Tatonka Dust Steaks Review

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  • Sunday, 27 September 2015 00:00
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Ingredients: USDA Choice Filets (4)
Ribeye Steaks (2)
Owen's BBQ Tatonka Dust Seasoning
Mis Rubin's Black Magic Seasoning
Butcher's BBQ Grilling Oil
Lumberjack BBQ Pellets (Mexican Heat)
Potatoes (as side dish)
Mushrooms (as side dish)
Bread Rolls (as side dish)

Recipe: Generously spread Butcher's BBQ Grilling Oil over both sides of filets and ribeyes.
Sprinkle Tatonka Dust on both sides of one filet, lightly coating filet.
Lightly sprinkle Mis Rubin's Black Magic seasoning on both sides of remaining filets and ribeyes.
Pre-heat Yoder YS640 smoker to 350F using Lumberjack BBQ pellets (Mexican Heat blend).
Also pre-heat small charcoal grill with charcoal.
Cut potatoes into bite size pieces and place on grill.
Place filets and ribeyes on grill and place temperature probes into thickest part of steaks.
Once internal temperature of ribeyes and filets reaches 130F, remove from Yoder.
Place ribeyes and filets on charcoal grill for reverse sear and cook for 1 minute on each side.
Remove potatoes from Yoder when lightly brown and cooked thoroughly.
Serve steaks with potatoes, mushrooms, and bread rolls as side dishes and enjoy!

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