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Gerald Germany Male Woodstock, GA United States: Share on Facebook Share on Facebook Share Twitter

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Gerald Germany and Kerry Farrell are now friends

Aug 13, 2010

Gerald Germany left a comment for Cathy Bean

"OK...so you really didn't exactly "smoke" them in the traditional sense. I'll give your seasoning combo a shot. Sounds good! Thanks!"

Jul 20, 2010

Cathy Bean left a comment for Gerald Germany

"Gerald what I did was take a fork and poke a few holes in each of my rib eyes.......then I lightly not heavily, dusted them with Tony Chachere's Original Creole Seasoning, a little of Worcestershire Sauce, again not heavy, Soy Sauce (this keeps…"

Jul 20, 2010

Gerald Germany left a comment for Cathy Bean

"How did you do it?"

Jul 19, 2010

Cathy Bean left a comment for Gerald Germany

"thanks Gerald......I attempted several ways to get my rib eyes moist....tender...and the way I like it.......finally figured it out.......they were really good............"

Jul 19, 2010

Gerald Germany left a comment for Cathy Bean

"Hi Cathy, I prefer to smoke the whole ribeye, then slice it to the desired thickness steaks. I try to keep the smoker at about 200-225 degrees and let the ribeye smoke all day....8-10 hours or so. I just use a salt and pepper rub and smoke with…"

Jul 17, 2010

Gerald Germany joined Grill-Share's group

Georgia

Jul 17, 2010

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Jul 17, 2010

Welcome Them!

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Rate your grilling experience?: Intermediate

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At 8:05am on March 4, 2011, michael menard said…: good morning gerald how are you

At 7:12am on July 20, 2010, Cathy Bean said…: Gerald what I did was take a fork and poke a few holes in each of my rib eyes.......then I lightly not heavily, dusted them with Tony Chachere's Original Creole Seasoning, a little of Worcestershire Sauce, again not heavy, Soy Sauce (this keeps the beef flavor from being over ride by your seasonings, and then Kikoman Teriyaki Baste and Glaze Sauce.....let them sit in this and get very happy for about an hour or so...turning them in between time.....the amount of charcoal I use is just a chimney full, after they are ready, place them on one side of your barrell grill........(oh let your steaks come to room temperature before putting them on).........what I do now (and forever will), is sear my steaks on both sides really good, this keeps the juice in and please do not use a fork for turning them, you do not want to let your juice escape, after searing them over your ready coals, move them over to the side and cook them with the lid close to the color you like, I like my a little pink in the middle so I cook mine for about 15-30 minutes depending on the thickness.....(I do not like thin steaks).......everyone has their way of cooking beef......some do not even season them and some do,,,,,it is a preference thing to me........hope you at least try this one time......see ya

At 12:11pm on July 19, 2010, michael menard said…: is that next to cedartown

At 11:49am on July 19, 2010, michael menard said…: what part of georgia

At 11:29am on July 19, 2010, michael menard said…: iv got some family that lives in cave spring,georgia that is my dad and my step mom brother

At 7:46am on July 19, 2010, Cathy Bean said…: thanks Gerald......I attempted several ways to get my rib eyes moist....tender...and the way I like it.......finally figured it out.......they were really good............