Yum, just yum!!!!

Okay, there was no chuck-eye left, so ribeye it was... OMG it was good...

Things are ready to go.. Onions on their way, mushrooms too... Corn and potatoes not seen here..

http://img.tapatalk.com/d/14/07/28/vavesuty.jpg

Resting...

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The tasty pink on the inside...

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And not only was the neighborhood happy, so too way this awesome dog. She reestablished her carnivore side...

http://img.tapatalk.com/d/14/07/28/ega6eteq.jpg

:thumb:

Looks like you cooked it perfectly! Kudos.

Thank you....

Looks good!

Is your dog a hermaphrodite? :spock:

I mailed it in last night. Went out for sushi

Steaks look awesome...

Went out to French Restaurant on Bourbon Street. Gumbo, Mussels and Salad since it was later than normal dinnertime. Had to have a fake beer cause was working.

Last night I made a marinated boneless leg of lamb seared on the stove and finished in the oven, brussel sprouts in the oven with a sauce of pancetta, maple syrup, and white wine, also couscous and spinach.

Came out pretty well and it was first time I ever cooked a boneless leg of lamb.

Next meal will be a loin of pork with sauerkraut.

BLT's

Saturday I used my newly acquired Weber Smokey Mountain slow smoker to do babyback ribs, skinless chicken breasts and smoked cheddar sausages.

The ribs turned out pretty great. It's hard to screw them up, really. Brush on some vegetable oil, dry rub them with your favorite BBQ rub, let that sit for an hour or two, put em in the smoker at 285 for about 2.5 hours. Then foil in the oven at 275 for another hour, brush on sauce about 20 mins before serving.

The chicken I over-smoked, it only needs about an hour in the smoker or it dries out. I'll do better next time.

The smoked sausages turned out the best of all. Still juicy and very tender, I used Eckrich cheddar sausages and cut them up into little sausage medallions and sauced them.

All in all everything turned out pretty good. The chicken will be better next time.

Just curious why you'd try to smoke skinless chicken? The fat is needed to keep it moist, even if you discard it when you're done cooking.

Well, that's a good point, and may be why it dried out. I didn't leave it on the grill for that long, and it wasn't terrible dry, but could have been better.
Next time I'll leave the skin on.

No, I just have a gay keyboard!