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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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07-27-2015, 01:11 AM | #1 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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2.25 lb. Ribeye with Blue Cheese Compound Butter
A while ago I purchased this nice looking Bone-in Ribeye with the intention of entering it into a Throwdown (“Big Farking Chop”)
Unfortunately I didn’t read the entry deadline correctly and missed the cutoff time. No worries, I froze it and waited for a better time to cook it. A couple days ago I thawed it out. I frenched the Ribeye. Here are the ingredients for the rub. (Same as I use on Tri-Tip) I finely chopped the Rosemary. I rubbed on some Worcestershire sauce, then some fresh ground sea salt with garlic, some fresh ground black pepper, some steak seasoning and finally the Rosemary. I wrapped this up and let it rest for 6 hours. An hour before I put the Ribeye on the kamado, I cleaned and halved some Brussels Sprouts. I put them in a bowl, drizzled them with Basil infused OO, then some fresh ground sea salt with garlic, some fresh ground black pepper and gave them a good toss. I now put these in a vacuum sealed bagged and gave them a Sous Vide head start on their their way to my plate. Later I put the Ribeye on the 225 degree kamado, indirect, with some Hickory chunks and set my thermometer for an IT of 113 degrees. While this was happening I got the Brussels Sprouts going in my 14” C.I. skillet. First I fried up some bacon. I remove that and revered some crumbles for later. I pour off most on the bacon grease and then added some onion and 2 tbsp. of minced garlic and let them just start to sweat. Now I added 1/2 cup of red wine and then the Brussels Sprouts. Let this cook until they are tender and then add in some bacon crumbles. Once my thermometer alarm went off, I remove the Ribeye and loosely tented with foil. I opened my vents all the way and waited for searing temperatures. Once it reached 500 degrees on the dome thermometer I put the Ribeye on for 3 minutes per side. I removed it and let it rest 10 minutes and then plated everything up. Here it is with the Brussels Sprouts, some rice pilaf that my wife made, a couple of coins of Blue Cheese Compound Butter and a Modern Times Blazing World IPA. A perfect medium rare. And here is the money shot below. Unbelievably Delicious!
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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07-27-2015, 01:39 AM | #3 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Very nice DH!
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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07-27-2015, 05:36 AM | #4 |
Quintessential Chatty Farker
Join Date: 05-29-08
Location: LaFayette, GA
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One of the best looking meals I've ever seen on here.
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Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50 |
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07-27-2015, 05:46 AM | #5 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Wow, just Wow.
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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07-27-2015, 05:50 AM | #6 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Wheat Chex and almond milk with a too ripe banana as I look at this thread.
My life sucks. :-))
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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07-27-2015, 09:53 AM | #10 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Great looking pics. I love the color. Are you using some sort of filter or edit the settings on the color?
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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07-27-2015, 04:02 PM | #14 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Thank you yakdung. Sorry about that.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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07-27-2015, 04:04 PM | #15 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Thank you ssv. I'm just trying to keep up with your cooks.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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Tags |
Brussels Sprouts, Compound Butter, DerHusker, ribeye, steak |
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