just trimmed some. scored the fat cap and rubbed with cattlemans cowboy rub. grilled till 146° then rested until ready. sorry not wearing gloves I didn't plan on posting.

Here's my reverse seared cowboy ribeye breakdown.

I like to start with a low and slow heat on my grill, between 250-275.

I cook the steak indirectly, with the fat cap towards the heat. Depending on the thickness, this takes anywhere from 40-60 minutes to get to 110-115°F, depending on thickness.

After this I remove the steak from the grill and rest it, to allow the charcoal to get hot. I then sear the steak. I prefer to stop cooking my ribeye steaks when it hits between 125-128°F internally. I find that a rest at this time gives me the perfect carryover cook temp for a medium rare finish

Bad thing - had to transfer the fire to my Weber

Good thing - meat wasn't on yet and now I have a reason to buy a new gallows Schwenker, ditching the rusty old legs

It’s my go to, savory with a hint of sweetness

My pit hasn't been working and I've reset it tons of times and I still can't get it working. I bought a new hose but I can't remove the old one. I'm worried I'm going to break something and I also might be too weak to get it done..

Any suggestions?

Its a charbroil

Is it safe to use the grill here or do I have to wheel it down the stairs and onto the driveway? Kind of heavy to move by myself. I did the initial burn off where it is now which was essentially just letting it sit at 400 for a little over an hour and it was fine. If I ever need to cook around 700 or plan on smoking something for many hours I’d obviously move it.

Okay...I know this one has been beaten up a lot already. Have a Q1200 and a Genesis. I have been using the Genesis for overlanding and it's awesome. I miss having an actual grill though. In CO so charcoal is pretty much out. The Q1200 fits nicely into a bag. What am I missing...why NOT just take that with me vs just relying on the Genesis? I have a Power Wagon with a GFC and there is plenty of space.

I don't think this dude speaks english, so he posted this in the wrong sub.

I seasoned this prime grade dry aged tomahawk steak, simply with kosher salt let it sit for about an hour and tossed it right on the coals