Robert-R
TVWBB Diamond Member
Got a choice 5 lb Ribeye Roast on sale. At $4.77/lb, I couldn't pass it up.
I cut it in half between the bones and got a 2 1/2" and a 3 1/2" steak.
Removed the bone from the smaller one and froze the big one for later.
Fired a full chimney of lump and dumped it inside a square of red oak mini splits.
Scruffed the ribeye up a bit and rubbed with K salt, pepper, garlic salt & cayenne.
It had been sitting for a while, so when the fire was ready... put it onto the grill.
Flipped it after a minute and gave it another minute.
Then it went on its edge for 2 minutes. Did that for the other 3 edges.
Had made a chimichurri baste and herb brush.
Put the meat back on it's side and basted it.
Continued to flip and baste at 1 minute intervals
10 minutes later...
I cut it in half between the bones and got a 2 1/2" and a 3 1/2" steak.
Removed the bone from the smaller one and froze the big one for later.
Fired a full chimney of lump and dumped it inside a square of red oak mini splits.
Scruffed the ribeye up a bit and rubbed with K salt, pepper, garlic salt & cayenne.
It had been sitting for a while, so when the fire was ready... put it onto the grill.
Flipped it after a minute and gave it another minute.
Then it went on its edge for 2 minutes. Did that for the other 3 edges.
Had made a chimichurri baste and herb brush.
Put the meat back on it's side and basted it.
Continued to flip and baste at 1 minute intervals
10 minutes later...
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