Thread: On the grill
07-11-2009, 10:14 PM #1
07-11-2009, 10:29 PM #2
Dude.....im on a plane and coming your way!!!!
07-11-2009, 11:43 PM #3
WOW that's a lot of ribs... I grilled some really nice ribeye steaks for the 4th, they were about 1.75 inches thick and super tender. How do you make your ribs, I never tried making those myself, is that a smoker or a grill and what do you do to prepare them...
07-12-2009, 02:00 PM #4
I put a dry rub on'm for a day or two then cook them low and slow (225* or so) using some mesquite charcoal... I think these took me a little over 3 hrs to be ready for the table.
I got some fresh from Kansas T-Bone and sirlion steaks going on tonight.
Damn...I do love cookin on the grill.
re ribeyes....my favorite. Have you guys checked out a boneless rib roast? 6$-7$ a pound...cut steaks as thick as you want....for less.
07-12-2009, 02:23 PM #5
Dayum those look great !!
07-12-2009, 02:33 PM #6
They look awesome!!! Drool drool...
All we're having are elk burgers tonight...
07-12-2009, 02:47 PM #7
- Join Date
- Oct 2005
WOWZIE WOW WOW!!!
Dayum dave! I`m headin your way Cuz!
I Miss the grill
07-12-2009, 05:08 PM #8
time to cook no time to fix sea poo
what up with that ?????????
07-12-2009, 08:29 PM #9
now are you using a grill or a smoker?
No par boiling, right?
Just dry rub and let them sit for 24 hrs in the fridge?
Do you cut off the membrane on the back?
What is the dry rub brand you use?
07-12-2009, 08:48 PM #10
This was on tonight's table.
These steaks are from a steer weighing in at 1700lbs on the hoof. It hung for 3 weeks......mmmm....this didn't come outa no wal-mart, foodlion or krogar.
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