Ribeye and Roasted Corn, Pron

MG_NorCal · 05-30-2011, 12:22 AM

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.

dealm9 · 05-30-2011, 12:25 AM

wow that all looks great. thanks for the idea for the ribeyes. i am definately going to try that

BBQpower · 05-30-2011, 12:29 AM

Looks good! Tomorrow I have White Corn, Tri Tip, Salmon, Ahi Tuna for the smoker/grill =)

Kosmo's Q · 05-30-2011, 01:11 AM

Ahhhh man I'd hit that!

BIGBrandon2785 · 05-30-2011, 01:26 AM

Im gonna get me a ribeye tomorrow

RevZiLLa · 05-30-2011, 01:32 AM

MMMMMMMMMMMMMMM...........mmmmmmmmmmmmmmmmm

Frank Grimes · 05-30-2011, 01:40 AM

They look great, ribeyes cooked correclty are my favorites, and those are perfect.

Rib-O-Lator · 10-05-2011, 09:34 PM

id eat some of that but only until it was gone.

Big Bears BBQ · 10-05-2011, 09:37 PM

I'm thinking ribeyes and wings this weekend..............

Hoss · 10-05-2011, 11:31 PM

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!

tmehlhorn · 10-06-2011, 01:19 AM

Nothin better than a ribeye, that looks great

Steve W · 10-06-2011, 01:51 AM

I can almost smell those steaks just from your pics! Perfect!

smokainmuskoka · 10-06-2011, 09:56 AM

The steaks look fantastic and grilled corn is my favourite side of all time.

Phubar · 10-06-2011, 10:24 AM

Very nice smoke colour on there!
Nice cuts!

tamadrummer · 10-06-2011, 10:25 AM

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?

05-30-2011, 12:22 AM	#1
MG_NorCal On the road to being a farker Join Date: 01-31-09 Location: Pittsburg, CA	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. __________________ [COLOR=green][B]XL BGE[/B][/COLOR], NBBD Offset, 3 Weber kettles, gas and electric cabinet smokers, and a few smoker projects waiting

05-30-2011, 12:29 AM	#3
BBQpower Knows what a fatty is. Join Date: 05-24-11 Location: Wood Pile Name/Nickname : POWER	Looks good! Tomorrow I have White Corn, Tri Tip, Salmon, Ahi Tuna for the smoker/grill =) __________________ "UMAMI"-The 5th Flavor Sense ~ CharBroil-SantaFe Brand New Weber 22.5" Silver Unused

05-30-2011, 01:32 AM	#6
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	MMMMMMMMMMMMMMM...........mmmmmmmmmmmmmmmmm __________________ www.BowlingBallExchange.com on Facebook 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

10-05-2011, 09:34 PM	#8
Rib-O-Lator Full Fledged Farker Join Date: 06-30-09 Location: seatle,wa	id eat some of that but only until it was gone. __________________ [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]

10-06-2011, 01:19 AM	#11
tmehlhorn Full Fledged Farker Join Date: 06-20-11 Location: pratt, KS	Nothin better than a ribeye, that looks great __________________ Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon

05-30-2011, 12:25 AM	#2
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH	wow that all looks great. thanks for the idea for the ribeyes. i am definately going to try that

05-30-2011, 01:11 AM	#4
Kosmo's Q is one Smokin' Farker Join Date: 09-24-06 Location: Mustang, Okla.	Ahhhh man I'd hit that!

05-30-2011, 01:26 AM	#5
BIGBrandon2785 Full Fledged Farker Join Date: 07-02-10 Location: St.Louis	Im gonna get me a ribeye tomorrow

05-30-2011, 01:40 AM	#7
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL	They look great, ribeyes cooked correclty are my favorites, and those are perfect.

10-05-2011, 09:37 PM	#9
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi.	I'm thinking ribeyes and wings this weekend..............

10-05-2011, 11:31 PM	#10
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	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!

10-06-2011, 01:51 AM	#12
Steve W Knows what a fatty is. Join Date: 09-14-11 Location: Salt Lake City, UT	I can almost smell those steaks just from your pics! Perfect!

10-06-2011, 09:56 AM	#13
smokainmuskoka is one Smokin' Farker Join Date: 08-30-11 Location: Huntsville, Ontario, Canada	The steaks look fantastic and grilled corn is my favourite side of all time.

10-06-2011, 10:24 AM	#14
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Very nice smoke colour on there! Nice cuts! __________________ -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

10-06-2011, 10:25 AM	#15
tamadrummer is one Smokin' Farker Join Date: 07-12-11 Location: Zephyrhills, FL	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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