I heard something about Friday being steak night. Maybe it's just a rumor.
Tonight's cook was on my trusty weber platinum. It's the cart that predates the performer. For fuel tonight I went with a blend of used kingsford and partially burnt cowboy lump. Both were previously wet. I banked the coals with a charcoal basket and threw 2 starter cubes in the mix. I'm not sure why but it didn't really do the trick so I had to bust out the weed burner. A nice CAB boneless ribeye from meijers and some questionably old asparagus, no carbs for this guy.....well except for the lagunitas
I seared the asparagus and the steak lid off to my liking. Careful kids, asparagus on the grill can take some advanced skills. Protip: place the asparagus perpendicular to the grill lines :thumb::wink: These supermarkets steaks almost done after the sear. A finger poke and a thermapen test (the platinum table is handy here) to determine if it needs any more cooking and I throw it on the cool side with the lid on to finish, this is usually 1-3 min.
Great color. Q-salt does it again. I've been impressed with this salt and pepper blend. I bought a large bag when I was ordering some harvest brine. It's been really versatile, does well on all meats and works grilled and smoked. It stands alone and pairs well with traditional bbq rubs.....and it makes for a hell of a steak.
Tonight's steak was cook to a perfect temperature. Just close your eyes and imagine it, that lovely color
Mmmmm
Tonight's cook was on my trusty weber platinum. It's the cart that predates the performer. For fuel tonight I went with a blend of used kingsford and partially burnt cowboy lump. Both were previously wet. I banked the coals with a charcoal basket and threw 2 starter cubes in the mix. I'm not sure why but it didn't really do the trick so I had to bust out the weed burner. A nice CAB boneless ribeye from meijers and some questionably old asparagus, no carbs for this guy.....well except for the lagunitas
I seared the asparagus and the steak lid off to my liking. Careful kids, asparagus on the grill can take some advanced skills. Protip: place the asparagus perpendicular to the grill lines :thumb::wink: These supermarkets steaks almost done after the sear. A finger poke and a thermapen test (the platinum table is handy here) to determine if it needs any more cooking and I throw it on the cool side with the lid on to finish, this is usually 1-3 min.
Great color. Q-salt does it again. I've been impressed with this salt and pepper blend. I bought a large bag when I was ordering some harvest brine. It's been really versatile, does well on all meats and works grilled and smoked. It stands alone and pairs well with traditional bbq rubs.....and it makes for a hell of a steak.
Tonight's steak was cook to a perfect temperature. Just close your eyes and imagine it, that lovely color
Mmmmm
fection.... Wheres the smoke!!!!!!
