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Found 9 results

  1. To celebrate my new patio cabinets we invited some friends over so I thawed out a 2 1/2" ribeye steak I had in the freezer. I unwrapped it and seasoned with Primo Chicago Stockyard steak seasoning. I wrapped it up and let it take a 6 hour get happy rest. I now prepped some heirloom carrots and sliced them up so they were ready to steam right before we eat. Also washed and prepped some small potatoes so they were ready. Around 45 minutes before our guests arrived I started up the kettle. I tried my new Vortex out for this cook. Around 30 minutes before our guests arrived I put on the potatoes and the steak. It rode right about 330 degrees for the next hour. My friend had brought a Belgian Ale with him so we drank a glass of that while the meat and potatoes were cooking. Here it is once the meat alarm went off at 113 degree I.T. I remove everything and tented the steak with foil. We then cooked up some shrimp marinated in lemon juice and garlic that our friends had brought. I then opened open the vents and let the Vortex go nuclear. Once I thought it was like the sun I put the steak on for 60 seconds. Flipped it and let it cook another 60 seconds. I brought this in the house and let it rest for 10 minutes. I then cut the rib bone off and sliced it up into approximately 1/2" slices. I now placed the slices onto a wooden cutting board for serving and squeezed some blue cheese and herb compound butter on the top. I took this out to the table and we all served up a plate with the lemon garlic shrimp, baked potato and the heirloom carrots. So good! Thanks for looking.
  2. Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again this year. My preparations started the night before when I made up some Horseradish Sauce. (This pic is from last year but it’s the same as what I did this year) Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes) 1/2 cup sour cream or crème fraiche 1/4 to 1/2 teaspoon fresh lemon juice pinch of cayenne 2 teaspoon thinly sliced chives. (I like to use Dill) 2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce) I had this nice boneless Ribeye Roast in my freezer that I started thawing last Tuesday. Early Sunday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it sit on the counter for the next 4 hours to come up to room temperature. Around noon I set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. While it was cooking we set the table from our guests. After it reached an internal temperature of 124 degrees I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 1 minute per side. Here are some pics of me slicing it. On the table on the Christmas platter. And here it is plated with a Stone Brewing “Pataskala Red X IPA” on the side. Both are waiting to be devoured. Even though this was cooked to mostly medium it was still delicious. The rub / paste developed into a nice crust that was absolutely delicious. Thanks for looking.
  3. My Easter Rib Eye Beef Roast This was our Easter main family meal. I bought a 14 lb cryo-vac whole boneless rib eye at Costco. Cut off a 6.5 lb roast for the Easter cook. I had been wanting to try a roast like this from the whole rib eye for quite a while. This roast was cooked indirect at 360 degrees for roughly 1 hr 45 minutes hours (starting with the temps about 400 and immediately adjusting the vents to let it drop) with no smoking wood as did not want a roast with a smoke profile. Brought it to 130 internal and removed it for a loosely tented foil rest. Hit the mark on the right doneness levels to satisfy the span of preferences of the family. The flavor coating on the meat was fine minced garlic, kosher salt, coarse black pepper, dried thyme, dried rosemary and olive oil. Tender, juicy and flavorful. A winner for a roast! I was debating on slicing the rest of the whole piece for steaks but it will now be frozen as a future roast cook. Accompaniments were roasted garlic mashed potatoes – yes I roasted the garlic on Joe. The asparagus were also roasted at 325 for about 15+ minutes after the meat was removed. My daughter did all the non-kamado cooked sides such as the potatoes and the rolls (from scratch, too!). That is a Germany vintage Grand Noir blue cheese based sauce (with mayo, black pepper, garlic, tarragon, parsley, cayenne, red wine vinegar, and half-and-half) she developed for the asparagus. Delicious meat, delicious sides, all-in-all a great family meal to celebrate the Easter season. Here are a few additional pictures through the process. All Seasoned Up Rested and Ready to Carve Folks Are Lining Up Our family thanks the Lord this Easter for granting us salvation and our daily bounty.
  4. Well here you are, my first 28 day aging is done! DAY 0 MID WAY (my condenser fan also decided to go on me... fixed!) DAY 28 - Happy Day OK my take on this. I did find that there was more beef flavour but not really more tender than any other regular rib eye steak I have made. Mine was medium rare and my wife's on the right was well done. I let them both rest for 5 minutes and then started eating. Maybe my expectations were too high? I don't know. They were awesome just not as tender as I was expecting them to be. They were cooked on my Grill Gates (obviously with those grill marks) sitting on my 7441 which I have done before with other steaks. All in all, I'm happy with this and I have a NY that is on week #2 sitting comfortably in the fridge. Thanks to those great knives also for helping out.
  5. well i decided that since it was New Years Eve and I haven't tried dry aged meat before that this would be the night Whole Foods has a Dry age locker on site and you can see the meat inside so I decided to save money and have them dry the meat for me I was assured that the meat was aged for more then 30 days and I bought 1 rib eyes steak(10 oz) which is big enough for the wife and me to share I did a reverse sear and there are no pictures because posting this was an after thought My first thoughts was that even if it was tender that the prime ribeye that costco sells is just as good, maybe i was expecting it to jump out at me and say wow but i was not overly impressed my wife said she was able to tell the difference so maybe my taste buds and not as refined as hers anyway I will likely try again but I am not going to invest into this hobby
  6. Cowboy Steaks 3 pounds each one......2" Salt, Pepper, Garlic Powder and Olive Oil Temp 200C-400F 45 Min - 1 hr. Indirect heat,
  7. Most of you have Kroger, but Smith's has rib eyes at 5.99/lb. I got mine a 3.59 / lb on clearance. I spent $22 for 6 large rib eyes totaling 6.2 lbs!
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