Ribeyes n Hasselbacks


 
Gene Brownson

Gene Brownson

TVWBB All-Star
I ran out of time on the weekend to do any cooking so I saved these until Monday when I got home. I seasoned the ribeyes lightly with some Montreal steak seasoning and let the come to room temperature while I got the 22" OTS fired up with the professional grill and the sear grate, I used about a half of a pot of KBB. It looked nice on this crisp fall evening.

Here's the meat getting ready to feel the heat. Bob, I ordered one of these from the link you provided in an earlier post, I LIKE IT!

We love these grates, puts a nice look on them

on the turn with my new toy

A liddle pad o budda n tented and set aside to rest while the taters finished

The taters took a bit and were eaten just after the meat went down the pie hole. I hit em with some onion powder, garlic powder, S&P and a wittle OO. Of course chez was placed on top, can't live with out chez. These went into the oven on my salvaged CI. Two were eaten and the other two were saved until the next night.

I know I know but don't hassel the Hoff!
Here's some plated pics with yet another fine SA, I don't think he's made a bad one yet, IMO. Bob, I don't know how you eat with one of these new fangled contraptions, I dang near put my eye out :)


These were some purdy darn good tasting ribbies, we really enjoyed em'


Thanks for looking at my cooking! We hope you all are having a great weekend!
 
Very nice cook Gene! Somehow I seem to end up cutting through the tater when slicing
Hasselback style. Yours look great.
 
Bob H. said:
Very nice cook Gene! Somehow I seem to end up cutting through the tater when slicing
Hasselback style. Yours look great.
Click to expand...

Bob, I learned from JL, place two wooden spoons on each side, the wider you spread em the shallower the cut will be, to an extent.

thanks everyone!
 
Nice ribs eyes... big @$$ meat hook there.... Nice grill marks and tasty lookin' eyes....Hasselbacks look IDEAL! and your choice of beverage FANTASTIC!
 
Looks, delisch, first I've heard of Hasslebacks, I too was thinking of a way to keep from cutting all the way through, just bought some taters today, Hasslebacks are in this weeks menu rotation.

Thanks,

Karl
 
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