Ribeyes Done Right!

First off, you have to have a very hot fire!  I like a hardwood fire because it adds exceptional flavor. If it was not for the added depth of flavor, I'd cook my steaks on a cast iron skillet all the time!

A fire suitable for cooking steaks should literally engulf the meat in fire the second it hits the grate. A couple or 3 minutes on each side and you will have a dark crust and a rare, tender, succulent steak!

Comments

Post a Comment

Popular posts from this blog

1991 Black Bean Recipe

Image
  Per 4 LBS Black Beans 6         links of Chappell Hill Sausage (beef & pork with garlic) sliced thin 2           large onions - chopped into small bits 1           T freshly ground organic Tellicherry black peppercorns 1/2        T red pepper flakes finely ground in a spice mill 1/4       C soy sauce 2           T finely chopped fresh garlic 1           large V-8 juice - per the amount of beans (for liquid) beef broth works very well too Soak and clean beans Cook sausage and onions until brown *This recipe is unique to the world    1994 Pasadenna Strawberry Festival Best Beans   1995 Porter BBQ Best Beans *If you. want me to walk you through this recipe just show up Friday morning at World Championship   BBQ in Houston * Chappell Hill Sausage - beef & pork with high garl...
Read more

Garth's "Bubba Gump" BBQ Shrimp

Image
Method: Butterfly, peal and de-vein jumbo white gulf shrimp. In large pan add shrimp, soy sauce and black pepper. Mix well really getting your hands into it. Sprinkle with onion powder, garlic powder and minced garlic and basil. All amounts are to taste. Add a healthy dollop of extra virgin olive oil and a can of Dole crushed pineapple and a cup or two of Dole pineapple juice. You can substitute wine, if you like. I put a little honey in the mixture and cover and marinate for a while. Cooking uncovered on the hot side of a smoker or directly over the coals on a backyard pit, mix in a rolling action as to cook all shrimp evenly. On a hot fire it does not take long. Be careful not to over cook the shrimp. I like the flavor a hot pecan fire adds to the final product and mesquite works well too. As you can tell, this is a flexible recipe and relatively easy to prepare for large groups. If you would like to spice it up a bit, cayenne pepper is a good addition. If I am not mistaken, that pre...
Read more

Gluten-free Chicken & Dumplings

Image
  I buy whole free-range organic chickens and slow boil them with 2 onions, 4 carrots, 5 stalks of celery, 6 whole cloves of garlic, 5 bay leaves, pink Himalayan sea salt and fresh cracked tellicherry black peppercorns. After about an hour or when the chicken just starts to fall apart I remove the chicken and let cool. I keep the chicken stock on a medium simmer while the chicken cools. I then de-bone the chicken and put the bones back in the stock. I slow boil the stock with the bones for 3 to 4 hours adding water along the way. I then strain the stock and discard the bones and vegetables. I end up with roughly 2 gallons of chicken stock. I then cut up additional carrots and celery and add back to the strained stock until almost tender. I then remove the vegetables and drop the dumplings into a slow boil/ high simmer and cook for about 20 minutes. After the dumplings are done I add the vegetables and chicken. We love these dumplings and they are good for the soul ~ *garnish with p...
Read more