New Year’s Eve dinner.

Smoked then seared ribeye.
This ribeye came from a $6.99/lb rib roast I grabbed at Publix. Normally I don’t buy steaks from Publix but this I couldn’t pass up and at the price per pound it exceeded my expectations. Dry brined with SPG, then off to the Traeger till 110F internal. While the steak was cooling off from being smoked I started grilling the asparagus on the Kettle. Asparagus was coated in salt, pepper and evoo. Once the asparagus had some grill marks/char steak went on, flipped and rotated several times still I got the crust I wanted then offset till it hit 128.