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Steak and Sausages with the Slow n Sear
HighOnSmoke:
My wife stopped by one of the local meat markets this morning and picked up a fairly large ribeye steak and a couple of
sausages. The sausage on the left is Chicken Garlic and the one on the right is Vidalia onion which is made from pork.
We figured one steak would work for the both of us with the sausages and sides. I am using Meat Church BBQ Holy Cow
on the steak.
I am using the Weber Premium tonight with the slow n sear and the drip n griddle. I am burning Royal Oak lump charcoal. I will
be reverse searing the steak on one of my grill grates when it hits 120 internal temp.
Steaks and sausages are done.
Plated with some homemade macaroni salad.
The steak had a nice smoky flavor and was tender and juicy. The only complaint I have is that, even though the marbling looked
good, there was a lot of excess fat on this piece of meat. Both sausages were excellent. My wife didn’t like the Vidalia
onion one as it had a lot of fennel and sage in it. I didn’t mind since I got her half too! ;D
abcbarbecue:
Beautiful cook and pics Mike. You really make the SnS sing for you. Impressive as always!
Subvet:
A fine looking meal. Too much fat or not that steak looks great.
My Slow n Sear has been ordered. Looking forward to using it on my new Weber.
LarryO1947:
Looks great and delicious. Great job. :thumbup:
TentHunteR:
Uh huh... Forget Arby's. Mike has the meats... and they look good!
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