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Old 11-09-2013, 09:13 PM   #2
Full Fledged Farker

Join Date: 12-29-12
Location: Clear Lake City, TX

I doono if I'd roll it. Just smoke it as is...then give it a quick sear on a really hot grate at the end.

I do this with ribeye all the time. Smoke at 200 for a couple of hours, then a 30 second sear. Makes for killer steak. Very tender and moist every time.

...although it's hard to go wrong with a bacon wrap on anything.
Klose custom 43" Deluxe Grill Chef
Retired: modified NB Bandera (2000-2012), may it rest in pieces.

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BevoBurn96 is offline   Reply With Quote