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I found a couple of nice chuck eye steaks at Safeway and cooked them to 125 temp on the rol and then put them on the grill with corn to sear. I used Montreal steak seasoning and some Uncle Chris's steak seasoning and it tasted great.

you can't go wrong with a culotte or chuck eye.

they are big in seattle. i have never liked their meat or seafood but i thought with kobe they couldn't mess that up. however with that said about a month ago i did buy a chuck eye from them only because nobody else in town carried it or knew what it was and it was pretty good. here is a pic...

top foods/haggens

I went to the store to get some rib eyes and found that they had some kobe rib eyes (i know it's american) at $20lb. so i got two good sized ones cost $30 and gave em a new home. i let them set until room temp and seasoned them with kosher salt and pepper then i put them on the ROL at 325...

i would definitely eat a couple of those.

I'll get right on it!

I ground 4lb's of sirloin steak and 2 lbs of bacon, i added some seasoning before i ground it up. i made two burgers, one for my wife and i. i placed them on the rib-o-lator inside my kettle using the cajun ring and the pitmaster IQ110 for temp control. i cooked the burgers at 300-320 grill...

i have been thinking of making and selling them on my site. i'm guessing $75 ish.

I stacked a Cajun Bandit ring on top of a Weber ring and placed it on my kettle and turned into a mini WSM. I also used a Pitmaster IQ 110 to control my temps and it worked great, kept it steady at 250. I also used my new home made injector and injected the spares, this thing works great. did i...

i got a new toy the other day. it's the pitmaster IQUE 110. it controls temps in your kettle, wsm, or uds. i tried it out yesterday cooking chicken and it worked great. you can see the video i took here. it cost $139 http://www.youtube.com/watch?v=sDVT7u6Tetghttp:// this is where i bought it...

i got the suck-o-lator out of mothballs yesterday to do some chicken. the suck-o-lator pulls a vacuum to expand the meat allowing it to marinate within a few hours vs overnight. i then tossed them onto the rib-o-lator to cook. i coated the chicken with greek yogurt, ginger,garlic, and orange...

i cooked a 6lb boneless pork butt on the rib-o-lator. i split it in two and put one on each tray. i used some apple for smoke. i coated one with a spicy honey mustered sauce i made and the other with brown sugar and some seasoning. the mustard tasted the best. i cooked them on my UDS gasser at...

it should have been LAMB STEAK.

i grilled a lamp steak for myself and somethin else for the wife. i minced some garlic and cilantro and added some olive oil to it to make a past. i salt and peppered the steak then slathered the paste over it then coated it with plain yogurt. (saw the yogurt thing it on TV) it didn't look that...

i thought i would share this. http://articles.mercola.com/sites/articles/archive/2011/05/04/has-your-meat-been-glued-together--why-you-need-to-know-and-avoid-this-dangerous-process.aspx

this is my first time cooking flat iron steak i bought two lbs and coated with Montreal steak seasoning and placed it on the rib-o-lator until internal temp was about 125-130 and then placed on a hot grill to reverse sear. this is a great steak, it was tender and very juicy, thanks to the rol of...

i think the guy is on to me, i haven't heard back from him since he called using an At&t operator, i told the operator he would have to contact me by email, nothin yet. talkin to those operators can last an hour or better.

i just want to pass this on for those of you who do not know this is a scam. Hello, My name is Ken Mark i want to order for BBQ pull pork and BBQ Ribs for 300 people and i want two sides along with it like Cole slaw and Potato salad and it will be pick up 3pm on the 10th of February,so please i...

i cooked up two batches (about 120) wings and drums on the rib-o-lator. temp was about 325-350 for 1hr. i marinated them in Italian dressing overnight and then sprinkled with Montreal steak seasoning, they tasted so good and went faster than a frog in a blender...

These are some cut up wings i did on the ROL. i used Montreal steak seasoning on them, and they where fantastic. there where about 60 pieces, and I cooked them at about 350 for about 45min. My belly liked them allot!

last week i cooked some salmon, asparagus, and a rib eye on the rol. grill temp was about 300-325. i cooked the salmon to 145 internal temp, and the rib eye till 125, didn't temp the asparagus, LOL, actually i didn't LOL i just smirked a little. SAL.the whole thing took about 1/2hr i put...

i love ribs, brisket, p shoulder and many other animals, but the one thing i love the most is short ribs. not just any short ribs, but the ones i make. i know every time someone makes somthin they say theirs is the best, but after alot of experamentin i found the short rib secret. these things...

here is some chicken i did on the Rib-O-Lator yesterday. they where so juicy i thought someone turned a hose on me. i used my FlavorDome smoker box as well, i used some apple chips and they tasted great. i used the grill mor sweet rub seasoning under the skin and the signature seasoning on top...

looks great... darn you, now i'm goin hafta go out and fight the rain and cook somthin.