Ribeye at lake for throw down[emoji4]

Alright brethren, here goes my first post for a throw down

Headed down to the lake for about a week as we are having a deck built (yes, I’m THAT guy that has NO woodworking skills whatsoever). Wife and kids (and the dog even!?!?!?) stayed home until tomorrow night after football practice, so I figured I had just got a side of Costco ribeye’s and cut them up, I just as well partake in the TD. Here we go!

Side from Costco



Decided to chunk them at about 2 1/2” thick...got 8 of them so about 40oz each?? Also had a chef’s and dog snack for lunch







At the lake here is the aforementioned deck in progress



I snuck the performer up there to cook on this evening









And finally some cooking action..about 32 ounces of goodness I’d guess..I got 8 of them out of 19.77lbs pre trim?



Thought about Santa Maria or carne crosta but decided on old fashioned garlic, s&p...



After about 40 minutes indirect with the slow n sear...used 2 chunks of cherry wood and royal oak lump



Some bacon wrapped baby scallops in the interim



Pulled at about 110 and rested and cranked up the heat







Plated with portabellas in wine and butter and French onion soup reduction



First slice...no lie, this is one of the best prime rib pieces I’ve had any time, anywhere. It was fantastic...about 130 IT after resting





Obligatory cab with dinner. Pretty decent...I’m a napa oaky kind of guy and this one was pretty good



Thanks for looking and have a great week!


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wazzou said:

That's an awesome butcher job and a great looking cook.
Question...?
You rested them and then seared them after a rest if I interpreted that correctly, right?

I'd consider giving that tree a little wider berth for future growth.

Click to expand...

Yes, cooked indirect until about 110 IT, pulled off and tested maybe 10 minutes until the cooker was blazing hot then seared for maybe 60-70 seconds per side


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Thanks all! Been a long day putting deck furniture together, a plastic shed for some storage and the camp chef FTG 600 (I have one at home and love it and you can’t be at the lake without smash burgers and bacon and sausage in the am etc. Deck is about finished. Need to do a few more posts for a rope railing and I’ll cap the posts with these little solar lights. I just threw this stuff up there tonight...need to figure out my setup...the wife can help with that









Vortex wings on




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Vortex wings are certainly my favorite way to cook them. However I’m not a big fan of the wing dust from Kosmos. I went way overboard on it and it seems grainy...I thought the heat from the wings would “melt” the seasoning into the skin? Maybe I’m doing it wrong






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