So lately the radio has been running commercials about how you can get 25 ribeye steaks for $20.00. They are setup in a mall parking lot. Yes one of those. Well I would not feed that to my dog. This is more to my liking. 1 Tomahawk Ribeye Steak for $25.00. Went to Costco got me a Beef Ribeye Steak Bone-In USDA-Prime $13.99 / lb @ 1.76 lbs 2 inches thick. Comes to just under $25.00.
I pulled the steak out of the fridge and put on some salt, pepper, and a touch of granulated garlic. Let it rest while the Weber came up to temp. I setup my Weber kettle for indirect. It only took 3/4ths of a mini chimney of KBB to have it settle in at 250. Tossed on a chunk of hickory for some smoke flavor.
When she hit 110 internal I pulled the steak and brushed with melted butter. Added a bit more salt and pepper. Before I put it back on the Weber on the hot side I added another 3/4th of a chimney of hot KBB. I seared it on both sides for about 5 minutes total then seared the edges.
The hardest part was the rest. Oh my god it was painful. It was the most flavorful steak I have had. On to the pictures.
I tried another recipe from How to BBQ Right. I already had some Hillshire Farm Smoked Sausage and Polska Kielbasa. So I only needed some bacon.
I cut each sausage in half and wrapped them in two slices of bacon. Once the four sausages are wrapped I dusted both sides with some Blues Hog Rub. I setup my Weber Kettle for indirect and put in a full mini chimney of charcoal. This puts my weber at 300 to 325 in the dome with the bottom vent open 25% and the top vent wide open.
I could not just eat sausage so I took a 55 oz can of baked beans tossed in a tablespoon of brown sugar, Blues Hog Rub, Salt, Pepper, and some BBQ Sauce. I put this in a tray and placed below the grate so the bacon goodness will drip into the beans.
Once the Weber was up to temp I put the sausage on. About 45 mins later I flipped them so the other side of the bacon could crisp up. The second side only needed another 30 mins. I then took some Blues Hog Sauce and glazed the sausages. 15 mins later all was done.
Nice smokey taste due to the pecan wood I used. On to the pictures.
Today I did up some moinks. The name comes from Moo and Oink. Since they contain both cow and pig. I took some meatballs and wrapped them in bacon. Sprinkled some Blues Hog rub and set the smoker at 275-300. About an hour and a half later I glazed them with some Stubbs BBQ Honey Pecan sauce. I thinned it out a bit with Apple juice. Barb thought they were a bit salty. Next time I find a rub with less salt.