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kingstar 01-10-2013 10:08 PM

Beef Love
 
Oh yeah! The butcher mistook what my wife asked him to do, so we ended up with these massive ribeyes instead of a roast. The smallest one is over 25 ounces and the largest is over 30. There is another one out of the picture along with the ribs. I've never done a reverse sear, so I'm going to try that out. Plan to take it to about 120 over indirect then up to 130 or so over direct. I'm actually looking forward to this happy mistake. Can't wait for Sunday. Saturday I'm going to cook the ribs that came off the roast. That will also be the first beef ribs I have done.

http://i1064.photobucket.com/albums/...psa00b0070.jpg

Pyle's BBQ 01-10-2013 10:44 PM

Those are going to take a while to get to 120. Great looking steaks.

superdan 01-10-2013 11:23 PM

That's how I like them right there!!!

chriscw81 01-10-2013 11:34 PM

The only thing better than a thick ribeye is a thick ribeye with a nice smoke flavor.




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martyleach 01-10-2013 11:49 PM

Simply beautiful. My wife has never made a misteak as gorgeous as that. Enjoy!

BigBellyBBQ 01-11-2013 04:52 AM

Quote:

Originally Posted by chriscw81 (Post 2324567)
The only thing better than a thick ribeye is a thick ribeye with a nice smoke flavor.




Sent from my Nexus using Tapatalk 2

yeeeeeup!!! I use my weber, lump and wood on one side for indirect, get the fire ripping hot..move coals to one side...place steaks on other side...put lid on with holes open....flip.....about 10 mins a side for that thick cut...now remove lid and place on the hot side a few minutes each...let rest...grab abeer..and enjoy! I have been doing this for rib eye, strip and of course tri tip...
now for the next time, get the rib roast whole and let wet age for a month and then slice into steaks....let all roast age first min 4 to 7 weeks...

Gore 01-11-2013 05:44 AM

Doesn't look like a mistake to me. :hungry:

PatAttack 01-11-2013 07:19 AM

Man, those are good looking ribeyes!:faint:

BigBlock 01-11-2013 07:57 AM

need to cave man those bad boys

SmokinSlowPoke 01-11-2013 08:54 AM

@Kingstar I just want you to know that I'm ready to tag in if you need any help with those bad boys! Good Eats!

chicagokp 01-11-2013 10:06 AM

When should I be over?

Untraceable 01-11-2013 12:06 PM

how dare he, what a deckle

djoseph74 01-11-2013 12:08 PM

Quote:

Originally Posted by kingstar (Post 2324504)
Oh yeah! The butcher mistook what my wife asked him to do, so we ended up with these massive ribeyes instead of a roast. The smallest one is over 25 ounces and the largest is over 30.

Eat well!

cowgirl 01-11-2013 12:32 PM

Wow those look good!!

I like Bigbutts 01-11-2013 04:06 PM

Woof !!!!!!!!!!!!!


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