Home Forums Hunting & Shooting Food, Cooking, and Game Preparation School me please. Ribeye, Weber Kettle.

Throw on some garlic mash and substitute for Single Barrel Jack....and you just built my last supper.

Fire as hot as possible.
Little oil rubbed on the meat to help it crust.
Damn near burn it, flip.
Damn near burn it.
Eat.

Seasoning to suit.

I like a cap on, rib steak, why grind the cap?

You’re supposed to wear a cowboy hat not a cap.

That’s about how I do it. No oil though

With a charcoal grill that is built to hold heat and control air flow, You can cook a thick steak over the coals without burning the meat black. I do it all the time with 2" Prime Ribeyes on a PK Grill You just have to learn how to set the vents so the charcoal stays hot but doesn't have enough air to support flame. I had a Weber Kettle first. it does some things pretty well. A PK is an upgrade.

Pork Butts $.99 lb.

9.5 hrs. Later

2” Costco ribeyes, after a rub/marinade, move the charcoal when burning well to one side, cook most of the way on the “cold” side, searing for a minute or two over the hot side.

At 435-450*, takes 20-25 minutes. The thermometer in the lid of the Weber is very useful.