Grilled Ribeyes and Zucchini Onion Pie

Ross in Ventura

Ross in Ventura

New member

New Cast Iron Plate Setter from Smokeware.

CI Plate setter with pizza stone.

At 350* dome temp. I'll put on the Zucchini Onion Pie for 35 minutes.

Zucchini on.

Two nice ribeyes seasoned with salt, pepper, Dizzy Pig Raising the Steaks, and chipotle rub.



Pulling @ 125* interior temp.





The Ribeyes were wonderful as usual the Zucchini Onion pie great.

Recipe:http://www.tasteofhome.com/recipes/zucchini-onion-pie


Thanks for lookin!

Ross
 
so's I gotta ask....

whadda' think about them there aluminum fin grates?

I have a old clamshell aluminum grill. the cast iron grates are not doing well.
not able to find suitable / near close CI grates I can cut down / modify to fit

but! those aluminum doohickies are (length wise) a perfect fit.
I am concerned about the lesser air flow through the "grate" not producing a real grilled effect.

looking at those rib eyes, appears to be a non-issue.
looking at the smoke/flavor coming up thru the fins, appears to be a non-issue.

so.....should I'th or should I'th not?
 
ChowderMan said:
so's I gotta ask....

whadda' think about them there aluminum fin grates?

I have a old clamshell aluminum grill. the cast iron grates are not doing well.
not able to find suitable / near close CI grates I can cut down / modify to fit

but! those aluminum doohickies are (length wise) a perfect fit.
I am concerned about the lesser air flow through the "grate" not producing a real grilled effect.

looking at those rib eyes, appears to be a non-issue.
looking at the smoke/flavor coming up thru the fins, appears to be a non-issue.

so.....should I'th or should I'th not?
Click to expand...
Thanks CM generally I use Grill Grates for steaks

Ross
 
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