Ribeye, Spring Greens and Mozzarella
So this Sunday was as glorious as last Sunday was miserable; it had to be time for Kamado Joe to do what he does best – steak – writes Sandra Tate…First off I wanted to give the grill a good old clean up and that is best done by letting the temperature hit the giddy heights. After a blast of 20 minutes at 400°C + the grill rack was so easy to brush over with a wire brush and the remnants of any discolouration in the dome and sides are gone, gone gone. We then played with the vents to get to a steady 250°C and put in the black iron – flat griddle for vegetables and grill grate for ribeye steaks, leaving them to reach temperature too. Lunch is now a matter of 5 minutes of preparation time and five minutes of cooking, how good is that? I don’t care to do anything to steaks other than drizzle with a little olive oil and season with sea salt...
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