LIVE on NBC TV. A special Father’s Day segment with my Son, Cameron – America’s Next BBQ Star! Click the episode link below & check out my 12yr old son articulating to +1MILLION Households the value of 2-zone grilling. BOOM!
Proud dad always, but very cool watching him rock & roll his Television debut – Awesome #FathersDay broadcast with my culinary partner-in-crime & the lovely ladies of NBC EightWest!
p.s. The. Biggest. Steaks. Grilled. On television. In 2015. Period. 64oz, triple-thick bone-in cowboy-cut ribeye steaks – Incredible!
SEGMENT RECIPES DEMONSTRATED: Dinosaur-sized, cowboy-cut Grilled Ribeye Steaks. Michigan Purple Kale Salad with fresh blueberries, roasted pecans & a gorgeous Red Wine Vinaigrette. Finished with a minty, whisky-spiked Lynchburg Limeonade.
#grillville #grillzskillz #likebosses
Bone-in Cowboy-cut Double-thick Ribeye Steaks
- 2 bone-in cowboy-cut ribeye steaks frenched bone
- ½ cup mixture - 2:1 kosher salt:corn starch
- Olive oil
- 2-3 rosemary sprigs leaves minced, stems discarded
- 2-3 thyme sprigs leaves minced, stems discarded
- 2-3 cloves garlic minced
- 1 level tablespoon powdered sugar
- ½ teaspoon cayenne powder
- Kosher salt and fresh ground peppercorn to taste
- Unsalted butter room temperature
- Hickory and cherry wood chips wrapped in tin foil and perforated with fork or knife
- Shaved Parmesan to garnish
- Chopped parsley and spring onion to garnish
- Pat steaks entirely dry with paper towel, removing any surface moisture. Using a mixture of 2:1 salt:corn starch, coat the entire steak. Wrap tightly in plastic and rest at room temperature for 90 minutes. 15minutes prior to searing, preheat grill to hot using 2-zone method (see notes section below). load the wood chip packs over the direct heat grill grates, and rub the steak with a liberal degree of marinade (oil, salt, rosemary, thyme, garlic, sugar, cayenne and peppercorn). Heavily sear exterior of the steak 4-6 minutes per side & 1-2 minutes on the ends, with the grill lid open. Then, move steaks over to the cooler, indirect heat zone and close the grill lid. Intermittently flip the steaks and baste with butter while infusing with smoky wood essence until internal temperature thermometer reads within 7 degrees of desired doneness (see temperature guide in notes section below). Remove the steaks from the grill, season additionally to taste, tent with foil and rest 5-10 minutes per inch of thickness, allowing the juices to redistribute within the steak. Serve immediately. Devour.
1-burner grill – Leverage warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates.
2-burner grill – Heat right side to hot and leave the left side off.
3-burner grill – Heat far right side to hot, the middle to low-medium and the left side off.
4-burner grill – Heat two right zones to high and leave the two left zones off. Red Meat – Internal Temperature Guide: Medium Rare: 130-135 degrees. Medium: 140-145 degrees. Medium Well: 150-155 degrees. Well: 160 degrees or higher.
Minty Lynchburg Limeonade
- 6 cups limeade pre-brewed or frozen (follow instructions on packaging for preparation)
- 1 bunch of mint sprigs
- 8 ounces bourbon barrel whiskey
- 6 ounces triple sec
- 4 ounces sour mix
- Ice cubes
- Lemon-lime soda to taste
- Fresh limes sliced, to garnish
- Additional mint leaves to garnish
- The evening before. Purchase or prepare limeade. Place several mint sprigs into the limeade to marinate 4hours, up to overnight. Prior to mixing your cocktails, remove the mint sprigs and discard. Evenly divide limeade, whiskey, triple sec and sour mix - pour into a cocktail shaker with ice. Vigorously shake. Pour into a chilled drinking mug. Top with lemon-lime soda. Garnish with fresh mint leaves and fresh lime slices. Serve.