Friday, August 13, 2010

Summer Grilling

Below is an email submitted to Lunch O'Clock from my Uncle Bobby.  It is one thing to grill hot dogs and hamburger, but cooking a ribeye like that on a charcoal grill is a whole other level of summer grilling.  The best part of a rib eye, or any great steak, is that it doesn't take a lot of prep work.  A sprinkle of salt and a few cracks of pepper go along way. 

"The attached is a before, during, and after of a rib eye steak. It’s part of the summer time diet when we are in Long Island. When we go out to the house we do a fair amount of cooking outdoors. The main tool of the trade is a 22” Weber kettle grill burning natural lump hard wood charcoal. This paired with the local farm stands or what comes out of the garden in the backyard makes for tasty results."

Life of a Ribeye

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