MG_NorCal
Knows what a fatty is.
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.
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.
