Ribeye night

[AndyK]

I found some nice ribeyes yesterday that I had forgotten about in the freezer.
The wife and I split this one for dinner.

I cooked it on the performer wide open using lump with a few hickory chunks and some butter slices to help with the sear.
Very tasty.

Here are a couple pics.

 

[Josh Dekubber]

My favorite!

 

[Brenda T]

That looks delicious. Those beans look pretty tasty too.

 

[Darryl - swazies]

Lookin good.....rib eye's at least 2 times per week around here in this kind of weather.

 

[Tim Campbell]

Good looking, Andy.

 

[Brett-EDH]

Nice crust. Pull at 125° please. Lmk if I’m getting an invite. I’ll bring the red juice.

 

[AndyK]

The wife did an amazing job on the beans.
She also started serving these tasty dinner buns.
They are from the frozen section of Walmart.
I can’t believe I’m actually promoting Wally food but they are pretty good and worth looking into.

I just love bbq season

 

[AndyK]

Brett,
I remove meat at 122-124 for my liking.
That pic of 136 was incorrectly measured and I should have discarded it.
I think it was a hot spot or something.
136 wouldn’t give me the pink.
This was the real temp.

 

[Darryl - swazies]

That looks more like it.....that pink in your pic above and then the thermometer threw me off as well.......
I keep looking...it's 4 minutes until lunch and I haven't ate in a long time!

 

[Timothy F. Lewis]

I’m always ready for one of your cooks! That’s just about perfect only me missing for the total enjoyment!

 

[Michael E]

Those hot spots infuriate me! lol I always seem to get high readings with my Thermapen, just on steaks. Have tried from every angle I can think of. Bring em in and the whining starts. "Too red" Back out one goes with the grumbling old man. I just do the poke test now. And I agree...Rib eyes, and yours look great...to me anyways.

 

[Peter Gallagher]

looking good -! Ribeyes are so good they're almost decadent !

 

[JimK]

Save a plate for me!