Preseason gameday menu!

Well, I'm thinking some ribeyes today, 1 1/2" thick, kosher salt and pepper, 3-4 minutes on each side, grilled asparagus, some cut up cheeses with sliced up gherkins, olives, aged pepperoni, soppressata, fig spread, sliced up baguette. The essentials.

Woot! TV dinners were so last week!
 
Ranching said:
Gonna grill some sirloin burgers with bacon and avocado!!! What's on your plate?
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That sounds awesome. How do I keep the sirloin (low fat content) from being too dry?

I am doing pulled pork (7.5 pounder shoulder) slow cooked on applewood and hardwood briquettes (offset style for about 8-10 hours)...with Boston beans and Mac n cheese. Oh and a salad and washing it down with a couple of great Napa wines.
 
Baking some potatoes and bacon now to turn into potato skins. Also gonna throw together an easy Buffalo chicken dip in the slow cooker.

We plan on munching on that throughout the early afternoon games, plan is to get some Chinese take out at halftime.
 
Trouty said:
Well, I'm thinking some ribeyes today, 1 1/2" thick, kosher salt and pepper, 3-4 minutes on each side, grilled asparagus, some cut up cheeses with sliced up gherkins, olives, aged pepperoni, soppressata, fig spread, sliced up baguette. The essentials.

Woot! TV dinners were so last week!
Click to expand...
You ever done the steaks offset style (grill at about 250) until and 115 degree internal temp and then reverse sear those bad boys at high temp until browned (say about 2 minutes each side)? Unbelievably delicious. Oh and I add a sprinkle some chelated garlic powder to my salt/pepper rub. Yum!
 
robbieruff said:
You ever done the steaks offset style (grill at about 250) until and 115 degree internal temp and then reverse sear those bad boys at high temp until browned (say about 2 minutes each side)? Unbelievably delicious. Oh and I add a sprinkle some chelated garlic powder to my salt/pepper rub. Yum!
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Never done a reverse sear, Robbie. I let my steaks get to room temp, coat in olive oil and kosher salt and pepper and grill away. I never use flavored salts or spices on my ribeyes, just pure kosher salt and pepper. The reverse sear has always intrigued me, tho. I hear it’s the best way to cook a steak.
 
Trouty said:
Well, I'm thinking some ribeyes today, 1 1/2" thick, kosher salt and pepper, 3-4 minutes on each side, grilled asparagus, some cut up cheeses with sliced up gherkins, olives, aged pepperoni, soppressata, fig spread, sliced up baguette. The essentials.

Woot! TV dinners were so last week!
Click to expand...
What time??
 
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