Why Texas is better than Oregon. (And the gun laws. Calm down roadrunner lol)
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FireInTheWire
Caprock Crusader
Is the one on the left a ribeye also? Or delmonico?
What was your prep/seasonings?
What was your prep/seasonings?
FireInTheWire
Caprock Crusader
Grilling is very rewarding. I find great pleasure in it. My wife and I laugh a lot thinking back to the days when I started. Cooked some bad food in the beginning. lol
Costco ribeye. Chest freezer is full of ribeye, sausage, meatballs, ground beef. Grilled some thick hamburgers Saturday. Worked some all season and garlic powder into the beef and they came out nice. Tillamook cheese for the finish. The ribeyes I just started them on low heat, get some seasoning on both sides, then mix olive oil in the bbq sauce and apply. The olive oil can make a sauce a bit sweeter, to me anyway, and really helps keep the meat moist. I noticed this way if you get closer to medium for some people, it doesn’t dry the steak out.
FireInTheWire
Caprock Crusader
Not sure if you have seen this already..... but it's legit.
You need some wood to supplement your Texas grilling experience. Mesquite, pecan, hickory, oak, various fruit woods, dump charcoal are pretty much all excepted. Salmon on cedar might insult more then a few folks.
FireInTheWire
Caprock Crusader
Back when I had my Weber... i'd throw a small pan of wood chips under the grate. Just for that hint of smoke....
Ever seen a smoker pan for your indoor oven?
FireInTheWire
Caprock Crusader
I sure haven't.... it don't smoke your house up?
No worse then shooting your suppressed .22 indoors.
How often is this done at your place?
When I put together my CMMG dedicated .22 upper. A buddy came over to help & he brought this 12X12" cube of treated lumber for function testing.
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VaqueroMoving stuff to the gas prices thread.....
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