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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-30-2011, 12:22 AM | #1 |
On the road to being a farker
Join Date: 01-31-09
Location: Pittsburg, CA
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Ribeye and Roasted Corn, Pron
Found a great price on ribeyes, so I bought a 3-pack of nice thick ones almost 1.5 pounds each.
Had the time today, so I did a pre-smoke at 180-200 degrees. I seasoned them ahead of time and kept them in the fridge until I was ready. I then put them straight from the fridge onto the smoker which was still ramping up to 200. Had a few handfulls of mesquite chips in there with just a few lit coals on top of lots of unlit lump. Let them smoke for about 80 minutes and pulled. Left them on a bit too long though and internals crept up to the 120's. I love that color on the steaks though. Meanwhile I added a full chimney of lit BBK to the Egg (just bought a bunch from HD, so thought I'd give it a chance again) on top of the mesquite lump remnants. Added some very thin splits of almond wood too. Let it equilibrate for a bit up to 500, then opened the top vent more and added a steak when it hit 600. I gave each side about 3 min and then pulled it. Got a decent crunch around the edges, the rendered fat was awesome, and there was a great mesquite smoke aroma to it. Next time I'll watch more closely and stop the pre-smoke at a lower internal temp because this one got too done after searing. It was gone so fast, I barely got the last picture in. The other two I'll be searing tomorrow. The Egg was still hot so I wanted to try re-roasting some corn. I cooked 20 ears the day before -just trimmed the loose ends and tossed them all on the egg and cooked about an hour at about 335. I shucked 4 ears of the pre-cooked corn and dusted with kosher salt, pepper, and drizzled some oil over that, then on to the hot Egg at about 600 degrees again. Around 4 min then rolled them for another 3-4 and pulled. I could hear some kernels exploding toward the end. They had a richer, denser, more complex flavor after roasting, I'll be doing this again.
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[COLOR=green][B]XL BGE[/B][/COLOR], NBBD Offset, 3 Weber kettles, gas and electric cabinet smokers, and a few smoker projects waiting |
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05-30-2011, 12:29 AM | #3 |
Knows what a fatty is.
Join Date: 05-24-11
Location: Wood Pile
Name/Nickname : POWER
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Looks good! Tomorrow I have White Corn, Tri Tip, Salmon, Ahi Tuna for the smoker/grill =)
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"UMAMI"-The 5th Flavor Sense ~ CharBroil-SantaFe Brand New Weber 22.5" Silver Unused |
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05-30-2011, 01:32 AM | #6 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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MMMMMMMMMMMMMMM...........mmmmmmmmmmmmmmmmm
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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10-05-2011, 09:34 PM | #8 |
Full Fledged Farker
Join Date: 06-30-09
Location: seatle,wa
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id eat some of that but only until it was gone.
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[URL]http://www.facebook.com/tastyribs[/URL] 1. Gas UDS 1. charcoal UDS 2. Big gassers 2. 22.5 kettles a torch and weed burner in case the others fail, or i just want to burn somthin. B-O-B 206-999-0962 [EMAIL="[email protected]"][email protected][/EMAIL] [URL="http://www.ribolator.com/"]http://www.ribolator.com[/URL] [URL]http://www.bungeeclips.com[/URL] |
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10-05-2011, 09:37 PM | #9 |
is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.
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I'm thinking ribeyes and wings this weekend..............
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10-05-2011, 11:31 PM | #10 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Now that's some chit I AIN'T NEVER SEEN! You smoked the steaks before you seared em? UNREAL.They look GREAT! Congrats. Live and learn. Guess that would be reverse TREX!
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10-06-2011, 01:19 AM | #11 |
Full Fledged Farker
Join Date: 06-20-11
Location: pratt, KS
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Nothin better than a ribeye, that looks great
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Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon |
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10-06-2011, 01:51 AM | #12 |
Knows what a fatty is.
Join Date: 09-14-11
Location: Salt Lake City, UT
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I can almost smell those steaks just from your pics! Perfect!
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10-06-2011, 09:56 AM | #13 |
is one Smokin' Farker
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
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The steaks look fantastic and grilled corn is my favourite side of all time.
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10-06-2011, 10:24 AM | #14 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Very nice smoke colour on there!
Nice cuts!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-06-2011, 10:25 AM | #15 |
is one Smokin' Farker
Join Date: 07-12-11
Location: Zephyrhills, FL
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Yes, please I like mine med-rare to rare. That looks awesome man!!! I don't know if you said it and I missed it or not, so I will ask. What did you season with? Anything special?
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