The wife sent me to the store last week to get a few things, and I ended up taking a detour to the meat department to see if they had anything interesting (because thats what we do). Ribeye was on sale for $6.99/lb, but I didn't plan on getting any because they weren't really the best cuts. But buried way in the back was this thick 2lb beauty that I had to have. Didn't really have any plans for it, but I remembered a french onion burger that I did over the winter that knocked my socks off. I kind of remember that burger might have been inspired by a similar cook to this that Sowsage posted a while back, so thanks for the indirect inspiration for this one!
A light dusting of SPOG and waiting for the grill to be ready.
Still a beginner on the kettle, but I love smoking on this thing! It went for about an hour and a half between 270 and 290 until it hit 132IT. I used the hickory briquettes from Expert Grill. Not sure how it compares to regular charcoal with wood chunks, but its one less thing to think about while I'm still learning.
Resting before getting sent to the fridge for the night.
Came out exactly where I wanted it. Needed to keep it on the rare side, since Its going to be sliced and reheated in a skillet.
I cut up some onions and made a sort of french onion soup. I've never looked into how to make it, but it sure does taste like it! Thick cut yellow onions cooked in butter on low until they became translucent, and then I added a clove of minced garlic, a generous sprinkle of thyme, and a few shakes of worcestershire. And then I added some water and a bit of beef bouillon and let it go until the liquid mostly evaporated.
The steak got sliced about a quarter inch thick and got reheated in its own fat as it melted.
Topped the steak with the onions and some provolone to melt.
For a condiment, I mixed mayo with worcestershire, horseradish, and a small glove of garlic.
Served with grill zucchini and red onions, which were sprinkled with thyme, oregano, and parsley. And also my first attempt at polenta fries. The dipping sauce for the fries was the same horseradish mayo with a bit of honey mustard mixed in.
I was informed by the wife that I will be making this meal again.
A light dusting of SPOG and waiting for the grill to be ready.
Still a beginner on the kettle, but I love smoking on this thing! It went for about an hour and a half between 270 and 290 until it hit 132IT. I used the hickory briquettes from Expert Grill. Not sure how it compares to regular charcoal with wood chunks, but its one less thing to think about while I'm still learning.
Resting before getting sent to the fridge for the night.
Came out exactly where I wanted it. Needed to keep it on the rare side, since Its going to be sliced and reheated in a skillet.
I cut up some onions and made a sort of french onion soup. I've never looked into how to make it, but it sure does taste like it! Thick cut yellow onions cooked in butter on low until they became translucent, and then I added a clove of minced garlic, a generous sprinkle of thyme, and a few shakes of worcestershire. And then I added some water and a bit of beef bouillon and let it go until the liquid mostly evaporated.
The steak got sliced about a quarter inch thick and got reheated in its own fat as it melted.
Topped the steak with the onions and some provolone to melt.
For a condiment, I mixed mayo with worcestershire, horseradish, and a small glove of garlic.
Served with grill zucchini and red onions, which were sprinkled with thyme, oregano, and parsley. And also my first attempt at polenta fries. The dipping sauce for the fries was the same horseradish mayo with a bit of honey mustard mixed in.
I was informed by the wife that I will be making this meal again.
