School is about to begin in August, so the girlfriend and I decided to make it a day at La Jolla Shores. We picked up some Rib Eye from a local supermarket called Vine Ripe. Their meat seems to be more fresh and a better quality than the chain supermarket variety. I'm also able to buy their unusually large chicken drumsticks (steroids!) in smaller packages. I hate that chain supermarkets such as Vons or Albertsons will only give you a discount if you purchase in bulk. I like to immediately eat what I buy. Freezing meat is not my idea of fun. I'll explore more about proper freezing at a later date.
Look at the marbling on these steaks!
Forgot to bring salt and pepper, so I loaded it up with Montreal Steak Seasoning and allowed it to sit for about an hour at ambient temperature. The seagulls were trying their best to steal this delicious cut. Hell, if I were a seagull, I would too!
Warmed up the grill and almost ready to go! Still fending off the seagulls at this point.
I completely forgot to take pictures of the steak on the grill, but after removing the steak, I threw on some mushroom skewers and ABT. I let them cook while the steak rested for about 10 minutes.
The meal was delicious! There is a fair amount of salt in the Montreal Seasoning so it worked out well. One thing I really like about cooking with the Go Anywhere is how close the charcoal is to the grate. The Rib Eye had very little moisture so it was almost like a cowboy steak cooked to medium.
The Mrs. enjoyed the ABT too!
Got to watch the glorious sunset.
Then smoked some chicken before calling it a night. Some snack tonight while we watch Dexter.
Look at the marbling on these steaks!
Forgot to bring salt and pepper, so I loaded it up with Montreal Steak Seasoning and allowed it to sit for about an hour at ambient temperature. The seagulls were trying their best to steal this delicious cut. Hell, if I were a seagull, I would too!
Warmed up the grill and almost ready to go! Still fending off the seagulls at this point.
I completely forgot to take pictures of the steak on the grill, but after removing the steak, I threw on some mushroom skewers and ABT. I let them cook while the steak rested for about 10 minutes.
The meal was delicious! There is a fair amount of salt in the Montreal Seasoning so it worked out well. One thing I really like about cooking with the Go Anywhere is how close the charcoal is to the grate. The Rib Eye had very little moisture so it was almost like a cowboy steak cooked to medium.
The Mrs. enjoyed the ABT too!
Got to watch the glorious sunset.
Then smoked some chicken before calling it a night. Some snack tonight while we watch Dexter.
Last edited:
