple slice or two. And those are great CIG grill marks on all. Nice job. Thanks for sharing. Bob

 

[Larry Wolfe]

BAM! That'll do it fo sho!!!

 

[Robert Oleksak]

Nice work Jim one of my favorite meals.

 

[Bob Correll]

Don't know if I'm coining a new term here, but
"Simple Exotic" came to mind while looking at that last pic!

Another fine one Mr. Lampe!

 

[Don Cash]

Niiiiice! Great lookin' plate, Mr Lampe.

 

[Bill Hays]

Another fine production by Jim!

 

[John Solak]

Nothing wrong with that meal, fine job!!!!

 

[Gary H. NJ]

The last pic is perfect brother.

 

[Willie S]

WOW!! Whatelse needs to be said...

 

[Tim L.]

Another fine looking cook!

Couple questions:

-Your grates. Do those come standard? I looked at your model at Home Depot and it had the "regular" grates. What's the advantage of these heavy duty ones?

-It looks like you have coals everywhere underneath. Do you have a space for indirect so you can do the reverse sear...or you direct the entire time?

Thanks!!!

 

[Jim Lampe]

Thanks Tim.
The cast iron grates are an after-market product. Many members of TVWBB have them and you can too! Find them here.
The advantages? Well, I'm not sure if there ARE advantages to having them. I jus think they look cool and i like the sear marks.
Looks can be misleading... if you ever saw me, you'd know.

Anyway, yeah Tim, it looks like i have hot embers all over the place under there, butt i do have a small warm-zone.
butt then again... it depends on the cook...
Thanks again man, Enjoy your new CIGs (if you get "the calling")