Salt and pepper Ribeyes
Tonight I fired up the MC using the charcoal insert. I started with a mess of unlit RO lump followed with a lit chimney of K. When I had a good hot bed of coals (showing hhh on my thermo) I threw down two, inch plus cut choice Ribeyes. I seasoned em up with salt, large grain pepper and a bit of canola oil. When they were just about done I threw on a pat of butter on each. Served with Caesar salad and fresh out the garden squash, sauteed in butter and garlic. Thanks for looking.
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
Last edited by 42BBQ; 06-05-2012 at 06:00 AM..