Well, my dentist and long-time friend, his daughter is getting married. And the groom likes Ribeyes! He's off on the right foot already. They are expecting at least 225 guests, and it's taking place at this farm about 3 hours away. No problem, right?
I bought the GrillMeister, the 24"x48" Charcoal Grill from Pitmaker to take on this task. My plan is to warm up the Ribeyes in the #WhoDat1 and finish them off on a super-hot grill on the GrillMeister. They were thinking 3/4 inch steaks. I cringe thinking about serving Ribeye's that thin. But, there are budgets to consider and all.
This all requires practice, as you know, and with the wedding only 2 weeks away, I headed off to Sams and bought a whole Ribeye. She's pretty!
I trimmed off the fat on the flip side, and put it to rendering to make a proper Beef Love. Then I got to cutting. I went from about 3/4 inch to about 1 inch, and invited a couple over we've been friends with forever.
Salt and Pepper! I've found my guests will sometimes say my steaks or chops are too peppery if I use the course grind from Penzey's. I, however, never think there is too much pepper! Nevertheless, I'm toning down the pepper this time.

I cleaned off a rack in #WhoDat1 really well, got her all fired up on straight charcoal. It takes 60-120 minutes to get the smoke nice and clean on her. I got that done early. I put the steaks on and warmed them up to about 110 degrees. A few of them were at 115.
I put a bunch of hot coals on the GrillMeister, and put the steaks on. Man, IT WAS HOT putting my face in that sucker! I'm going to bring a face shield, like a clear grinding sheild, on wedding day. Putting my face up to that grill for an hour at a full on fire sounds like it would not be smart.
Sorry I didn't get more pics of the grill action. I could not see, so I had to hold the light with one hand, and move steaks and check temp with the Thermopen with the other hand. That's not as easy as it sounds, lol.
I pulled them from the fire at about 135, and put them in the pre-warmed Cambro. I didn't seal up the Cambro as I was putting the steaks in, and I left the lid adjar for about 15 minutes afterwards. I put a grate at the bottom of the hotel pan so that the steaks would not be sitting directly in the fabulous Au Jus.
Let's see how it all worked out. Here's the about 1 inch one.

And, remarkably, the 3/4 one looks great and was still great to eat. Not as good as the thicker one, mind you...

The father of the bride could not come today to do the taste testing, but we'll have him nice and fed tomorrow about 6:30 pm. I'm hoping he'll like the thicker one so much that we'll go with 1 inch!
Oh, and it's Sunday, and the Saints are playing, so, of course #WhoDatRibs were in the works! On the stickburner. Oh Yeah! St. Louis Spares with Cherry Rub (I was out of MD), and the skinny Beef Ribs with BBBR.

Tomorrow, I'll see if I can get some cool nighttime flames on the Grillmeister pics!
This is going to be work, and fun!
paul
@BishopofBBQ
I bought the GrillMeister, the 24"x48" Charcoal Grill from Pitmaker to take on this task. My plan is to warm up the Ribeyes in the #WhoDat1 and finish them off on a super-hot grill on the GrillMeister. They were thinking 3/4 inch steaks. I cringe thinking about serving Ribeye's that thin. But, there are budgets to consider and all.
This all requires practice, as you know, and with the wedding only 2 weeks away, I headed off to Sams and bought a whole Ribeye. She's pretty!
I trimmed off the fat on the flip side, and put it to rendering to make a proper Beef Love. Then I got to cutting. I went from about 3/4 inch to about 1 inch, and invited a couple over we've been friends with forever.
Salt and Pepper! I've found my guests will sometimes say my steaks or chops are too peppery if I use the course grind from Penzey's. I, however, never think there is too much pepper! Nevertheless, I'm toning down the pepper this time.
I cleaned off a rack in #WhoDat1 really well, got her all fired up on straight charcoal. It takes 60-120 minutes to get the smoke nice and clean on her. I got that done early. I put the steaks on and warmed them up to about 110 degrees. A few of them were at 115.
I put a bunch of hot coals on the GrillMeister, and put the steaks on. Man, IT WAS HOT putting my face in that sucker! I'm going to bring a face shield, like a clear grinding sheild, on wedding day. Putting my face up to that grill for an hour at a full on fire sounds like it would not be smart.
Sorry I didn't get more pics of the grill action. I could not see, so I had to hold the light with one hand, and move steaks and check temp with the Thermopen with the other hand. That's not as easy as it sounds, lol.
I pulled them from the fire at about 135, and put them in the pre-warmed Cambro. I didn't seal up the Cambro as I was putting the steaks in, and I left the lid adjar for about 15 minutes afterwards. I put a grate at the bottom of the hotel pan so that the steaks would not be sitting directly in the fabulous Au Jus.
Let's see how it all worked out. Here's the about 1 inch one.
And, remarkably, the 3/4 one looks great and was still great to eat. Not as good as the thicker one, mind you...
The father of the bride could not come today to do the taste testing, but we'll have him nice and fed tomorrow about 6:30 pm. I'm hoping he'll like the thicker one so much that we'll go with 1 inch!
Oh, and it's Sunday, and the Saints are playing, so, of course #WhoDatRibs were in the works! On the stickburner. Oh Yeah! St. Louis Spares with Cherry Rub (I was out of MD), and the skinny Beef Ribs with BBBR.
Tomorrow, I'll see if I can get some cool nighttime flames on the Grillmeister pics!
This is going to be work, and fun!
paul
@BishopofBBQ
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