Surf and Turf

[Andy Erickson]

Decided to do some Ribeyes, scallops and eggplant today after work. I rubbed the ribeyes with Plowboy's Bovine Bold and then got the Performer ready. I did a full chimney and then banked them on one side of the kettle and placed my Cast Iron insert over top. I let the CI insert get blazing hot before I put the meat on.

I did three minutes per side for the Ribeyes then moved them to indirect. I then put the eggplant and scallops on the CI insert until finished. The steaks were perfectly cooked to MR.

Enjoy:

 

[Bob Correll]

Great looking cook Andy!
And the grill marks are picture perfect!

 

[Andy Erickson]

Thanks Bob. One of these days I'm going to do the cross hatch grill marks, but I always forget. Plus that usually means more work.

 

[Jim Lampe]

Andy, got any leftovers?? Cuz those look GGggreat! WOOOO--DOGgie! Oh Yeah! Nice Job!

 

[Ernie D]

Wow.

That looks like a great combo.

Great job, and nice photos

 

[George Curtis]

what brand is the cast iron grill ? i havn't been able to locate a open version like yers. great lookin grub for sure.

 

[Andy Erickson]

George: It is a Lodgelogic. They use to sell them on Amazon, but I haven't seen them on there in a while. You can order directly from the Lodgelogic site if you want.
Cast Iron Grill Insert

 

[Brad S.]

Andy,

That is a good-looking combo there. May I asked what you put on the scallops and eggplant?

 

[Andy Erickson]

I put Emeril's Essence on the Scallops and Eggplant.

 

[Don Cash]

Doesn't get much better than that!!

 

[Another Bob B]

Now Andy that looked like a fun cook and WOW did that ever come out looking great. Thanks for sharing. Bob

 

[R. Hanson ("Rondo")]

Nice job Andy!

That grate is pretty nifty too

When use'n a little smoke wood the "open" style of that grate would produce a smokey flavor as well as those cool grillin marks!

...a nice alternative to the other CIGs

 

[R. Hanson ("Rondo")]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Posted May 10, 2010 05:35 PM Hide Post
Thanks Bob. One of these days I'm going to do the cross hatch grill marks, but I always forget. Plus that usually means more work </div></BLOCKQUOTE>

By the way, Andy, the X-hatch marks are easy.... After the meat has been on the grate approx a minute, rotate it 45* without flipping it...do the same after it's time to flip!

Viola!

 

[Mike R. (Heyworth)]

Wow, BEAUTIFUL ribeyes, those are a couple of gorgeous steaks, both the cooked and raw pics. Perfect shape, nice marbling, that was one happy cow.

 

[Paul Mosher]

Awesome ingredientes, cook, pics and dinner!

I like your CI grate. Thanks for sharing