Ghost Chiles, Fancy Spices and a Gorgeous Ribeye

I’d been speaking on Twitter with a local spice merchant and told him I was interested in getting my hands on some Ghost Chiles and sure enough he had some in stock.  So Saturday morning I made my way to the Historic Brewery Market to see The Spiceman.  We had a good chat and I picked up a bag of Bhut Jolokia aka Ghost Chiles and a Grilling Kit,

I could think of no better way to first use this kit than on a couple of beauty ribeye steaks.  I ground the rub up with my mortar and pestle after salting the steaks for an hour or so.

I also cut a grid pattern into a vidalia onion and topped with bacon for a non-deep fried bloomin’ onion.

A few baby yellow potatoes rounded out the menu

Fired up a chimney full of lump charcoal and got the Weber OTS hot.  Onion and potatoes on direct with ribeyes on indirect as part of a reverse sear.

10 mins in I pulled the ribeyes to rest as the onion was taking longer than I had anticipated

Potatoes moved to indirect and steaks on direct heat for a sear.

Everything plated up:

This was the best steak I’ve ever made.  The rub was amazing and had a ton of flavour.  I highly recommend visiting The Spiceman at the Historic Brewery Market and following him on Twitter  I’ve become a convert to the reverse sear method, it hasn’t steered me wrong yet. 

Now I have to plan how to use those ghost chiles, I’m thinking in a brisket rub.

May 29, 2011 | Categories: Beef, Charcoal Grilling | Tags: bloomin onion, farmers market, Halifax, ribeyes, spices, steak | Leave a comment