Sako(ssv3) dropped by on Saturday to bring me my long awaited Santa Maria grill. I got it for a great price, PLUS, the bottom of the firebox is lined with firebrick, AND, it came with a custom made metal firebox cover to extinguish the coals. What could be better than that? After we unloaded it and got it situated, I had to pay it forward, so I took him out to lunch at one of my favorite taco places and we dined on delicious tacos al pastor, but that's a story for another day.
Yesterday, I went rumaging through the chest freezer and found some ribeye cap, which I thought would be great to cook over oak on the Santa Maria grill. Here's the marinade recipe I used:
http://www.bbq-brethren.com/forum/showthread.php?t=132558
After the ribeye cap thawed:
Cut up:
The missus whipped up the savory marinade:
In went the meat:
Then the meat got thoroughly coated in the savory goodness:
After that, I covered the bowl with plastic wrap so the meat could marinate fully.
A few hours later, I fired up the Santa Maria. I dumped a full Weber chimney of fully lit KB into the firebox, then added a couple of oak logs:
About an hour later, this is how it looked:
Time to get cooking!
After lowering the cooking grate, I put the kabobs on:
The lighting was poor, so didn't take any more cook pics, but here's how they looked after I brought them in and plated them:
They were mighty tasty, though I still prefer this marinade on chicken vs beef. Thanks again to Sako for helping me add another cooker to the mix, one I will be using often!
Yesterday, I went rumaging through the chest freezer and found some ribeye cap, which I thought would be great to cook over oak on the Santa Maria grill. Here's the marinade recipe I used:
http://www.bbq-brethren.com/forum/showthread.php?t=132558
After the ribeye cap thawed:
Cut up:
The missus whipped up the savory marinade:
In went the meat:
Then the meat got thoroughly coated in the savory goodness:
After that, I covered the bowl with plastic wrap so the meat could marinate fully.
A few hours later, I fired up the Santa Maria. I dumped a full Weber chimney of fully lit KB into the firebox, then added a couple of oak logs:
About an hour later, this is how it looked:
Time to get cooking!
After lowering the cooking grate, I put the kabobs on:
The lighting was poor, so didn't take any more cook pics, but here's how they looked after I brought them in and plated them:
They were mighty tasty, though I still prefer this marinade on chicken vs beef. Thanks again to Sako for helping me add another cooker to the mix, one I will be using often!
