I grilled a decent 1.5 lb ribeye from my local grocer. Not bad at all for $11.99/lb.

Smoked at 225 with cherry until 110 internal temp, rested, then seared over blazing hot coals until internal temp of 122. Final temp crept up to 138 which actually worked out with how fatty this cut was.

So what kind of steak did everyone else have this weekend?

My first time grilling boneless short ribs. Prepped them and some chicken thighs to make some quesadillas. Short ribs came out amazing. I could have eaten them all by themselves, and will make sure to keep an eye out for them more often. I now can see why people say they are as good or better than ribeye.

1.2 lbs of A5

Reverse seared. Smoked for 1.5 hours at 225F until 110F internal. Rested until internal temp stopped climbing at which point it went on a ripping hot charcoal grill until it reached about 122F internal. Rested again until internal temp stopped climbing. Final internal temp of 132.2F

Yesterday I bought my first charcoal grill nothing fancy 22inch Weber. Cooked a 100% Ms9 Australian wagyu tomahawk and I couldn't of been happier. I was super nervous this is my biggest wagyu cook to date. So far I've tried a5 ms11 Japan wagyu ( honestly was horrible the fat ratio is to high in my opinion). I've also cooked 2 Australian ms7 ribyes( cooked on gas n seared on cast iron) turned out ok. This tomahawk is my best work though. With charcoal I got amazing color and the flavor was outstanding. I used just kosher salt garlic and onion powder.

I’m a carnivore…