Tonight’s dinner is baked potatoes, grilled asparagus and Rib-eyes. Potatoes were given a small dose
of EVOO and covered with sea salt. They were put onto the Grid Iron at 375 degrees. I am burning
pecan pellets tonight.
Prepared some mushrooms with Penzeys Mural of Flavor. The asparagus was coated with Red Chili EEVO
and also seasoned with the Mural of Flavor.
Steaks are up to room temperature and were seasoned with a mixture of seasoning salt, pepper,
granulated onion, garlic and Montreal Steak.
Steak and asparagus put on the Grill Grates. Mushrooms are almost done.
At the flip!
Everything is done.
I put some of my smoked pepper jack cheese on the potato.
Here’s your bite!
Very delicious and filling dinner. The asparagus had a nice bite from the Red Chili EVOO.
