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Yesterday the weather cleared up. A little more wind than I would have liked, but 70's and clear skies. Beautiful. So...I had this huge ribeye in the freezer. And some home made steak sauce to play with.
Had 2 big russets I wanted to try out the hassleback thing on. Sliced them and nuked for about 10 minutes. All out of the Ranchman's butter and Blue cheese butter.
Need to make more. Drizzled them with some melted unsalted butter, sprinkled them with some dry Ranch dressing mix and stuck them in the Akorn at about 350 for a half hour. Topped them with some shredded parmesan near the end. They were good, but think the reds are way better. Will stick to those.
You're thinking, get to the steak! Salted it with kosher salt for 45 minutes and rinsed thoroughly. When I topped the taters, I opened the vents and let her rip. Tried to get a good pic without the flash. Didn't work. Oh well. Looked cool in the dark.
This thing took up an entire paper plate. Didn't get a sliced pic, but just the way I like it. Nice and pink with no bloody juices running out.
I could only finish one tater and half the steak. The real reason for cooking this steak was to mess with the steak sauce I've been working on. Tried several ideas and may try more tonight. You can find it here.
http://www.smoked-meat.com/forum/showthread.php?t=30136
Thanks for checking it out.
Had 2 big russets I wanted to try out the hassleback thing on. Sliced them and nuked for about 10 minutes. All out of the Ranchman's butter and Blue cheese butter.
Need to make more. Drizzled them with some melted unsalted butter, sprinkled them with some dry Ranch dressing mix and stuck them in the Akorn at about 350 for a half hour. Topped them with some shredded parmesan near the end. They were good, but think the reds are way better. Will stick to those. 
You're thinking, get to the steak! Salted it with kosher salt for 45 minutes and rinsed thoroughly. When I topped the taters, I opened the vents and let her rip. Tried to get a good pic without the flash. Didn't work. Oh well. Looked cool in the dark.
This thing took up an entire paper plate. Didn't get a sliced pic, but just the way I like it. Nice and pink with no bloody juices running out.
I could only finish one tater and half the steak. The real reason for cooking this steak was to mess with the steak sauce I've been working on. Tried several ideas and may try more tonight. You can find it here.
http://www.smoked-meat.com/forum/showthread.php?t=30136
Thanks for checking it out.
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