Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: MrHoss on July 25, 2015, 06:55:09 AM
-
Took a bone in rib steak and rubbed it with a portion of the following combo:
1 tbsp paprika
1 tbsp ancho chili powder
1/2 tbsp white sugar
1/2 tbsp coarse salt
1/2 tsp fresh ground black pepper
1/2 tsp granulated garlic
Let it sit at room temp for 45 minutes:
(http://i62.tinypic.com/117bk1e.jpg)
I am really liking my Woodard Orleans cart, (thank you very much Sir Agent X), and for now I am using it with Dolly and my regular cutting board. For this cook I put small chunklets of Hickory toward the center of the grill grate, then added a mix of Kingsford BB and reused lump on top:
(http://i57.tinypic.com/8y9hk3.jpg)
Once the hickory stopped flaming it was time to cook the steak:
(http://i61.tinypic.com/2ugl0z5.jpg)
Had to take this shot before I put the lid on:
(http://i61.tinypic.com/e8anfb.jpg)
This steak was done FAST:
(http://i61.tinypic.com/t68bxz.jpg)
(http://i61.tinypic.com/2lc5kch.jpg)
(http://i59.tinypic.com/2ywiogn.jpg)
The plan for the Woodard is to remove the rust and loose paint, have it properly painted then probably put a Red 18 in it. A cutting board will be made to fit the table and a handle using the same wood for the Kettle. I have a prominent member telling me it should be a Black 18.....which would look amazing too.
-
I'm about crawling out of my chair right now that looks so good! Great looking steak Hoss. Well done.
-
Nothing but win Hoss - great job 8)
-
This is the way a rib eye should be cooked. I get hungry looking at it.
-
Steak looks awesome, and love the difference between the lid and bowl while that bowl was hot!
-
Love the set up and the steak looks great!