Independence Day 2017
Today was not your typical backyard barbecue. We spent the day catching up on odds and ends, for me that included building this site. I guess that's what happens when a holiday falls midweek. But fear not for the grill was fired up! Six pounds of choice ribeye would lay across the well seasoned grates, a fate they had been preparing for while they dry brined the last 48 hours. A few hours of cherry wood smoke and 225F heat from Kingsford charcoal and it was time to sear the beast. After searing it was back to the indirect side of the Weber until that magic number showed on the thermometer. BAM! Perfection! By the way. No sides on my plate today...just protein.