Jim H.
TVWBB All-Star
Bought half a boneless rib section because it was on sale, and I am having buyer's remorse. I guess you truly get what you pay for... in this case, a lot of fat. These ribeyes are well marbled, but also contain too much fat for my liking, so they don't look very good even after trimming. Had them cut to 1" to get 3-4 meals out of the package. If I didn't think it were a travesty to grind ribeye, I would consider grinding these up into hamburger.
Last night's cook was in a hurry, so only a couple of action pics.
Marinated two of the ribeyes in Teriyaki glaze with Moore's marinade and a couple of cloves of garlic while at work, and the other two just got a sprinkle garlic salt and white pepperfor a few minutes while the grills(s) heated up. Started 3/4 chimney of RO lump with a couple of handfuls of KBlue thrown in on top. Once the coals were ready, I spread the KBlue on top of another handful of unlit coals on the Performer for an indirect fire, and the lump went on top of the charcoal grate in the WSM after removing the water pan and lower cooking grate and moving the charcoal grates to the tabs for the water pan. This is an excellent way to get a hot searing fire that is nearly as hot as using the chimney with a cooking grate on top, but gives you more cooking area.
Added three hickory splits on top of the RO lump for that authentic "Hickory wood fire grilled" taste, as well as getting the top grate of the WSM up over 600° for a good sear. Threw the steaks on for a couple of minutes per side, and moved to the Performer for an indirect finish.
Started the potatoes in the microwave for a few minutes, then cut in half and put onto the CIS with melted butter and some Penzey's Forward and garlic salt. I did render a little of the trimmed beef fat in the skillet to add some flavor to the potatoes. These jumbo taters were so big that I had to cook one directly on the grate.
I think I like potatoes done this way as well or better than any method besides Hasselbacks, as they have a crispy side and crisp skins, but are very moist inside.
This whole meal was done in less than 30 minutes from lighting coals to serving because we had to attend our daughter's awards ceremony at school, so this cook was a burn & turn event. BTW - she made the All A&B Honor Roll, won a writing award and was voted outstanding student in her Orchestra and Drama classes. We are very proud parents, and I guess this was a celebration dinner of sorts.
The Teriyaki garlic steaks were better than the plain ol' steaks and the family ate every bite, so no leftovers for lunch today.
I can always cook more.
Thanks for looking!
Last night's cook was in a hurry, so only a couple of action pics.
Marinated two of the ribeyes in Teriyaki glaze with Moore's marinade and a couple of cloves of garlic while at work, and the other two just got a sprinkle garlic salt and white pepperfor a few minutes while the grills(s) heated up. Started 3/4 chimney of RO lump with a couple of handfuls of KBlue thrown in on top. Once the coals were ready, I spread the KBlue on top of another handful of unlit coals on the Performer for an indirect fire, and the lump went on top of the charcoal grate in the WSM after removing the water pan and lower cooking grate and moving the charcoal grates to the tabs for the water pan. This is an excellent way to get a hot searing fire that is nearly as hot as using the chimney with a cooking grate on top, but gives you more cooking area.
Added three hickory splits on top of the RO lump for that authentic "Hickory wood fire grilled" taste, as well as getting the top grate of the WSM up over 600° for a good sear. Threw the steaks on for a couple of minutes per side, and moved to the Performer for an indirect finish.
Started the potatoes in the microwave for a few minutes, then cut in half and put onto the CIS with melted butter and some Penzey's Forward and garlic salt. I did render a little of the trimmed beef fat in the skillet to add some flavor to the potatoes. These jumbo taters were so big that I had to cook one directly on the grate.
I think I like potatoes done this way as well or better than any method besides Hasselbacks, as they have a crispy side and crisp skins, but are very moist inside.
This whole meal was done in less than 30 minutes from lighting coals to serving because we had to attend our daughter's awards ceremony at school, so this cook was a burn & turn event. BTW - she made the All A&B Honor Roll, won a writing award and was voted outstanding student in her Orchestra and Drama classes. We are very proud parents, and I guess this was a celebration dinner of sorts.
The Teriyaki garlic steaks were better than the plain ol' steaks and the family ate every bite, so no leftovers for lunch today.
I can always cook more.
Thanks for looking!
