Wednesday, April 14, 2010

Early Grilling Season

After a day of threatening skies, the late afternoon turned rather nice in Boise yesterday. I fired up the grill for a rib-eye dinner. I set the grill for 300 degrees and warmed these extra-thick cuts up for about 20 minutes. Then I took the steaks off the grill and cranked up the heat to 400, seasoned the meat and made sure there were pretty grill marks by the time they were medium.

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