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.
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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