- Joined
- Jul 18, 2017
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- Location
- The Great State of Confusion
The Cowboy - a 1.9lb ‘cowboy’ cut rib-eye.
The Indian - a 2.2 lb ‘tomahawk’ cut rib-eye.
Both got a little bit of coarse salt then some Q-Salt before going on a ride on the Santa Maria grill over red hot coals of oak and almond. Both were cooked to medium rare-ish in about 45 minutes. Started low over the coals and moved higher as needed.
Also cooked acorn squash and baked potatoes in the firebox near the embers and sizzled some carrots on a cast iron griddle above them.
The cowboy was served with a bacon, blue cheese, garlic confit butter.
The tomahawk was served with chimichurri.
Both were excellent, the cowboy cut just slightly more tender, maybe...
Baked potato got some of the bacon butter, sour cream and chives. Garlic and and herb feta cheese was crumbled over the squash and carrots. I crumble it right on to and over the carrots on the hot griddle to get a few fried cheese crispies.
Thanks for looking!
The Indian - a 2.2 lb ‘tomahawk’ cut rib-eye.
Both got a little bit of coarse salt then some Q-Salt before going on a ride on the Santa Maria grill over red hot coals of oak and almond. Both were cooked to medium rare-ish in about 45 minutes. Started low over the coals and moved higher as needed.
Also cooked acorn squash and baked potatoes in the firebox near the embers and sizzled some carrots on a cast iron griddle above them.
The cowboy was served with a bacon, blue cheese, garlic confit butter.
The tomahawk was served with chimichurri.
Both were excellent, the cowboy cut just slightly more tender, maybe...
Baked potato got some of the bacon butter, sour cream and chives. Garlic and and herb feta cheese was crumbled over the squash and carrots. I crumble it right on to and over the carrots on the hot griddle to get a few fried cheese crispies.
Thanks for looking!
