Happy Father's Day
(Scroll down to "The Playlist" and hit play before reading... works better that way!)
Going a little old school today for Dad... steak dinner, "Stand by me" playlist and a classic cocktail.
This one's for you Dad!... and all you "Big Green Egg" owners.
In honor of Father's Day we're cooking up a 22oz Bone-in Ribeye "T-Rex" style (see the link below) on the BGE.
I mean come on... after all the guy taught you how to drive, how to live, and how to act. The least you could do is cook up an awesome steak, a cocktail and a little music.
So, have Dad come on over, put on Gunsmoke or an old John Wayne movie (maybe on mute) and turn up the tunes. Take it easy Dad, this is your day!
The Pots Are On...
For the Poblano Pesto-
2 poblano peppers
1/2 cup grated parmesan cheese
1/4 cup fresh cilantro leaves, roughly chopped
2 cloves garlic, coarsely chopped
1 tbsp chili powder
1/2 cup olive oil
Kosher salt
For the Poblano Pesto-
Char the poblano peppers on top of the grill until all sides are blackened.
Take off the grill and place in a large plastic sealable bag to sweat (about 5 min).
Carefully scrape and discard the blackened skin, remove the seeds and coarsely chop peppers.
Place chopped peppers in blender.
Add Parmesan cheese, cilantro, garlic, chili powder and olive oil.
Give it a buzz until well combined but not pureed.
For the Ribeye -
For your Big Green Egg - T-Rex method-
Make sure you have a cast iron grate.
Basically calls for direct heat with "full speed ahead" hot coals.
You want your BGE to register around 800 degrees.
Salt and Pepper steak on all sides and let it come to room temperature.
Now the scary part... place your steak in the center of the grill directly above the "lava" coals.
With the top of your grill open, sear on one side for 90 seconds then flip (with thongs, not a fork) for an additional 90 seconds.
Take meat off and set aside on platter to rest for 15-20 minutes.
Adjust the vents on your BGE to get to a temp of 400 degrees.
Put your steak back on the grill and cook for an additional 5 minutes per side for medium rare.
You can check out the entire background and step by step here - BGE T-Rex Method
For your regular "Webber" type grill -
Prepare grill with a hot side (all coals on one side) and a cool side with no coal.
Let grill get as hot as possible then sear steaks on "hot" side. (may have to cook 2-3 minutes at 500-600 degrees)
Then let the meat rest for 10 minutes and return to cool side for an additional 5-6 minutes per side for medium rare.
Going a little old school today for Dad... steak dinner, "Stand by me" playlist and a classic cocktail.
This one's for you Dad!... and all you "Big Green Egg" owners.
In honor of Father's Day we're cooking up a 22oz Bone-in Ribeye "T-Rex" style (see the link below) on the BGE.
I mean come on... after all the guy taught you how to drive, how to live, and how to act. The least you could do is cook up an awesome steak, a cocktail and a little music.
So, have Dad come on over, put on Gunsmoke or an old John Wayne movie (maybe on mute) and turn up the tunes. Take it easy Dad, this is your day!
The Pots Are On...
The Plate...
Bone-in Ribeye with Poblano Pesto
Today we will explore the T-Rex method for searing and cooking a steak on the Big Green Egg.
This is just an awesome way to get a "steakhouse quality" sear on your steak. Don't worry, if you don't have a BGE, we've got you covered.
I love a big ole ribeye or porterhouse seared on the outside and a perfect medium rare. And, you know by now how I love my cheese and Poblanos. So today is the best of both worlds with a huge steak accented with a great Poblano Pesto sauce. Don't skimp... you want a huge hunk of meat for this drill. Dad will thank you.
What you need...
The Ribeye-
22oz 2 inch thick Bone-in Ribeye
Generous amount of Kosher salt and fresh ground pepper (keeping this simple, remember we're adding sauce)
For the Poblano Pesto-
2 poblano peppers
1/2 cup grated parmesan cheese
1/4 cup fresh cilantro leaves, roughly chopped
2 cloves garlic, coarsely chopped
1 tbsp chili powder
1/2 cup olive oil
Kosher salt
What you do...
Char the poblano peppers on top of the grill until all sides are blackened.
Take off the grill and place in a large plastic sealable bag to sweat (about 5 min).
Carefully scrape and discard the blackened skin, remove the seeds and coarsely chop peppers.
Place chopped peppers in blender.
Add Parmesan cheese, cilantro, garlic, chili powder and olive oil.
Give it a buzz until well combined but not pureed.
For the Ribeye -
For your Big Green Egg - T-Rex method-
Make sure you have a cast iron grate.
Basically calls for direct heat with "full speed ahead" hot coals.
You want your BGE to register around 800 degrees.
Salt and Pepper steak on all sides and let it come to room temperature.
Now the scary part... place your steak in the center of the grill directly above the "lava" coals.
With the top of your grill open, sear on one side for 90 seconds then flip (with thongs, not a fork) for an additional 90 seconds.
Take meat off and set aside on platter to rest for 15-20 minutes.
Adjust the vents on your BGE to get to a temp of 400 degrees.
Put your steak back on the grill and cook for an additional 5 minutes per side for medium rare.
You can check out the entire background and step by step here - BGE T-Rex Method
For your regular "Webber" type grill -
Prepare grill with a hot side (all coals on one side) and a cool side with no coal.
Let grill get as hot as possible then sear steaks on "hot" side. (may have to cook 2-3 minutes at 500-600 degrees)
Then let the meat rest for 10 minutes and return to cool side for an additional 5-6 minutes per side for medium rare.
The Playlist...
Stand By Me
Always felt safe when Dad was around... so, thanks for standing by me. Funny how music takes you back. They say that "the right music makes you forget everything or you remember everything".
Well... that's the case here. We hope to bring you all the great memories of sharing time with Dad. Some joy and some sad, but in the long run all good.
The Bar...
Whiskey Sour
What you need...
3/4 cup Gentleman Jack Whiskey
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
2/3 cup simple syrup
Ice
Maraschino cherries
Old School - nothing fancy, just right!
Old School - nothing fancy, just right!
Awww, Gee Paw... Are Ya Sure?
Thanks For All The Advice... Even When I Didn't Want It!
Please... Day Drink Responsibly
&
Keep On Cookin'!
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