- Jan 19, 2024
- 72
- 192
So, these were cherrywood smoked,then broiled. Why,because I could I guess. The small ribeye was almost over cooked, while the t-bone wannabe was almost under. A test sear on the new outdoor broiler.
Plenty juicy on the Ribeye, I liked it. Kept the seasoning lite. Still too heavy of a crust.
90 sec per side on the ribeye,30 on the t-bone,after seeing what the new broiler can do. Good data either way,and loads of flavor. The juice is there,he'll yeah. New tool finished the wedges too.
Plenty juicy on the Ribeye, I liked it. Kept the seasoning lite. Still too heavy of a crust.
90 sec per side on the ribeye,30 on the t-bone,after seeing what the new broiler can do. Good data either way,and loads of flavor. The juice is there,he'll yeah. New tool finished the wedges too.
