Gave the Blackstone a little bit of a workout today...
A couple of 2" ribeyes that I have had in the freezer for a few weeks seasoned with Cattleman's original coffee rub.
Steaks are almost done. Time to put everything else on (lamb chops, "burger" patties and Boar's Head franks.
Nothing better than a flat top crust on a ribeye.
The money shot.
I could buy three cans of my normal swill for the price of this one bottle, but it is delicious (and I don't get to the German deli often and need to grab one when I am there).
There is a patio under there somewhere.