Mike Coffman
TVWBB Olympian
Tonight’s menu consists of Black Angus Rib Eye Steak; Baked and salted Russet potatoes on the grill;
Bacon for the Russet and Beans with Baby Bellas sauteed in Butter
in a CIS on the grill. Guess that’s really 7 B’s.
Clove of garlic added to the russets.
Russets and Bacon were put onto the grill with mesquite chunks at a temp of 450.
About 30 minutes into the cook I decided to check to see how the bacon was doing. The outer edges
were getting done, but not the centers, so to keep from getting the outsides completely burnt I
separated the bacon and finished it over the hot coals. A few minutes over the hot coals and
they came out like this:
Steak was salted and hit with Penzeys Chicago Steak Seasoning.
Bellas in butter, and seasoned with Penzeys Mural of Flavor.
Potatoes were uncovered, brushed with olive oil, the garlic removed and mushrooms put onto the grill.
Potatoes and mushrooms are done.
Steaks onto the grill.
Steaks off the grill.
Plated with some fresh green beans and ham. The garlic was squeezed from its bulb and put onto the potato and steak.
The meal was delicious, BUT I believe I am spoiled when it comes to steak now. This was rib eye
which is supposed to be better than Chuck Eye, if you believe all the hype. Besides being more expensive
than Chuck Eye, I really don’t believe the flavor is worth spending the extra amount of money.
Give me a good Chuck Eye any day of the week! The bacon was really great, just enough mesquite flavor to
make me want to eat that whole platter. I know what I will be having for a late night snack!
The mushrooms with the Mural of Flavor were mouthwatering good! The potatoes came out perfect. I didn't try
to fluff them, but they were very delicious and the skin was soft.
Thanks for looking!
Bacon for the Russet and Beans with Baby Bellas sauteed in Butter
in a CIS on the grill. Guess that’s really 7 B’s.
Clove of garlic added to the russets.
Russets and Bacon were put onto the grill with mesquite chunks at a temp of 450.
About 30 minutes into the cook I decided to check to see how the bacon was doing. The outer edges
were getting done, but not the centers, so to keep from getting the outsides completely burnt I
separated the bacon and finished it over the hot coals. A few minutes over the hot coals and
they came out like this:
Steak was salted and hit with Penzeys Chicago Steak Seasoning.
Bellas in butter, and seasoned with Penzeys Mural of Flavor.
Potatoes were uncovered, brushed with olive oil, the garlic removed and mushrooms put onto the grill.
Potatoes and mushrooms are done.
Steaks onto the grill.
Steaks off the grill.
Plated with some fresh green beans and ham. The garlic was squeezed from its bulb and put onto the potato and steak.
The meal was delicious, BUT I believe I am spoiled when it comes to steak now. This was rib eye
which is supposed to be better than Chuck Eye, if you believe all the hype. Besides being more expensive
than Chuck Eye, I really don’t believe the flavor is worth spending the extra amount of money.
Give me a good Chuck Eye any day of the week! The bacon was really great, just enough mesquite flavor to
make me want to eat that whole platter. I know what I will be having for a late night snack!
The mushrooms with the Mural of Flavor were mouthwatering good! The potatoes came out perfect. I didn't try
to fluff them, but they were very delicious and the skin was soft.
Thanks for looking!
