muebe
New member
Ok to start off this post I want to apologize to Tim. Leave it to me to read the instructions on the bottle after using the rub for the first time
It was meant to be mixed as a marinade and I applied it directly as a rub. It was good but not fantastic. Not fair to Tim because I cannot follow directions : Ok on to the cook...
I started with two bone-in rib eyes...
Then a liberal coating of Way Out West and into the fridge for a couple hours. I was supposed to mix the rub with apple cider vinegar, oil, and water then ziploc bag the steaks and use as a marinade...
Now onto making the Balsamic Mushroom and Blu Cheese Topping...
Start by browning the mushrooms for a few minutes with some olive oil in a pan. I normally use some seasonings but decided to add some Way Out West to the mushrooms instead. Then after a few minutes add a 1/4 cup of Balsamic Vinegar...
Then lower the temp and cover for a 10 minute low simmer...
Then remove the top to the pan and increase the heat until the liquid is nearly reduced. Then add blu cheese, kill the heat, and re-cover...
Now I pre-heated the Memphis to 500F. A lot of people use grill grates on their pellet grills and well I don't have any. But I do have a Big Easy SRG grill. So I placed that on top of the standard grates with the drip pan installed...
It was meant to be mixed as a marinade and I applied it directly as a rub. It was good but not fantastic. Not fair to Tim because I cannot follow directions : Ok on to the cook...
I started with two bone-in rib eyes...
Then a liberal coating of Way Out West and into the fridge for a couple hours. I was supposed to mix the rub with apple cider vinegar, oil, and water then ziploc bag the steaks and use as a marinade...
Now onto making the Balsamic Mushroom and Blu Cheese Topping...
Start by browning the mushrooms for a few minutes with some olive oil in a pan. I normally use some seasonings but decided to add some Way Out West to the mushrooms instead. Then after a few minutes add a 1/4 cup of Balsamic Vinegar...
Then lower the temp and cover for a 10 minute low simmer...
Then remove the top to the pan and increase the heat until the liquid is nearly reduced. Then add blu cheese, kill the heat, and re-cover...
Now I pre-heated the Memphis to 500F. A lot of people use grill grates on their pellet grills and well I don't have any. But I do have a Big Easy SRG grill. So I placed that on top of the standard grates with the drip pan installed...