DerHusker
Babbling Farker
This is a continuation of my Ribeye Roast thread: http://www.bbq-brethren.com/forum/showthread.php?t=206715
Here we go getting things ready.
I start out by pressing in some minced garlic, fresh ground sea salt and fresh ground pepper into the steak. I sealed that up and let it rest for 5 hours.
I also got some of the 1” steaks ready for my wife, MIL and our neighbors. (Neighbors later called and had to cancel)
I seasoned them with Montreal seasoning and fresh ground pepper.
Here are the ingredients for the Bourbon Sauce.
I also got out the Brussel Sprouts and all the ingredients for them to cook in.
I cut them in half and drizzled them with EVOO w/ Basil and then fresh ground sea salt and fresh ground pepper.
I washed up the potatoes and nuked them some before putting them on the kamado.
For the Baked potatoes I went down and got some Chives from my garden.
Now I start preparing the sauce for the Brussels sprouts. Fry up some bacon until crisp. Dice or crumble this and reserve to add later.
Next take a ¼ red onion and 2 cloves of garlic and cook until soft. (I used the pre-minced garlic so I used 2 tsp.)
Next add the Chardonnay (any red wine will do) and let it simmer for 3 minutes.
Now add the sprouts trying to face them down in the sauce.
Add the bacon, flip every couple of minutes and cook until somewhat soft.
And now for the main course, Ribeye with Bourbon sauce. Place in kamado (at 250) on indirect side until it reaches an IT of 110.
While that’s cooking make up the Bourbon sauce. Melt ½ stick of butter and then add ½ a finely diced onion and a 1 tsp. of garlic and let caramelize.
Now add 2 tbsp. of Worcestershire sauce, ¼ cup of Bourbon, 1/2 tsp. of mustard powder and a dash of Sriracha and let this reduce to half.
Once the steak gets to 110 remove and loosely wrap in foil. Open up the vents and let the kamado come up to searing temps. (I was at a dome temp of 650 so the temp at the grill was around 750)
Sear them for 2 to 3 minutes per side. (Forgot to get pics :twitch
Here it is plated with a Sierra Nevada Ruthless Rye IPA
Then I sliced it.
Fork shot!
And re-plated it.
Oh man was this good! :becky:
Here we go getting things ready.
I start out by pressing in some minced garlic, fresh ground sea salt and fresh ground pepper into the steak. I sealed that up and let it rest for 5 hours.
I also got some of the 1” steaks ready for my wife, MIL and our neighbors. (Neighbors later called and had to cancel)
I seasoned them with Montreal seasoning and fresh ground pepper.
Here are the ingredients for the Bourbon Sauce.
I also got out the Brussel Sprouts and all the ingredients for them to cook in.
I cut them in half and drizzled them with EVOO w/ Basil and then fresh ground sea salt and fresh ground pepper.
I washed up the potatoes and nuked them some before putting them on the kamado.
For the Baked potatoes I went down and got some Chives from my garden.
Now I start preparing the sauce for the Brussels sprouts. Fry up some bacon until crisp. Dice or crumble this and reserve to add later.
Next take a ¼ red onion and 2 cloves of garlic and cook until soft. (I used the pre-minced garlic so I used 2 tsp.)
Next add the Chardonnay (any red wine will do) and let it simmer for 3 minutes.
Now add the sprouts trying to face them down in the sauce.
Add the bacon, flip every couple of minutes and cook until somewhat soft.
And now for the main course, Ribeye with Bourbon sauce. Place in kamado (at 250) on indirect side until it reaches an IT of 110.
While that’s cooking make up the Bourbon sauce. Melt ½ stick of butter and then add ½ a finely diced onion and a 1 tsp. of garlic and let caramelize.
Now add 2 tbsp. of Worcestershire sauce, ¼ cup of Bourbon, 1/2 tsp. of mustard powder and a dash of Sriracha and let this reduce to half.
Once the steak gets to 110 remove and loosely wrap in foil. Open up the vents and let the kamado come up to searing temps. (I was at a dome temp of 650 so the temp at the grill was around 750)
Sear them for 2 to 3 minutes per side. (Forgot to get pics :twitch
Here it is plated with a Sierra Nevada Ruthless Rye IPA
Then I sliced it.
Fork shot!
And re-plated it.
Oh man was this good! :becky:
