The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Reverse Seared Ribeye & Asparagus (http://www.bbq-brethren.com/forum/showthread.php?t=159096)

R2Egg2Q 04-20-2013 04:36 PM

Reverse Seared Ribeye & Asparagus
 
2" thick ribeye, seasoned with Rub Co Santa Maria & Original rubs, indirect cook on a Small Egg at 250-275 with some red oak smoke until IT hit about 115, then seared a minute per side. Asparagus brushed with EVOO and each clip seasoned with one of the following: Rub Co Santa Maria, Big Butz Gettin' Roasted, or Todd's Dirt. I got them mixed up during the cook so I'm not sure which rub I liked best. :doh:

http://i1005.photobucket.com/albums/...psc313f701.jpg
http://i1005.photobucket.com/albums/...ps8f9f334d.jpg
http://i1005.photobucket.com/albums/...ps430530aa.jpg
http://i1005.photobucket.com/albums/...ps107ee3e2.jpg
http://i1005.photobucket.com/albums/...ps69c7fe3a.jpg
http://i1005.photobucket.com/albums/...ps566f3393.jpg
http://i1005.photobucket.com/albums/...psd8c43569.jpg

Thanks for looking!

PigTamer 04-20-2013 04:38 PM

Looks awesome...where did you get the clips?

AussieTitch 04-20-2013 04:40 PM

Asparagus seems a very popular grilled Vegie in the states.
Like the clips :thumb: be great for grilling spring onion
nice looking meal you cooked up mate

dwfisk 04-20-2013 04:41 PM

Absolutely amazing. Missed the part on first read about a "small green egg" and assuming a normal sized grill I was thinking to myself that was the biggest damn ribeye I'd ever seen - it still looked like a healthy cut. Great job!

DerHusker 04-20-2013 04:44 PM

Very nice looking meal. :clap:

R2Egg2Q 04-20-2013 04:46 PM

Quote:

Originally Posted by PigTamer (Post 2454411)
Looks awesome...where did you get the clips?

Sur La Table: http://www.surlatable.com/product/PR...le-Grill-Clips-

They sure make flipping and moving the asaparus around easier.

Oldbob 04-20-2013 04:46 PM

That steak Looks Awesome !!

R2Egg2Q 04-20-2013 04:50 PM

Quote:

Originally Posted by dwfisk (Post 2454419)
Absolutely amazing. Missed the part on first read about a "small green egg" and assuming a normal sized grill I was thinking to myself that was the biggest damn ribeye I'd ever seen - it still looked like a healthy cut. Great job!

It was actually labeled as a "ribeye roast" and I think it was about 2 lbs in weight but considering it only had one bone, I call it a nice thick steak!

landarc 04-20-2013 04:59 PM

Very nice as always John, that steak is calling to me

code3rrt 04-20-2013 05:08 PM

Holy Cow!.......or should I say hole cow:wink:, fine looking rib eye!

KC

NorthwestBBQ 04-20-2013 05:27 PM

Looks delicious.

Mark Warren 04-20-2013 05:56 PM

Yummy :hungry:

Bonewagon 04-20-2013 06:26 PM

Terrific! I dig the clips.

Tiger fan 04-20-2013 07:03 PM

I am pretty much sold on the reverse sear deal on any steak over 1 1/4". Easy to control sear and temp and seems to have a much better meaty beefy taste. Heck, my wife thinks I have now become a pitmaster instead a meat burner! Please don't tell her any different.

boiler93 04-20-2013 07:32 PM

Nice job on the reverse sear. After looking at those pics i will have to give it a try.


All times are GMT -5. The time now is 09:28 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.