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Started By
Message
1
Posted on 1/23/14 at 4:33 pm to ole man
That was like T Ball. Too easy.
Posted on 1/23/14 at 4:35 pm to Thib-a-doe Tiger
If the ribeye is bone-in and thick as hell that might work. 200-220* on the smoker for an hour wouldn't dry it out.
Posted on 1/23/14 at 4:36 pm to beHop
Sounds iffy to me. Especially putting it on a sear after. Hope it turns out ok
This post was edited on 1/23/14 at 4:38 pm
Posted on 1/23/14 at 4:37 pm to BRgetthenet
We're gonna have to see before and after pics of this ribeye.
Posted on 1/23/14 at 4:38 pm to beHop
Yeah, the recipe is for bone in, one hour@ 200*, then a one minute sear on each side.
I've had them like this before. They still come out med rare like that.
I've had them like this before. They still come out med rare like that.
Posted on 1/23/14 at 4:38 pm to beHop
cold pizza
Posted on 1/23/14 at 4:39 pm to BRgetthenet
We're gonna need photographic evidence
Posted on 1/23/14 at 4:40 pm to beHop
This is the first smoked ribeye on my smoker I'm tryin'. If it comes out good looking I'll post a pic. 
Posted on 1/23/14 at 4:41 pm to BRgetthenet
I want to see it. Might have to try it on mine if its any good.
Posted on 1/23/14 at 4:41 pm to BRgetthenet
Tell them! You know what you are doing! I have faith in you #hockeypuck #nitroslice
Posted on 1/23/14 at 4:44 pm to The Stash
quote:
#nitroslice
Posted on 1/23/14 at 4:44 pm to malvin
this was nets best round last year
Posted on 1/23/14 at 4:46 pm to ole man
#16 is a motherfricker
Never mind read that as a par 3
Never mind read that as a par 3
This post was edited on 1/23/14 at 4:48 pm
Posted on 1/23/14 at 4:47 pm to malvin
On game day at Chimes by campus used to do a ribeye royale which was smoked, seared, and then topped with a fistful of lump crabmeat and hollandaise sauce.
Posted on 1/23/14 at 4:48 pm to beHop
I took some backstrap out of the freezer this morning. Haven't decided how to cook it yet. Gonna pull a couple of guineas out tonight and make a gumbo tomorrow
Posted on 1/23/14 at 4:49 pm to ole man
That's all in the past oleander.
I'm stronger now than I was then. I'm putting one out to the 400 yd mark this year.
I'm stronger now than I was then. I'm putting one out to the 400 yd mark this year.
Posted on 1/23/14 at 4:49 pm to BRgetthenet
Drink of choice?
Posted on 1/23/14 at 4:49 pm to malvin
How do you usually do it? I've got a couple go-to's if you're interested.
Eta: was introduced to this last weekend
And it might be my new favorite in the 50-75$ range
Eta: was introduced to this last weekend
And it might be my new favorite in the 50-75$ range
This post was edited on 1/23/14 at 4:53 pm
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