Cowboy Ribeye

Prepare Ribeye: Course Liberal coating of both salt and pepper. Bar-B-Q at 250 till 10 degrees from target temperature, remove and wrap in foil. Bring Bar-B-Q to full temperature then Caramelize the meat. Reduction Sauce: Mix Balsamic Vinegar and Jack Daniels, bring to a boil then simmer till about 3/4 of a cup of sauce is left over or about 1/2. Brown Butter Bacon Sauce: Melt butter, then add bacon. Cook bacon till done and then drain the butter and fat. Add more butter, melt till its brown and then set aside. Serve: Slice Rib-eye into strips, and lay out on a pile of mash-potato. Drizzle the Brown Butter Bacon Sauce and the Balsamic Reduction over meat and potato's. Artichoke: Cut, clean and prep Artichoke - Mix Olive Oil, Balsamic Vinegar and Garlic in a large bowl. Soak Artichoke in bowl, then remove and Grill till soft.