I went freezer diving and found this bone in 2-1/2” Rib Eye. Perfect candidate for a flame kissed hunk of meat.
View attachment 164311
I burnt a fire for several hours to get a good bed of coal then put a blend of Maple and Alder to get ready and cook
View attachment 164312
Added the grate and some more wood
View attachment 164313
Seasoning for the Rib Eye was Q-Salt that set for a while and then a good coating of Carme Crosta
View attachment 164314
The cooking grate is getting good and hot
View attachment 164315
The cooker is hot and ready. Plenty of heat for the Carne Crosta
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The meat is on!
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Cookin along
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Time for a turn
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There was flame kissing for sure
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A few more kisses
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Another turn – There were several
View attachment 164322
This baby is done
View attachment 164323
And covered for the mandatory rest
View attachment 164324
Finished and ready to cut
View attachment 164325
Let’s Eat!
View attachment 164326
The high heat and flames did a great job setting the Carne Crosta
It had a great bark yet still a rare steak as we like it.
One of my favorite ways to cook a good Big Ole Steak!
Thanks for Lookin
SD
View attachment 164311
I burnt a fire for several hours to get a good bed of coal then put a blend of Maple and Alder to get ready and cook
View attachment 164312
Added the grate and some more wood
View attachment 164313
Seasoning for the Rib Eye was Q-Salt that set for a while and then a good coating of Carme Crosta
View attachment 164314
The cooking grate is getting good and hot
View attachment 164315
The cooker is hot and ready. Plenty of heat for the Carne Crosta
View attachment 164316
The meat is on!
View attachment 164317
Cookin along
View attachment 164318
Time for a turn
View attachment 164319
There was flame kissing for sure
View attachment 164320
A few more kisses
View attachment 164321
Another turn – There were several
View attachment 164322
This baby is done
View attachment 164323
And covered for the mandatory rest
View attachment 164324
Finished and ready to cut
View attachment 164325
Let’s Eat!
View attachment 164326
The high heat and flames did a great job setting the Carne Crosta
It had a great bark yet still a rare steak as we like it.
One of my favorite ways to cook a good Big Ole Steak!
Thanks for Lookin
SD
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