Mister Bob
Babbling Farker
I started with three beautiful boneless ribeyes and brushed them with some olive oil.
Then I hit them with some Lawry's Seasoned Salt and McCormick's Steakhouse Seasoning and put them back in the refrigerator for a couple of hours to let the flavors permeate.
For sides I made grilled Vidalia onions brushed with Tiger Sauce, white mushrooms tossed in some olive oil and thyme, hasselback potatoes and a delicious panzanella (stale bread and tomato salad).
I set up the BGE for direct cooking, but banked the coals to the back to create different temperature zones. I rarely use anything but Royal Oak lump in the Egg, but there was a two for one sale at The Home Depot, and since I was grilling...
First the potatoes,
Once they start to get tender (about an hour later), the mushrooms go on. The fire's really cranking at this point.
Next on are the onions, then the steaks. Timing is everything and the goal is to have everything finish at the same time.
Mission accomplished! Everything turned out fantastic, and right on time. Enjoy the pics!
Then I hit them with some Lawry's Seasoned Salt and McCormick's Steakhouse Seasoning and put them back in the refrigerator for a couple of hours to let the flavors permeate.
For sides I made grilled Vidalia onions brushed with Tiger Sauce, white mushrooms tossed in some olive oil and thyme, hasselback potatoes and a delicious panzanella (stale bread and tomato salad).
I set up the BGE for direct cooking, but banked the coals to the back to create different temperature zones. I rarely use anything but Royal Oak lump in the Egg, but there was a two for one sale at The Home Depot, and since I was grilling...
First the potatoes,
Once they start to get tender (about an hour later), the mushrooms go on. The fire's really cranking at this point.
Next on are the onions, then the steaks. Timing is everything and the goal is to have everything finish at the same time.
Mission accomplished! Everything turned out fantastic, and right on time. Enjoy the pics!
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