I've been in NKY this weekend so I didn't do any grilling up until today, now that I'm home. I have two nearly 2lb (each) and 2.5 inch thick Ribeyes on the grill at the moment that I picked up at Findlay Market. I'm doing a reverse sear on them cooking them at around 300 degrees until they're rare at 120. Then I will pull them off and let the Akorn come up to searing temps and sear them for a couple minutes per side or until they probe 125'ish in the center, they should come up to medium rare while they rest.

 

Busch's Country Corner? By far the best butcher in the market...

Busch's Country Corner? By far the best butcher in the market...

 

Honestly I didn't catch the name, but they were right at the entrance if you entered from the east side of the market. I looked at several other places but they seemed to have the best meat if your looking for thick cut beef.

Honestly I didn't catch the name, but they were right at the entrance if you entered from the east side of the market. I looked at several other places but they seemed to have the best meat if your looking for thick cut beef.

 

That's the spot. My go to for a beautiful, thick ribeye every time...

That's the spot. My go to for a beautiful, thick ribeye every time...

 

The Ribeyes were delicious, the best Ive likelely ever cooked. I bought some of the strips as well that I froze and will likely repurpose for steak fajitas, tacos or something similar. I went inside to look around and left with close to 7lbs of beef hah.

Busch's Country Corner? By far the best butcher in the market...

 

Isnt that the one that just got busted for food stamp fraud?

Isnt that the one that just got busted for food stamp fraud?

 

No idea. I pay with cash...

It's funny that you all mentioned that, when I placed my order they said they could accept cash only, I said sure that's fine. I just figured that their debit/credit machine was down.

I cooked the strips from Findlay market last night and they turned out great. After cooking and resting I ended up taking one of the strips and slicing it thin for a steak salad and cut the other up to make three filet sized portions to go with baked potatoes and corn.

 

Last week I asked my local butcher to cut me a 2" thick ribeye for a camping trip and it turned out amazing as well, even though the gas/charcoal duel fuel grill at our camper is nowhere near as friendly to cook on as the Akorn I have at home. I've made my mind up though that from now on I'm having my steaks cut 2" thick because they come out a perfect medium rare all the way through.

Anyone own a Traeger?

I'm in the market for a new grill/smoker.

Ribs and corn on the cob currently smoking on the charcoal grill.

Just got one of those Blackstone 36inch outdoor griddles. Can't wait to get it up, seasoned and cooking. There are tons of videos showing things to cook and how to do it.

Just got one of those Blackstone 36inch outdoor griddles. Can't wait to get it up, seasoned and cooking. There are tons of videos showing things to cook and how to do it.

 

The Blackstones are awesome! They cook evenly and quickly. I picked up the 17" tabletop not long ago to sit on a grilling station that I had made for it and my Akorn. I'm typically not a big fan of gas grills but I love the Blackstone flat tops. The Akorn and the Blackstone pair up quite nicely as well, I could cook about anything you can think of on those two cookers.

@JDEaston, thanks for mentioning the Blackstone. I just watched a bunch of videos and I can guarantee I will have one of those once I move to my new house this July. I can't wait, the options appear endless.

I gave in and purchased the "36 Blackstone. They were $199 on Amazon yesterday, let's just say I'm excited to use it.

I gave in and purchased the "36 Blackstone. They were $199 on Amazon yesterday, let's just say I'm excited to use it.

 

You'll love it. So many things you can do with it.