Steaks tonight. Gonna try smoking, then reverse-searing. 225 in the smoker for around an hour, then reverse-sear on the kamado grill. Looking for that perfect medium-rare. (I've never eaten a 2" ribeye. Tonight's the night.)
The reverse sear is the only way I cook steak anymore ... so easy to do and gives you the most consistent cook.
A tomahawk rib eye? Nicely marbled. I love to burn the fat until it's black. My God, that tastes great. Be sure to salt it with Kosher salt half an hour before cooking. Charred medium rare, makes my mouth water. Fry up some mushrooms to go with that. My wife traditionally serves a baked potato, with unsalted butter, sour cream and chives and grilled asparagus. She loves the asparagus stalks and I make the sacrifice and eat the tips.
Lanny, these were a-mazing!! Medium-rare. Yes, along with a baked tater with butter, sour cream, and grated Tillamook cheddar. A salad, and asparagus.
Fruit trees all have baby fruit. Apples, plums, peacher, cherries, figs, grapes. Artichokes hitting peak.
Great idea, the salad, if you have enough appetite which I no longer have. If I do have one make mine either olive oil and balsamic or olive oil and red wine vinegar. Don't like cheese on my potato or on my salad.
My wife and I both agree, Sir! She told me last night it was the best filet she's ever had! I gotta admit, that Morton's marinade was a big hit, as well! It took extra time/effort to go from the pellet smoker to the grill for the sear, but it was WAY worth it!
I use to have an artichoke plant in my back yard which I loved because I love deep fried artichoke hearts and boiled whole artichokes where I start eating the leaf attach points by dipping them in mayonnaise. My dear sweet mother-in-law lived with us during those years. Every time the artichoke would get full grown she would chop it down because for some reason we could not get it through her head that it wasn't a weed.
Back in the sixties I had some migrant farm worker friends that would go down to Swift and Cook the cows head for special occasions. It would be like this: 5:33 Cow Head Barbacoa YouTube · foodtease Oct 15, 2009
No thanks. I don't heat no stinkin' cow's head. I don't even eat fish heads except for dried smelt and then I eat the whole thing, guts and all.
