DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondido, CA
Here's my entry into the “Let’s See Your Best Grillshots!” Throwdown going on here : http://www.bbq-brethren.com/forum/showthread.php?t=231623
It was a hot one today in Low Cal with the temperature reaching 104 in the shade on my patio. Not my favorite weather to be grilling but I had thawed out this beautiful 2.5” ribeye I had in my freezer so I just had to cook it.
Rubbed it down with some Primo Chicago Stockyard rub
and wrapped it up for a rest.
While it was resting I prepped my Corn and asparagus.
Once my kamado was up to 225 I put on the ribeye
As I waited for it to reach an IT of 113 degrees I added the corn and asparagus.
After 4 minutes I took the asparagus out and placed it on for some direct grilling.
After approximately 6 minutes and a flip or 2 they were done.
I took them off and placed them back into the foil and took them inside. By this time the ribeye was at the 113 that I wanted.
I took it off and loosely covered with foil.
I opened up the vents for searing.
Once it was up to 650 I put the steak back on.
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After 3 minutes I flipped it and heard the sizzle. Love this shot.
After another 3 minutes I took it off and covered it again and took it inside for a 10 minute rest. Here it is after the rest.
and now sliced up.
Here is everything plated up with a Sierra Nevada Torpedo Extra IPA.
Yum!
Thanks for looking.
It was a hot one today in Low Cal with the temperature reaching 104 in the shade on my patio. Not my favorite weather to be grilling but I had thawed out this beautiful 2.5” ribeye I had in my freezer so I just had to cook it.
Rubbed it down with some Primo Chicago Stockyard rub
and wrapped it up for a rest.
While it was resting I prepped my Corn and asparagus.
Once my kamado was up to 225 I put on the ribeye
As I waited for it to reach an IT of 113 degrees I added the corn and asparagus.
After 4 minutes I took the asparagus out and placed it on for some direct grilling.
After approximately 6 minutes and a flip or 2 they were done.
I took them off and placed them back into the foil and took them inside. By this time the ribeye was at the 113 that I wanted.
I took it off and loosely covered with foil.
I opened up the vents for searing.
Once it was up to 650 I put the steak back on.
[FONT="]
[/FONT]After 3 minutes I flipped it and heard the sizzle. Love this shot.
After another 3 minutes I took it off and covered it again and took it inside for a 10 minute rest. Here it is after the rest.
and now sliced up.
Here is everything plated up with a Sierra Nevada Torpedo Extra IPA.
Yum!
Thanks for looking.
