Simple pat dry the pork with a paper towel, coat with EVOO and then cover with muddica.
Put two potatos in the microwave for 9 minutes to soften them up. They will be hot when you take them out so use an oven mitt to handle.
Place a pencil on both sides of the potato and slice down making 1/8th inch cuts, then slice pieces of bacon to put in between the slits. Then a light dash of your favorite BBQ rub-
Cook indirect of the coals high heat for about 35 minutes- vents wide open til the bacon crisps up, then add generous amounts of shredded Mexican cheese blend, cover the grill for a couple minutes to let that cheese melt in-
Half a chimney of hot coals in the Smokey Joe, vents wide open. Let cast iron pan heat up. Pat dry the steak to remove any moisture then coat with EVOO and season with salt pepper garlic . Insert thin garlic shavings into small cuts in the steak.
Once cast iron pan is hot put in a good glob of butter and let it just start to brown and then slap your ribeye on. Don’t move it. Let it work with the butter and the pan to get some good browning (read flavor). When you see the edges of the steak curl up a bit then you can lift to check if you got the browning you want on the first side. Flip and do it to the other side and then hold the steak with the tongs and brown that fat cap along the side. Drizzle with butter to finish…