- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
Okay... three, two, one... Blast Off. Here is my cooks tread for the ribeye throwdown. There is a lot at stake here :mrgreen: (pun intended), because being judged on a single photograph can be very hard given all of the possibilities. But for this particular throwdown the steaks (pun intended) are higher because we're being judged on three specific photographs. Yikes, this is hard for the cooks.... and will be hard to judge. I headed south for my inspiration, like to Brazil and decided on a Churrasco or Rodízio style of raised direct grilling over live fire.
First, here's how I approached this challenge. I started with a pair of boneless ribeyes and this first shot will be my photo entry #1, meat in raw form.
Next, I trimmed and cubed both steaks, isolating the meat from the lip and the eye.
Thirdly, I dry rubbed the cubes from the eyes with a local prime rib seasoning, roasted garlic powder and black pepper. And I made a wet rub with Greek olive oil, sherry, Wooster, seasoned salt, rosemary and thyme, and used this for the cubes from the lip.
For cooking I threaded all the lip cubes onto one skewer, and the cubes from the eyes onto two other skewers. The eye skewers got a 2 minute head start on my Egg, then the skewer with the lip cubes joined the party. This shot will be photo entry #2, pit shot.
Lastly, the meat was returned to the cutting board for the photo entry #3, fully cooked shot.
First, here's how I approached this challenge. I started with a pair of boneless ribeyes and this first shot will be my photo entry #1, meat in raw form.
Next, I trimmed and cubed both steaks, isolating the meat from the lip and the eye.
Thirdly, I dry rubbed the cubes from the eyes with a local prime rib seasoning, roasted garlic powder and black pepper. And I made a wet rub with Greek olive oil, sherry, Wooster, seasoned salt, rosemary and thyme, and used this for the cubes from the lip.
For cooking I threaded all the lip cubes onto one skewer, and the cubes from the eyes onto two other skewers. The eye skewers got a 2 minute head start on my Egg, then the skewer with the lip cubes joined the party. This shot will be photo entry #2, pit shot.
Lastly, the meat was returned to the cutting board for the photo entry #3, fully cooked shot.
