Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Sunday Night.....

After a long weekend, was a little hungry......had a coupla ribeyes in the fridge.....added salt, pepper, a little different seasoning that I had in the pantry, and basted the steaks with a little creole butter injection.....sliced some onions and shrooms in one pan...lotta butter, salt and pepper....Sliced some zucchini and yellow squash...lotta butter, salt and pepper in another pan.....


little while later...added the steaks....


Rare ribeyes, squash, zucchini. shrooms, and onions......


close-up....


bedtime.......



Boy!!!!! I slept like a log!!!!!!



George

BGE?

The ateak looks good but their outta be a law against lite beer!
Is that the end of a load of charcoal or do you always burn with that little in your pit?

Yep...BGE...
I only cook for 2. So I only use a little bit!!!!!!!


George

That's it!!!!!!

I'm going to get a rib roast right NOW and cut off at least a 3 inch slab.

Honey get the cooker going!!!!

Looks good but awfully greasy !

I'd want a bit more color on the outside of those steaks. Not cooked inside more though, but medium rare with a nice dark brown outside.

hell, everyone knows that the flavor is in the dang grease!

MM I have a rub that along with a sear would add exactly what you're looking for. Want me to send you some?

I tend to go less charred because of the heartburn from a baseball steak. But that's just me..

No, but thanks for the offer. All I put on steaks is coarse salt and cracked black pepper.

By baseball steak do you mean leather on the outside?

Never mind, I looked it up. I don't leave them raw in the middle, just not cooked very much.

I'd eat everything on my plate to be sure, even with all the grase. But, better be warned, I'd want a crapper close !

sure---

TOP IT!!!!!!!!



George

Mine was great---I even added a small filet.