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  1. #1
    Senior Member WolfeMan's Avatar
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    New Year's Eve Salted Rib Eye's

    Started out with 3-2" thick bone in Choice Ribeye's.

    Coated the steaks with granulated garlic, then heavily coated with Kosher salt on both sides. Placed in the fridge for 1 hour.

    Steaks afte 1 hour with the salt coating.

    Rinsed the salt off with cold water.

    Liberally seasoned with fresh ground pepper and cumin.


    WHAT??? The cook and his brother get thirsty!

    Sweet and white potatoes, red onion and bell peppe marinated in Zesty Italian Dressing and the steaks hit the grill.

    Six minutes per side for the steaks.

    Not the best finished pic, but I was in an unstable state of mind at this point.
    Larry
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  2. #2
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    My mouth literally watered looking at the final cut.

  3. #3
    Our New Years tradition was that no matter how cold (-15 one year) Dave would grill steaks. T-Bone for my mom, rib-eyes for the rest of us.
    Last year was the first we were home and my son did a good job. Maybe they seemed as good because the New Years before was at rehab.
    We were hoping to do the same, but no one could get here because of a blizzard.

    Next year we are headed to Wolfie's place.

  4. #4
    Convoy!

  5. #5
    Quote Originally Posted by Scaper1 View Post
    Convoy!
    I'll even bring some Fat Tire.

  6. #6
    Senior Member WolfeMan's Avatar
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    Quote Originally Posted by LindaT View Post
    I'll even bring some Fat Tire.
    YOU'RE ALL ON! Entry Fee of 1 Six Pack of Fat Tire will get you an all you can eat meal!!!!
    Larry
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    Visit - The Wolfe Pit Channel

  7. #7
    Senior Member fishin'guy's Avatar
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    Geez, a six pack? what will a case fo fat tire get me? Can get it at costco here, mmmm good. Good job Larry, we had a rib roast, marinated in a salt and frech roast coffee for a day ahead of time, kinda ok, anything just about on a rib roast is good. had a rib eye pretty much like you did 'em, little salt, cumin, and lots a pepper, on new years, it the shyts, goooooddd.

  8. #8
    Quote Originally Posted by WolfeMan View Post
    Started out with 3-2" thick bone in Choice Ribeye's.

    Coated the steaks with granulated garlic, then heavily coated with Kosher salt on both sides. Placed in the fridge for 1 hour.

    Steaks afte 1 hour with the salt coating.

    Rinsed the salt off with cold water.

    Liberally seasoned with fresh ground pepper and cumin.


    WHAT??? The cook and his brother get thirsty!

    Sweet and white potatoes, red onion and bell peppe marinated in Zesty Italian Dressing and the steaks hit the grill.

    Six minutes per side for the steaks.

    Not the best finished pic, but I was in an unstable state of mind at this point.
    congrats sir. that stuff looked amazing.

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