That does look fantastic Tim!

Love how basil grows like a weed.

Saturday was my brother's birthday and we threw a party. He wanted ribs, and I didn't want to cook all day, so I started them Friday.

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After stripping off the membrane, I put some rub on them and put them in a roasting bag with onions and garlic. Into a 275 degree oven until the internal temp was 195. I put them in the refrigerator overnight.

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Saturday about an hour before meal time I took them out and put them in the smoker at 275 degrees for about 1/2 hour. I used apple wood for the smoke.

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While they were smoking I got the grill good and hot - 550 degrees. I brushed the ribs with a light BBQ sauce I made and put them on the grill just long enough to give them some char.

They were a hit with the carnivores at the party and I admit, I thought they were pretty damn good too.

Those look awesome, Patrick!

HBD to your brother. My oldest brother turns 72 tomorrow....

I'm cooking flat iron steak tonight...

The Greek Salad I had on Friday (take out from Stavros):

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I’ve been barbecuing the 5h1t out of stuff all weekend .
In a short while I’ll be barbequeing the 5h1t out of some cheese-dogs .
And if theyre inedible I have some frozen burgers as back-up :D

Pie shells are a bit pricey for a bit of flour in a pan. Got a mixer and made my own.
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OK stick with me on this one...

It's a salad with local peaches, tomato's from my garden, basil from my garden,balsamic vinaigrette, S&P

Local Peaches
Ramapo Tomatoes (from my garden)
Black Krim Tomatoes.. (from my garden)
Basil (from my garden)

Mozz made locally.

Cali EVOO
Some good Balsamic

Its so good...

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I wanted to toss some mint in but apparently I killed my mint..

^^^^ We do something similar with peaches, grilled Vidalia onions and a Champagne vinagrette. It does taste great, especially during the warm Summer.

I think this is the recipe....
Steven Satterfield's Grilled Vidalia Onion, Peach & Arugula Salad Recipe - EatingWell

Nicely done, Tim......respect for growing your own! :D

Salads are the way to go right now with the heat we're having.

And chilled watermelon chunks! ;)

Schwing! Those look great.

Drummies with dry rub and grilled veggies. The trick is getting things to all get done at the same time. Potatoes and onions go on first, then zucchini and drummies go later.

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Not dinner, per se, but what I will be eating after dinner for a couple of days. An almond cake with a bay-infused, citrus glaze:

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Beef Larb..


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Usually made with a cheap cut..skirt or flank... maybe hanger if you're livin large..

So.... I got a dry aged New York strip.., Sous Vide for 3 hours at 130... finished on a blast furnace hot BBQ..

Tomatoes
Thai Basil
Mint
Lemon grass
Garlic
Chilies

all from my garden..

The dressing is really easy

Lime juice
Fish sauce
Palm sugar
Sambal olek (chili sauce)
Chilies
Garlic

Also toasted rice powder ( toss some rice in a skillet,brown until fragrant.... cool and grind)

Serve with coconut rice

BTW take half the thinly sliced lemon grass, and fry it until crispy, broadcast it on the finished salad...

Use the lemon grass infused oil for a stir fry or your next curry

Finally.... it was all served on vintage Fiestaware...

The glaze probably has a high lead content..

Bone-in ribeye with sauce moutarde, heavy on the shallots. This steak was one of those rarities I look for, choice steak with prime marbling. These steaks are the best of both worlds offering a more meaty steak flavor from the choice side but velvety, buttery smooth and tender from the vast quantities of fat throughout from the prime side of the table. Did not disappoint.

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That steak looks fantastic, it’s cooked exactly like I like to cook mine. It’s hard to get that just right.

I never did care for a mustard sauce, my first choice would be a béarnaise sauce, but I wouldn’t put it on a ribeye. I’d save it for lesser steaks like a fillet. A ribeye needs nothing but salt, pepper and a knife and fork.

There’s a Chef here in town that also has a market next-door to his restaurant that sells all of the provisions that he uses in the restaurant. He selects a prime grade for his ribeyes but goes with the choice grade on his fillet’s, as there’s not enough fat in the fillet to matter. Better flavor, saves a few bucks.

The wonders of cast iron, nothing else is needed for perfectly cooked ribeyes. My process is simple, pan on high for 10 minutes. Take it off the heat, have a sip of wine, a little peanut oil, coat, spill out any extra oil, pan is so hot it runs out like water. S&P on the steak, goes down, 1-2 minutes on high heat, flip, 1-2 minutes other side, in oven for 4 minutes at 400F for 1.5" thick steaks. 1 goes in for 3. This one I pulled out at 3:30 and it could have used the extra 30 seconds. You can see the big chunk of fat in the center wasn't really rendered. I put it back in the oven like that for 1 minute and it was done then. No change in meat, just the fat was a little juicier.

I've been finding and buying a variety of dijons but haven't found anything even close to the mustard I had on my last day there at one of the finer restaurants in Paris. That mustard I must find someday. The sauce was great but for this steak it was completely unnecessary. I actually ate the extra sauce like a bowl of savory custard. It was perfect, creamy, slightly sharp, and the extra shallots gave it an edge.

I'm not a bearnaise fan myself. Bordelaise, that's what I crave, but not for a ribeye. Filet's make good sauce delivery vehicles. NY strip too. Good for bordelaise.

Yeah, one side could’ve used maybe another 30 seconds. But I wouldn’t *****, I would happily eat that.

No idea what brand of mustard you had in Paris?