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Your menú for tonight?

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Sassy Colombian said:
Thanks for clarifying.

Ribeye is my favorite cut of meat to put on the grill, or like people in the UK would say to BBQ.
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Mine too, it's not really that well known as a quality cut here in Ireland so it's still cheap compared to other cuts, although the price is sneaking up. There is an abattoir near me with a factory shop, I can get 2 big rib eyes about 2 inch thick for €12 that's around 14 of your American dollars. Love it during the summer salt pepper onto the webber 3 minutes either side then off the heat and indirect for another 3 minutes stand for another 3 , bang on medium rare, have it with onions and "fries" and pepper sauce. Damn it now I'm starving and the weather is rubbish so can't get the BBQ out.
 
Tipp blue said:
Mine too, it's not really that well known as a quality cut here in Ireland so it's still cheap compared to other cuts, although the price is sneaking up. There is an abattoir near me with a factory shop, I can get 2 big rib eyes about 2 inch thick for €12 that's around 14 of your American dollars. Love it during the summer salt pepper onto the webber 3 minutes either side then off the heat and indirect for another 3 minutes stand for another 3 , bang on medium rare, have it with onions and "fries" and pepper sauce. Damn it now I'm starving and the weather is rubbish so can't get the BBQ out.
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Lucky you. Here in the US ribeye steaks can be quite pricey specially if one purchase free range or local meat. We would probably pay $40 for 2 big rib eyes about 2 inch thick. We are fortunate to have our grill under a porch so my husband bbq all year around. But I like it much better when the weather is warming uo and we can enjoy dinner outside. I agree medium rare is the way to go, with fries and we usually also grill a veggie along with it. My husband at times also likes to have grill shrimp with our steak too. This was our dinner last weekend when we had a sunny day, the weather in our area is already starting to improve.

Screenshot_20210312-092041.webp
 
Sassy Colombian said:
Lucky you. Here in the US ribeye steaks can be quite pricey specially if one purchase free range or local meat. We would probably pay $40 for 2 big rib eyes about 2 inch thick. We are fortunate to have our grill under a porch so my husband bbq all year around. But I like it much better when the weather is warming uo and we can enjoy dinner outside. I agree medium rare is the way to go, with fries and we usually also grill a veggie along with it. My husband at times also likes to have grill shrimp with our steak too. This was our dinner last weekend when we had a sunny day, the weather in our area is already starting to improve.

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Nice although i wouldn't be too pushed with the tomato sauce with it the shrimp do look great I've never grilled shrimp maybe it's something to do this summer, we got a couple of dry days last weekend but it was still cold I did a pork shoulder and pulled it.
Worked out well, but it's not much fun doing an 7 hour cook on a cold day, I wrapped it after 7 hours and brought it in to the oven for another 2 no point wasting coles once its wrapped.
I started it at 8am, I don't usually go for long cooks it takes too much commitment so I don't do it often. I learned that last year during lockdown when I did a few long cooks.
 
Tipp blue said:
Nice although i wouldn't be too pushed with the tomato sauce with it the shrimp do look great I've never grilled shrimp maybe it's something to do this summer, we got a couple of dry days last weekend but it was still cold I did a pork shoulder and pulled it.
Worked out well, but it's not much fun doing an 7 hour cook on a cold day, I wrapped it after 7 hours and brought it in to the oven for another 2 no point wasting coles once its wrapped.
I started it at 8am, I don't usually go for long cooks it takes too much commitment so I don't do it often. I learned that last year during lockdown when I did a few long cooks.
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That was ketchup for my fries, I was running out of space on my plate. Shrimp on the grill is so tasty but it must not be overcooked or it gets rubbery. Pork shoulder is so delicious too but I can imagine it is not as fun to do when it is cold but it seem you have a good trick by finishing in the oven. My husband does something similar with chicken wings but the other way around he puts them in the oven first for 20 minutes then finishes them on the grill. That way they cook perfect inside and the skin doesn't burn or get too crisp when on the grill.

I usually don't do any grilling, my husband is is charged of it as I cook everything else around the house but he is also not into long cooks because it takes too much commitment and he always busy doing other things.
 



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