ribeye

On Friday, CINCHOUSE had a flat tire and asked me to handle dinner while she dealt with that, grabbed the munchkin from school, etc. Sure! Chicken Tikka Masala w/ onion & cucumber raita, vegetable samosas, garlic naan, and chutneys. Banana Samosas for dessert. After work on Saturday, I...

Well, our marriage is now old enough to imbibe on its own... CINCHOUSE and I decided to re-up for another year. :crazy: :becky: I started the evening by firing up some more of that El Diablo lump charcoal from Costco. Big fan! Picked up another 40lb bag for $13. This stuff is excellent...

Happy Sunday, Pharkers and Pharkettes! Yesterday's overtime work lead to storms approaching as I wanted to light the grill for dinner. I waited out the first squall line and broke out the Oakridge 50/50 mix of Carne Crosta w/ Santa Maria. As I considered the ribeye timeline, I got the...

My usual stuffed mushrooms first made an appearance as we worked on the rest of the meal. The lobsters have to swim a long way to get to Eastern New Mexico, so I picked up a couple of tails from some that were living in the Bahamas. A big ribeye with a 50/50 blend of Carne Crosta and Santa...

Someone had mentioned “Carne Crosta” in another thread and I hadn’t heard of it so I looked it up. Not only did I find a lot of positive feedback, but I also learned that it came from Oakridge BBQ, which I’m very familiar with. I decided to run a test. I souse vide a prime ribeye to 125F...

Last night was a hoot. Our Purple Witch was nearly more excited about handing out candy to the bigger kids than she was about collecting her own! This afternoon, I stopped by the Commissary and picked up a couple of ribeyes and a couple of russet potatoes. The potatoes got a good wash, a...

Happy Friday, Farkers! Just started some greatly needed time off a few hours ago, and I've got a busy weekend ahead. Thus, this is an ongoing/thread. Task #1 for the weekend: Al Pastor - Without a Rotisserie. I whipped up a batch of Moose's Marinade. Sliced up a bargain bin pork roast...

Happy Saturday, Pholks! (I missed Phu's normal Phriday post, as I was on the road) This week's worn me out six ways from Sunday, but I've tried to make up for it in the last 30 hours (and with more to come tomorrow). I drove over to Amarillo to hit a really great BBQ Supply store (Trade Round...

So one of my local markets had Rib Roasts on sale. I decided pick one up and cut some Ribeye Steaks off it. I unwrapped it and cut the twine holding on the bones and removed them. I cut 3 2” steaks and the end piece ended up at approximately 1.5”. (I chose the second one from the...

My favorite side for ribeye? More ribeye please. Enjoy pics of tonight's actual dinner after church. Why? Because I swung hard and knocked off my first SCA steak comp this weekend in St. Paul. It was great fun. But that means that I have parts of three different ribeye cooks and practice...

To celebrate my new patio cabinets we invited some friends over so I thawed out a 2 1/2" ribeye steak I had in the freezer. I unwrapped it and seasoned with Primo Chicago Stockyard steak seasoning. I wrapped it up and let it take a 6 hour get happy rest. I now prepped some...

I offer this up mainly as an unpaid advert for some incredibly fine Mexican Street Food. I cooked the corn with the husk on, over med/high heat (Vortex) for about 20 min. Then, I added the steaks, and went for about 7-12 minutes. Oh, and the steaks were seasoned with a combo of Oakridge Santa...

I defrosted a couple of Creekstone Farms Prime grade ribeyes. At 1" or less thick, they were thinner than I'd normally like to buy and thin enough that I decided to just cook them direct. Seasoned with the Rub Co's Santa Maria Style rub and a little Fleur De Sel. I couldn't decide between...

Birthday celebration last night. Went down to the butcher and got these hand cut beauties. Biggest filet I've ever seen on a Porterhouse. The thing almost looked perfectly proportionate. And thick too! 1.8 lbs. in total. Couldn't resist throwing a great looking ribeye into the order as well :)...

Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in...

https://youtu.be/IIErJnwviNc Crowd Cow Coullotte Steak Ingredients: Coullotte Steak Oil Salt Pepper Garlic Method: Very quick and easy. Get your grill good and hot just like you would for a ribeye or new york strip steak. Than just rub with oil to prevent sticking to the grill. Next rub all...

https://youtu.be/FTOhrnRDcAs If you would like to jump directly to the cook and skip the unboxing jump to 6:40. I ordered some beef online. First time ever but it looked really really good. Pound for pound this is actually a little cheaper for me to purchase 100% grass fed and grass...

https://youtu.be/Ljujl6XDI70 This was probably one of the best steaks I've ever had. Cooked using wood fire. Ingredients: Thick Ribeye Steak Bacon Salt Pepper Method: Get your smoker to the desired temp. I went with 250°F using all oak wood fire. Season the steak with salt and pepper...

So, I was honored to test SirPorkALot's new salt. My weapon of choice: The Rib Eye A nice 16 oz boneless beast: Sprinkled the X-Salt on it: Because the sear unit on my gasser is on the fritz, I use a comal for searing. Finishing it on the grill: Served up with a little mushroom...

https://youtu.be/Ljujl6XDI70 Damn near the best steak I've ever had.