Dry Aged Rib-Eyes and Potato Grenades

[muebe]

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...



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...



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!

[smokeasaurus]

Those are some serious sear marks...ya sure ya didn't sneak some Kingsford in the Memphis 

The taters are just off the chart...another outstanding creative cook!!!

[Kora Smoker]

Nailed it!

[MossyMO]

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

[TentHunteR]

It looks like those steaks were worth the wait Muebe!


But... the forum must go on, so I'll make the sacrifice and throw myself on those potato grenades.  You know... take one for the team! 


Cliff

[LostArrow]

Holy Cow !

[Pappymn]

BOOM!!

[Keymaster]

Looks awesome Muebe, what did you use to Core them Tators with?

[muebe]

Looks awesome Muebe, what did you use to Core them Tators with?

A drill press

[Wingman]

Your documented cooks always leave me drooling, always.  It is due, in no small part, to your excellent photos, which I know result mostly from your abilities, but also from your equipment.  I can’t help noticing the great depth of field you get even in low light situations.  Would you mind telling us what you use for a camera and/or lens to get that depth of field? Thanks.
I sent this thread to my wife so she could enjoy the food photos.  Later she said, “Honey, we’ll be trying a new way to have potatoes.”  YES!

[teesquare]

And...what KIND of lighting? Incandescent or florescent?

[muebe]

My previous photos and current photos have all been taken with cellphone cameras if you can believe that. The cellphone cameras both have been 8MP. My previous cellphone was a HTC EVO. It was the first cellphone to have a 8MP camera built-in. I just got a new Samsung Galaxy SIII about 3 weeks ago and been using it's camera since.

My kitchen is where most of my plating photos are taken using incandescent flood lights that are on dimmers. Also have two small flood lamps directly above the stove on the fan hood. This allows me to adjust the ambient light to compensate for the cellphone camera's inability to do so. I thought about getting a regular digital camera but found that these current smartphones take excellent pictures. And being able to snap a bunch of pictures then instantly upload them to photobucket for posting makes life much simpler

[Wingman]

My previous photos and current photos have all been taken with cellphone cameras if you can believe that.

That is wild!  I need to sell my cameras and buy a cell phone.  Nice work, muebe, on both fronts.

[sparky]

wow.  a really nice meal.  i love the jala/tators.  good idea.  i think i will steal it today.  just got come yukons and jalas.  your a great cook.  your food is always different.  i like it.   

[TwoPockets]

Ablsolutely freakin' amazing.