To heck with practice! Ribeye!

[ronbeaux50]

Enough practice!!!!


It is ribeye time! With some blue cheese onion and tators mix, black beans, and a roasted jalapeno.

Used the up high down low method

Roasted the tator/onion/blue cheese at 400 for 45 minutes

All plated up ready to hammer.

 

[swampsauce]

"Used the up high down low method "

Is that anything like what Finney and Captn. Morgan invented?

Them taters sound great.

 

[ronbeaux50]

You started it.

Next to this method I like the flip a bunch of times method. Fact is, the flip a bunch of times method is the very best for retaining moisture. Only problem is, you have to flip like 72 times and that just plain sucks.

So yes. Cook them up high indirect till they reach 105 or so, then drop them down to the coals and sear the shitt out of them for few minutes until they are like you like them.

Go Finney and Cappy!

 

[007bond-jb]

Lookin good RB... What kinda practice?

 

[DaveG]

So why isn't it called the up low down high method?

 

[DaveG]

Because it starts up high and ends down low. Wake up.

 

[Toby Keil]

That's a good lookin meal RB!

 

[BayouChilehead]

Mmmm.....mighty tasty lookin!!

 

[john a]

Looks mighty fine

 

[surfinsapo]

Nice steak and sides.

 

[Tannehill Kid]

I could hammer on that.