Dry Aged Rib-Eyes and Potato Grenades

Started with gold potatoes and jalapenos...





Now core a hole into the potato...



Open a jalapeno up and remove the insides...



Now add some cheese...



Then shove the pepper into the tater...





Repeat three more times. Then spray the outside of the taters with cooking spray and lightly coat with Big Poppa's Little Louie Garlic Seasoned Salt...



Need to seal up where the cheese is. Some bacon will work...



continued...

Now into the infuser on my gas burner with maple pellets for 1 hour on medium high. I rotated after 30 minutes...



The taters are a little underdone and that is ok. Off they come..



Now for some dry aged rib-eye steaks coated with Big Poppa Double Secret Steak Seasoning...



Fired up the Memphis with the flame zone insert and dropped them on...



3 minutes, rotate, 3 minutes, flip, 3 minutes, done...





Now back to the potatoes while the steaks rest. Potatoes were sectioned, sprayed with more cooking spray, more Little Louie's, some Parmesan cheese on top, and then into the broiler for 8 minutes to finish...



Out of the broiler...



continued...

Plated with a infuser smoked jalapeno..



Close-ups...





And cut



WOW! That steak was awesome! Dry age steaks and BP Double Secret are a match made in heaven!

Lookin Mighty Gu,ooo,oood Muebe!

ZEP

Wow!!!!! Man I want some.

Very nice, the steaks look perfect and those potato grenade's look like da' bomb!

Now that is a great twist on potato bombs. That steak looks pretty dang awesome too!

Awesome idea on those taters!
I'm going to have to give those a shot!
Meal looks delicious!

Nice Muebe