Beef Love

kingstar · 01-10-2013, 10:08 PM

Oh yeah! The butcher mistook what my wife asked him to do, so we ended up with these massive ribeyes instead of a roast. The smallest one is over 25 ounces and the largest is over 30. There is another one out of the picture along with the ribs. I've never done a reverse sear, so I'm going to try that out. Plan to take it to about 120 over indirect then up to 130 or so over direct. I'm actually looking forward to this happy mistake. Can't wait for Sunday. Saturday I'm going to cook the ribs that came off the roast. That will also be the first beef ribs I have done.

Pyle's BBQ · 01-10-2013, 10:44 PM

Those are going to take a while to get to 120. Great looking steaks.

superdan · 01-10-2013, 11:23 PM

That's how I like them right there!!!

chriscw81 · 01-10-2013, 11:34 PM

The only thing better than a thick ribeye is a thick ribeye with a nice smoke flavor.

Sent from my Nexus using Tapatalk 2

martyleach · 01-10-2013, 11:49 PM

Simply beautiful. My wife has never made a misteak as gorgeous as that. Enjoy!

BigBellyBBQ · 01-11-2013, 04:52 AM

Quote:

Originally Posted by chriscw81

The only thing better than a thick ribeye is a thick ribeye with a nice smoke flavor.

Sent from my Nexus using Tapatalk 2

yeeeeeup!!! I use my weber, lump and wood on one side for indirect, get the fire ripping hot..move coals to one side...place steaks on other side...put lid on with holes open....flip.....about 10 mins a side for that thick cut...now remove lid and place on the hot side a few minutes each...let rest...grab abeer..and enjoy! I have been doing this for rib eye, strip and of course tri tip...
now for the next time, get the rib roast whole and let wet age for a month and then slice into steaks....let all roast age first min 4 to 7 weeks...

Gore · 01-11-2013, 05:44 AM

Doesn't look like a mistake to me.

PatAttack · 01-11-2013, 07:19 AM

Man, those are good looking ribeyes!

BigBlock · 01-11-2013, 07:57 AM

need to cave man those bad boys

SmokinSlowPoke · 01-11-2013, 08:54 AM

@Kingstar I just want you to know that I'm ready to tag in if you need any help with those bad boys! Good Eats!

chicagokp · 01-11-2013, 10:06 AM

When should I be over?

Untraceable · 01-11-2013, 12:06 PM

how dare he, what a deckle

djoseph74 · 01-11-2013, 12:08 PM

Quote:

Originally Posted by kingstar

Oh yeah! The butcher mistook what my wife asked him to do, so we ended up with these massive ribeyes instead of a roast. The smallest one is over 25 ounces and the largest is over 30.

Eat well!

cowgirl · 01-11-2013, 12:32 PM

Wow those look good!!

lastmajordude · 01-11-2013, 04:06 PM

Woof !!!!!!!!!!!!!

01-10-2013, 10:08 PM	#1
kingstar Got Wood. Join Date: 12-06-12 Location: Mesa	Beef Love Oh yeah! The butcher mistook what my wife asked him to do, so we ended up with these massive ribeyes instead of a roast. The smallest one is over 25 ounces and the largest is over 30. There is another one out of the picture along with the ribs. I've never done a reverse sear, so I'm going to try that out. Plan to take it to about 120 over indirect then up to 130 or so over direct. I'm actually looking forward to this happy mistake. Can't wait for Sunday. Saturday I'm going to cook the ribs that came off the roast. That will also be the first beef ribs I have done.

01-10-2013, 10:44 PM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Those are going to take a while to get to 120. Great looking steaks. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

01-10-2013, 11:34 PM	#4
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	The only thing better than a thick ribeye is a thick ribeye with a nice smoke flavor. Sent from my Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

01-10-2013, 11:49 PM	#5
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Simply beautiful. My wife has never made a misteak as gorgeous as that. Enjoy! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

01-11-2013, 05:44 AM	#7
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Doesn't look like a mistake to me. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

01-10-2013, 11:23 PM	#3
superdan Full Fledged Farker Join Date: 08-21-11 Location: Sacramento, CA	That's how I like them right there!!!

01-11-2013, 07:19 AM	#8
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Man, those are good looking ribeyes! __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

01-11-2013, 07:57 AM	#9
BigBlock is one Smokin' Farker Join Date: 03-22-11 Location: Cape Carteret NC	need to cave man those bad boys

01-11-2013, 08:54 AM	#10
SmokinSlowPoke Knows what a fatty is. Join Date: 12-19-12 Location: Kansas City, MO	@Kingstar I just want you to know that I'm ready to tag in if you need any help with those bad boys! Good Eats! __________________ "Life is a Shipwreck but we must not forget to sing in the lifeboats"

01-11-2013, 10:06 AM	#11
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	When should I be over? __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

01-11-2013, 12:06 PM	#12
Untraceable Babbling Farker Join Date: 05-19-11 Location: EAD	how dare he, what a deckle

01-11-2013, 12:32 PM	#14
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Wow those look good!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

01-11-2013, 04:06 PM	#15
lastmajordude is Blowin Smoke! Join Date: 03-11-12 Location: The "Poah" side of Madison Co. Mississippi Name/Nickname : Dude	Woof !!!!!!!!!!!!! __________________ Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude