Pizza Mushrooms/Fried Fish/Ribeyes

[Bob Correll]

Sunday, as already posted, was pulled pork and corned beef.
Monday it was bacon and pulled pork mushroom pizzas.
Marinara sauce for the bacon ones, bbq sauce for the p-pork.

Tuesday night it was what is known in the StL area as jack salmon, but is actually Pacific whiting.

Begging for another FF.

Last night it was rib-eye steaks over lump.
Hated to burn this neat looking piece.

Jo's seasoned with salt only, mine with Sear-N-Crust rub.

 

[Bob Correll]

Hickory smoked for about 1/2 hr. while letting the lump come up to temp from a m/l Minion start.

Then pedal to the medal.

Butter and garlic powder added at the finish.

I was shooting for medium, and pretty much nailed them.
With rib-eyes and chuck eyes, to me at least, this helps break down more of the connective tissue often found in these cuts.
Roadside chicken man Bryan S cooks his rib-eyes to medium well for more char/flavor, and swears by the method.

Fine eats 4 days in a row from a Weber, need to go for 5 today.
Thanks for the visit, chins up everyone, tomorrow is Friday!

 

[JonnyB]

Nice week! That neat lump piece looks like a ribeye itself

 

[Rich Dahl]

You're living the good life Bob, love the mushroom pizzas, got to try those! Barb and I are envious although it's warm we've got 30-40 MPH wind gusts for the next few weeks which is typical here in spring which means pretty much cooking inside or maybe a quick burger on the gasser at best. To dangerous to use charcoal.

 

[Clint]

awesome looking ribeyes

 

[Enrico Brandizzi]

Meraviglia! Those steaks look marvelous!

 

[Bill Schultz]

Love those Pizzas my friend, the steaks are just over the top. Medium to slightly medium rare is how I love them. The way I do it is with lump and putting the meat right on the coals. Comes out with a perfect crust and just right inside. If you haven't tried it you might want to give it a go.

 

[Tim McCann]

All looks great Bob!

 

[Jim Lampe]

Ladies and Gentlemen, Bob Correll is a Cook!
and a dang good one to boot!
Bobby, those Rib Eyes look like GIANT Chuck Eyes!
♥ the hickory smoke steaks!!

 

[Cliff Bartlett]

Great looking cooks Bob. It all looks delicious. Your photos are beautiful!

 

[ChuckO]

4 great cooks, bet you pulled out a 5th (and another cook in)

 

[Morgan C.]

Bob your on a roll now buddy!! All looking good but those smokey rib eyes take the show buddy!! Nice post!!

 

[Luke P]

Everything looks excellent, Bob! Those ribeyes are on point.

Can you (or anyone) explain the best way to go from minion method to full on sear temp? Did you just remove the lid and let it all catch and get hot? Move the unlit coals on top?

I seem to have trouble managing time when I try to smoke and sear in same cook. Thanks

 

[Mike Gray]

Excellent looking cook, but those steaks....amazing!

 

[Barb D]

Bob, love those mushroom pizzas there awesome and those steaks outstanding!

 

[Robert T]

Outstanding skill at the grill. Great looking food.