Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
Almost feels funny to me posting about a regular cook and nothing cured, stuffed, or fermented. LOL
Anyhow, I went down to the farmer's market on Saturday as my friend there had a few things for me. He lets me hop up in the back of his freezer truck and look around. It is a blessing and a curse. I love doing it, but it always ups my $$ output. :-D
So.....these were not on my planned pick up, but when I saw them I knew I had to have them. Bone in ribeye, each one a little over 1 1/2 pounds.
Hit them with kosher salt and had them hang out in the fridge for a few hours.
Indirect at roughly 250 until the IT hit 110 then direct to get a little color on them. Grilled some asparagus while that was happening.
I had some marrow butter doing nothing in the fridge so hit them both a bit of that and off the heat.
Got busy eating and damn near forgot a cut pic.
Simple, easy, and damn good.
Anyhow, I went down to the farmer's market on Saturday as my friend there had a few things for me. He lets me hop up in the back of his freezer truck and look around. It is a blessing and a curse. I love doing it, but it always ups my $$ output. :-D
So.....these were not on my planned pick up, but when I saw them I knew I had to have them. Bone in ribeye, each one a little over 1 1/2 pounds.
Hit them with kosher salt and had them hang out in the fridge for a few hours.
Indirect at roughly 250 until the IT hit 110 then direct to get a little color on them. Grilled some asparagus while that was happening.
I had some marrow butter doing nothing in the fridge so hit them both a bit of that and off the heat.
Got busy eating and damn near forgot a cut pic.
Simple, easy, and damn good.
