Tonight's guest of honor


 
JohnTak said:
That’s a nice one, I bet it was great!
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Honestly one of the best ribeyes I've ever made or eaten. I left the grill on "super smoke" until the internal was about 100. Took it off, cranked it to 375, then placed the meat back on and result was incredible. A little "smoke", a wonderful crust, a perfect edge to edge mid rare. Sadly I made a little "piggy" of myself. (Also treated myself to a nice single malt with a bit of sparkling water, and a nice glass of cabernet sauvignon wife got at Binney's). Green beans (gramma style). Darn fine meal it was. It showed on this AM's "weigh in". About 2lbs over previous days
 
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