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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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Old 07-27-2015, 01:11 AM   #1
DerHusker
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Smile 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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Old 07-27-2015, 01:21 AM   #2
yakdung
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Wow. I'm sitting here eating a stale bag of Chex Mix and drinking a Spite and you post this! Nice!
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Old 07-27-2015, 01:39 AM   #3
ssv3
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Very nice DH!
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Old 07-27-2015, 05:36 AM   #4
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One of the best looking meals I've ever seen on here.
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Old 07-27-2015, 05:46 AM   #5
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Wow, just Wow.
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Old 07-27-2015, 05:50 AM   #6
16Adams
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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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Old 07-27-2015, 05:57 AM   #7
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Ahhh very nice!!!
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Old 07-27-2015, 06:23 AM   #8
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That is a gorgeous meal! Wow!
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Old 07-27-2015, 07:42 AM   #9
nsbbqguy
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Nice looking steak ! I sure bet it was good
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Old 07-27-2015, 09:53 AM   #10
THoey1963
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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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Old 07-27-2015, 01:02 PM   #11
Enrico Brandizzi
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Looks delicious!
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Old 07-27-2015, 03:44 PM   #12
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Very nice!
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Old 07-27-2015, 03:58 PM   #13
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Super!

Macro Lens?
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Old 07-27-2015, 04:02 PM   #14
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Quote:
Originally Posted by yakdung View Post
Wow. I'm sitting here eating a stale bag of Chex Mix and drinking a Spite and you post this! Nice!
Thank you yakdung. Sorry about that.
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Old 07-27-2015, 04:04 PM   #15
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Quote:
Originally Posted by ssv3 View Post
Very nice DH!
Thank you ssv. I'm just trying to keep up with your cooks.
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