Robert-R
TVWBB Diamond Member
about 3" thick. It used to be part of a 3 bone roast that got parted out. Found it in the freezer a few days ago.
Needed some rolls to go with the dinner. Had been wanting to try Cliff B's crusty roll recipe. So I did. My first ever dinner rolls:
Had to have some squash.
Seasoned the ribeye with Ksalt, pepper and a heavy dusting of Oakridge BBQ Carne Crosta. Cooked it indirect to an internal temp of 118*.
And then seared for several minutes per side.
Hot off the grill:
Divvied it up to share with my better half.
Time To Eat!!!!
It was a great dinner. And thanks to Cliff Bartlett for the roll recipe. They are real good. Crusty outside and soft inside. Tastes like a French bread baguette.
Needed some rolls to go with the dinner. Had been wanting to try Cliff B's crusty roll recipe. So I did. My first ever dinner rolls:
Had to have some squash.
Seasoned the ribeye with Ksalt, pepper and a heavy dusting of Oakridge BBQ Carne Crosta. Cooked it indirect to an internal temp of 118*.
And then seared for several minutes per side.
Hot off the grill:
Divvied it up to share with my better half.
Time To Eat!!!!
It was a great dinner. And thanks to Cliff Bartlett for the roll recipe. They are real good. Crusty outside and soft inside. Tastes like a French bread baguette.
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