Texas Rib-Eye Steaks (Wisconsin Style)

[Jim Lampe]

Started with this.

Followed the recipe on page 111 on "Weber's Big Book of Grilling". No, I did not continue with the chili barbecue sauce.

Looked like this all mixed up.
...and on the ribeyes...

Fired up both the OTG Green and the OTSBurgDoubleD to grill up taters, corn and onions.

No good reason for no photos during the grillin'... 'cept my mouth was moving too much an' i forgot what the heck i was doin'.

I'll give ya this photo of em done with a slice or two of portabellas

...and finally plated up so i can eet

The rub recipe is TERRIFIC and the ribs were EXCELLENT (i do not mind saying). And the corn with the potatoes, onions..., very good. I loved it all. Oh yeah John, I DID ruin the corn by slatherin' MAYO oooooooooooollllll over it

Hope you enjoyed viewing this post. Thank you much! Truly appreciated.

 

[John Solak]

Nicely done! I'll bet it was outstanding

 

[Guy Wallace]

That whole meal looks outstanding ! So good I think its gona be on next weeks menu here

 

[Wolgast]

That plate looks good.

But ur back garden looks like heaven on earth.
Im not flirting with u

but i would love to have that setup at my house.

Bless

//Me

 

[Mildo]

Awesome job. It looks beautiful again. And Jim, I agree with Wolgast: garden looks like heaven on earth.

Thank you for sharing.

 

[Don Cash]

Another great one, Jim!

I also agree with the others about your "back yard". I spent my middle school years living just outside Minneapolis. I love Virginia but really miss the Midwest sometimes...

 

[Bob Correll]

The marbling on those steaks looks great, and the finished product outstanding!
Another fine cook Jim!

I've got to give that rub mix a try.
Thanks for the reminder to not forget about refering back to the Weber, and other, cookbooks that many of us have.

(trade you backyards, and climate

)

 

[Ron... L.]

Great looking steaks, Jim.

Before I opened the post I just KNEW there would be a large plate filled to the edges with some great looking grub. And you didn't disappoint me.

Best part..."Be nice or leave".
That is a keeper.

Thanks.

Ron

 

[Jim Lampe]

Thanks everyone

I should point out the peppercorns were fresh-ground from a peppergrinder, then crushed using a M&P as per the recipe.

Thanks again, and <span class="ev_code_GREY">HAPPY FATHER'S DAY</span> to all you pappy's out there!

 

[Hayden McCall]

Be nice or leave. I love it. LOL

Picture number four, believe it or not, is my favorite. I know whatever you're making is going to be good. But the surroundings are what makes it almost surreal. Grills? Check. Firepit? Check. Large, peaceful, wide open spot with which to enjoy the best of what life has to offer? Check-check.

Just beautiful.

 

[Ron... L.]

I made some ribeyes for father's day and used this rub.

It tastes as good as Jim's pictures make it look.

Thanks.

Ron