Weather, Weather?? I don’t let no stinkin’ HOT scorching weather stop me from enjoying a nice Ribeye Steak, Baked Potato, and trimmings while keeping the house cool. SRG and my Camp Chef 3 Burner Stove to the rescue!!
Rubbed some healthy taters with Roasted Garlic EVOO and Fagundes Seasoning
Into the SRG on HIGH for 2 hours due to the size of those spuds. Kept the lid OPEN
While the Ribeye Steaks were grilling on the SRG I sautéd some Baby Bella Mushrooms and Onions with some garlic. I also boiled some corn on the cob on the stove
A few Ribeye Steaks grilling nicely on the SRG. Seasoned the steaks with a 50/50 portion of Montreal Steak Seasoning and Johnny’s Garlic Spread. Refrigerated the steaks overnight.
The Money $Shot$ … A scrumptious Medium Rare Ribeye Steak, some sautéd Mushrooms & Onions with half a Baked Potato (like I said, those taters were huge!!) topped with butter/cheese/sour cream and a sweet ear of corn … Bon Appétit
Leave a Reply