kyle corn
is one Smokin' Farker
I just heard about a butcher shop called The Corner Butcher Shop in La Verne, Ca (http://cornerbutchershop.com) and decided to swing by there today. It's a very nice shop that sells upper choice and prime cuts and even has a cafe where they sell BBQ (which I didn't get a chance to sample). While there I picked up a couple USDA Prime ribeyes and some very nice looking pork chops that I plan on cooking tomorrow.
My dad seasoned up the ribeyes with EVOO, kosher salt and fresh ground pepper. He also seasoned up a couple filet mignons that we had in the freezer for my mom and my sister. I got the kamado roaring at around 750* dome and threw them on. They seared for 90 seconds on each side with the lid up, then I closed the vents most of the way, closed the lid and cooked for another couple minutes. They came out pretty good. This was my first time doing steaks on my new kamado (Comet Kamado- BGE knockoff) and while I'm happy with the results, I still have a lot to learn about temp control on this thing.
It was still one of the best steaks I've ever cooked. I only have a couple cell phone shots as I was very anxious to dig in.
My dad seasoned up the ribeyes with EVOO, kosher salt and fresh ground pepper. He also seasoned up a couple filet mignons that we had in the freezer for my mom and my sister. I got the kamado roaring at around 750* dome and threw them on. They seared for 90 seconds on each side with the lid up, then I closed the vents most of the way, closed the lid and cooked for another couple minutes. They came out pretty good. This was my first time doing steaks on my new kamado (Comet Kamado- BGE knockoff) and while I'm happy with the results, I still have a lot to learn about temp control on this thing.
It was still one of the best steaks I've ever cooked. I only have a couple cell phone shots as I was very anxious to dig in.
