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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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01-10-2013, 10:08 PM | #1 |
Got Wood.
Join Date: 12-06-12
Location: Mesa
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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.
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01-10-2013, 10:44 PM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Those are going to take a while to get to 120. Great looking steaks.
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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 |
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01-10-2013, 11:23 PM | #3 |
Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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That's how I like them right there!!!
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01-10-2013, 11:34 PM | #4 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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The only thing better than a thick ribeye is a thick ribeye with a nice smoke flavor.
Sent from my Nexus using Tapatalk 2
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[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] |
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Thanks from: ---> |
01-10-2013, 11:49 PM | #5 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Simply beautiful. My wife has never made a misteak as gorgeous as that. Enjoy!
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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] |
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01-11-2013, 04:52 AM | #6 | |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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Quote:
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...
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[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
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01-11-2013, 05:44 AM | #7 |
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!)
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Doesn't look like a mistake to me.
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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. |
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01-11-2013, 07:19 AM | #8 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Man, those are good looking ribeyes!
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"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 |
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01-11-2013, 07:57 AM | #9 |
is one Smokin' Farker
Join Date: 03-22-11
Location: Cape Carteret NC
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need to cave man those bad boys
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01-11-2013, 08:54 AM | #10 |
Knows what a fatty is.
Join Date: 12-19-12
Location: Kansas City, MO
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@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!
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"Life is a Shipwreck but we must not forget to sing in the lifeboats" |
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01-11-2013, 10:06 AM | #11 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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When should I be over?
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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01-11-2013, 12:06 PM | #12 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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how dare he, what a deckle
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01-11-2013, 12:08 PM | #13 |
On the road to being a farker
Join Date: 01-02-13
Location: Northville, MI
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Eat well!
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Dan - 22.5" Weber Smokey Mountain | 22.5" Weber OTS | Weber Smokey Joe |
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01-11-2013, 12:32 PM | #14 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Wow those look good!!
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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/ |
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01-11-2013, 04:06 PM | #15 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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Woof !!!!!!!!!!!!!
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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 |
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