Mrs. 4ever3 and one kid are in Texas delivering a pair of dawgs to their new adopters, and the other kid is working late. That leaves me and the dawgs to fend for ourselves… Not a problem!
Seeing the recent taco threads started me thinking about the Ribeye in the fridge and I came up with a plan!
18 oz Ribeye, coarse Redmonds and Black Ops on the counter for an hour and a half or so.
Then direct over blazing hot coals. Start flipping until it gets a nice crust then indirect heat. (shoulda taken more pics)
Now here’s the first twist. After removing from the direct heat I gave it a dose of homemade taco seasoning and let it ride til an internal of 110°/112° and onto the plate.
After plated, added a dollop of guacamole and a squeeze of a couple limes.
Center of the eye shot
Not even gonna lie, it was off the charts. I have no doubts that I’m not blazing any sort of culinary trail, but I’ve never heard of it before and the flavor combos are NUTS!!!
As always, thanks for looking!
Seeing the recent taco threads started me thinking about the Ribeye in the fridge and I came up with a plan!
18 oz Ribeye, coarse Redmonds and Black Ops on the counter for an hour and a half or so.
Then direct over blazing hot coals. Start flipping until it gets a nice crust then indirect heat. (shoulda taken more pics)
Now here’s the first twist. After removing from the direct heat I gave it a dose of homemade taco seasoning and let it ride til an internal of 110°/112° and onto the plate.
After plated, added a dollop of guacamole and a squeeze of a couple limes.
Center of the eye shot
Not even gonna lie, it was off the charts. I have no doubts that I’m not blazing any sort of culinary trail, but I’ve never heard of it before and the flavor combos are NUTS!!!
As always, thanks for looking!
