I’ll be grilling some ribeyes this afternoon any of you guys have any suggestions? I’ll be using briquetts in Webber kettle grill. I have a flat iron I think I’ll use to keep the flare up down. I’m sure I can get it done but wondering what some of you pro’s would do. Thanks
I’d put the briquettes on one side and the steaks on the other side... throw some small pieces of wood on top of the briquettes (what kinda of wood do you have, any fruit or pecan)
Reverse sear it is. I have added the butter before when the wifey wasn’t looking she mentioned how the steak was excellent if she only knew... Thanks for the tips.
Fruit wood is my go to for most meats that arent roasts. For us, the stronger smoke is better suited to a bigger hunk of beef that can absorb and spread it around without becoming overbearing All tastes are different though so whatever tastes best for you
Doubt you would ruin it, maybe try jut a bit of wood chips. Then again, there are many times I dont add wood to a good steak as I like the taste of the steak to shine through. Just a little salt and pepper to go along with the lump charcoal
Looks like it’s going to be a great dinner! What kind of sides we talking about here? I’m doing a seafood feast tonight. I’ll post some pics even though none of it will be grilled or smoked.
Warner how we’re the steaks? Here’s my dinner. Mushroom parm risotto, pan seared U-20 diver scallops and gulf shrimp.
I've posted before in here about royal oak lump.here is today's score,1 bag RO lump and I have rocks, meteorites ,brick,maybe concrete,alien bones and a piece of metal that looks like a cage nut or clip.i kinda like buying this stuff now just to see what's in it.....
