Ribeyes & Okra

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Don Cash

Senior Cook
Joined
Nov 11, 2010
Messages
263
Location
Richmond, Virginia
Before.

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During.

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After.

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Plated.

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Thanks!
 
As always great stuff Don. Do you use that "pig tail" flipper? I got one as a gift a while back, it's going to the garage sale box.
Cool basket. Where did you find that. Looks mighty handy with the lid and all.
 
Looks "grate", Don! Did the okra lose it's "slime"? I don't like to put okra in my gumbo cause I don't know how to cook it right and it is just too slimy. If the slime(or thickening "juice") would leave and have a nice chared/smoke taste to the okra, I think it would be great in a gumbo. What is your thoughts?
 
Pigs On The Wing BBQ said:
Do you use that "pig tail" flipper?
If I don't need tongs for other things I'm cooking I'll use it. It rarely gets used but not because I don't like it. We usually cook multiple things at once on the grill, at least one of which needs tongs, so I use the tongs for everything.
 
BigAL said:
Did the okra lose it's "slime"? I don't like to put okra in my gumbo cause I don't know how to cook it right and it is just too slimy. If the slime(or thickening "juice") would leave and have a nice chared/smoke taste to the okra, I think it would be great in a gumbo. What is your thoughts?
It's still there. Some of it cooks out this way but not all of it. The slime doesn't bother us. I cooked these high neat for a short time. Maybe go indirect, slower and lower for a while and then direct, high heat (kind of a reverse sear) for a short time. You could throw a little smoke on it during the indirect phase.

Only one way to find out...
 
Don,,
I seen your grill basket, I have been looking at getting that brand. Can you give me a review on its preformance.
 
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