Towering T-Bone


 
Olrighty, this was grilled this past Sunday afternoon...
After bringing it to room temp by leaving oout of the fridge for two hours,
I seasoned the steak with Oakridge BBQ's Santa Maria Seasoning

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using lump charcoal and lots of it, I got the kettle pretty darn hot.
figured I'd simply sear it both sides then stand it up to finish off indirectly...

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the lid would not close without hitting the top of the beef, so I got out the Cajun Bandit Stacker

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set the probe temp to 120ºF

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about 20 minutes later, it was cooked.

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another 15 or 20 minutes to rest...

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...before I cut it up.

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then served with crispy-skin-baked-russets, 'shrooms and garden fresh beans

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this slab of meat was truly spectacularly tasting and a blast and a half to grill!
I'll certainly get my hands on another soon!
Thank you all for stoppin' by!
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Put any wood smoke on that side of beef Jim, or just the lump?

Oakridge Santa Maria seasonings is the cat's pajamas isn't it.
I keep a shaker of it handy to dash on just about everything.
 
That looks awesome! I was really skeptical that it would cook up nice at all. Great job on that beautiful piece of meat.
 

 

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