Well, this all started with some nice ribeye steaks that I had cut from a really nice CAB ribeye roast. I've already posted the roast cooks, and there really isn't anything new on this cook, I just wanted to play with my camera a little, but it was a very good meal.
Here's the players;
The Rib eye is 2# 2oz and 1.5 inches thick.
The plan is to cook the steak by reverse sear on the Smokey Joe, saute`d mushrooms, fried taters, peas and carrots and some garlic toast.
The taters, I just seasoned those up with some Lawrys, pepper and granulated onion;
A couple of cooks helpers
The taters getting crispy;
The Smokey Joe getting ready;
Pulled the steak at an IT of 120, opened up the Smokey Joe to let the coals get nice and hot, steak back on to sear;
All the fixin's plattered up;
A couple bite shots;
There was a day not to long ago that I'd have knocked that whole thing down all by myself, and still been hungry
, NOW........It's dinner for two
In any case, the cook was fun.......and delicious to boot.
Have a good weekend all, and thanks for looking!