SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Grilling Beef › bleu cheese ribeyes, loaded baked and roasted brocoli QVIEW
New Posts  All Forums:Forum Nav:

bleu cheese ribeyes, loaded baked and roasted brocoli QVIEW - Page 2

post #21 of 30

WOW........you gotta be kidding Steve!

Bleu cheese on a ribeye?

Awesome idea, thanks for sharing. I gotta try that  439.gif

post #22 of 30

I add the cheese when I pull the steaks to rest, so it can melt. I've found camembert is very good, too. If you only have a little cheese, mix it with some softened butter (and some herbs/spice if you like). Put the butter on plastic wrap and roll it up into a log and chill while the steak cooks.  Then, when you pull the steak, just put a nice slice of the butter on. It's a real old school trick, but a good one!

post #23 of 30
Thread Starter 

Thanks Al, other than filet its definitely my favorite cut!

 

Quote:
Originally Posted by SmokinAl View Post

Great looking meal Steve. Love those ribeye's!    thumb1%20copy.gif



 Thanks man, at least someone thinks I'm funny.

 

Quote:
Originally Posted by BIG TWIG View Post

"super prudish olive oil" hahahahaha ROTF.gif     Grub looks great, I love ribeyes! Funny, I had the same broccoli last night but we use olive oil, garlic, s&p, red pepper flakes, and Parmesan cheese. Never tried it with lemon, I will have to next time. That is one of the wife's favorite side dishes next to green bean fries (not fried) with a lemon garlic aioli dipping sauce. Nice cross hatch too.



 
Thanks Bear! I'll be a papa bear soon and need my strength from a full plate.

Quote:
Originally Posted by Bearcarver View Post

All looks Great Steve !!!

 

Gotta love that plate full !!

 

 

Bear



 

post #24 of 30
Thread Starter 


Thanks Chef! I love it too, don't see how anyone couldn't.

Quote:
Originally Posted by Chef Willie View Post

looks yum...great looking steaks...and I love blue cheese, GF hates it...oh, well, to each their own.



 That sounds awsome man, I love pears!
 

Quote:
Originally Posted by JIRodriguez View Post

Nice job, that is a great looking meal! I do a similar thing with blue cheese, but I also like to take some slices of pear brush them with oil, grill them, and serve them on top with the blue cheese. The mix of sweet from the pear and savory from the blue cheese go awesome with red meat..... mmmmmm.



 Terry I always go with sharp cheedar, sour cream and bacon

 

Quote:
Originally Posted by realtorterry View Post

Man that looks good! Love the blu cheese too! What all did you put in the tatoes



How about extremely virtuous olive oil? I think I'm funny!

 

Quote:
Originally Posted by Scarbelly View Post

Great looking meal my friend. Love ya like a brother but dont give up the day job for comedy roflmao.gif

Give Amelia a hug.



 

Thanks Todd, I have idea envy because of your AMAZN. Love your product!
 

Quote:
Originally Posted by TJohnson View Post

I have Meat Envy!

 

TJ



 It makes a regular ole steak a litlle more exciting. Bleu and beef just work together. I wanna see you do some of your smoked steaks with bleu! Thanks my friend.

 

Quote:
Originally Posted by raptor700 View Post

WOW........you gotta be kidding Steve!

Bleu cheese on a ribeye?

Awesome idea, thanks for sharing. I gotta try that  439.gif



 

post #25 of 30
Thread Starter 

I saw Steven Raiclen do that with a habenero butter on primal grill, I've been meaning to try it. Thanks for the reminder.

 

Quote:
Originally Posted by TheBarbeQueen View Post

I add the cheese when I pull the steaks to rest, so it can melt. I've found camembert is very good, too. If you only have a little cheese, mix it with some softened butter (and some herbs/spice if you like). Put the butter on plastic wrap and roll it up into a log and chill while the steak cooks.  Then, when you pull the steak, just put a nice slice of the butter on. It's a real old school trick, but a good one!



 

post #26 of 30

post #27 of 30
Thread Starter 

HAHA thanks Joe and Ace. Bumble bee tuna

post #28 of 30

It looks yummy

post #29 of 30
Thread Starter 

Thank you sir!

 

Quote:
Originally Posted by africanmeat View Post

It looks yummy



 

post #30 of 30
Quote:
Originally Posted by TheBarbeQueen View Post

I add the cheese when I pull the steaks to rest, so it can melt. I've found camembert is very good, too. If you only have a little cheese, mix it with some softened butter (and some herbs/spice if you like). Put the butter on plastic wrap and roll it up into a log and chill while the steak cooks.  Then, when you pull the steak, just put a nice slice of the butter on. It's a real old school trick, but a good one!



This is why I am trying to get you to teach 4H kids. You know what you are doing in the kitchen.  Compound Butter is awesome

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Grilling Beef › bleu cheese ribeyes, loaded baked and roasted brocoli QVIEW