Bone-In Ribeye

When celebrating a special occasion (happy anniversary, Natalina) there is noting like a great steak.

For my steak, I started with a 2-inch thick, 22 oz. bone-in ribeye. I seasoned the meat with Obie-Cue's Double Strength Garlic Pepper and The Salt Lick Dry Rub.



The steaks were seared at lava temps on the Big Green Egg then rested and finished on the Egg at 400 degrees.


his and hers

DESSERTS: Homemade Ice Cream

One of the few culinary traditions that my family has is that we always make homemade ice cream on the 4th of July. Usually we're at my grandparents' house; this year we're at the lake, but we always use the same recipe. I'm told my great-grandparents developed this very basic recipe sometime in the 1920s. I think it's pretty good, but then again, I haven't tasted a lot of homemade ice cream. It can be easily modified from vanilla to other flavors by removing most of the vanilla and adding in other things. We have experimented with that over the years, but for today, here is the recipe for vanilla.

Homemade Vanilla Ice Cream

1/2 qt half and half
1/2 pt heavy whipping cream
2 eggs
1.5 cups sugar
2 tablespoons vanilla (real if you've got it)
1/2 qt whole milk
1 pinch of salt

Mix all ingredients together. Crank away.