My picks this week - Lockdown meals and wines to match
- Ribeye - reverse-seared for 1 hour at 90 degrees in the oven and finished on my Le Creuset griddle as hot as I can get it - Medium Rare
- 3 minutes on each side and spoon garlic and butter over the meat for the last 2 minutes - rest for 5 before carving.
- When the heat is turned off - throw some lettuce on for a great little side. It absorbs butter and garlic.
- Reverse sear makes for a strong crust.
- The picture says it all.
- Beer can chicken for 2 hours in the Smoker. Rub with seasoning all over (garlic, onion, paprika, cumin, cardamom, cajun) + beer in the can!
- Cook until 70 degrees in the middle.
- Rest for 15 minutes covered in foil
- Cut and see the juices flow - yum!
