In advertising I guess this is called "setting the hook", pictorial included.

code3rrt · 08-17-2013, 03:10 PM

I've had this in the freezer and figured it needed to be cooked. It is about a 6# boneless ribeye roast, certified Angus beef. I've already cooked one roast from the whole ribeye, and a few steaks as well. I'm playing around a bit with my seasonings and cooking technique, really just for fun, so we'll see how it goes.
Here's the players:

Now for the prep:
I like to score the rib first, trying to get some of those flavors into the beef.

Then applied the seasonings, first the gr. garlic, then SM Season All, then Plowboy's Bovine Bold.

Then all massaged in with some EVOO.

Then all wrapped and will sit over night for the cook tomorrow.
Are you hooked yet?

My plan is to cook "low and slow" in the 200-225 range to an IT of 125 using the ring of fire method with Kingsford Comp and some mesquite chunks for smoke. This will be on my Weber Kettle. I will then pull the roast to rest briefly while I fire up the Kettle for a good hot sear. I'm shooting for a final product in the rare-med rare range.

Sooooooooooo, hopefully the rest of the cook will show up either tomorrow night or Monday morning.

Hope you are enjoying it so far, and hope everyone is having a great weekend!

KC

LMAJ · 08-17-2013, 03:15 PM

Looks good, but why the EVOO?

nucornhusker · 08-17-2013, 03:17 PM

What time do you want me over?

Smoke Dawg · 08-17-2013, 03:19 PM

Lookin Good!

code3rrt · 08-17-2013, 03:22 PM

Quote:

Originally Posted by LMAJ

Looks good, but why the EVOO?

Just part of the experiment really, and I had the thought that it "may" aid in getting some of the seasonings dissolved and into the meat, but that is pure speculation on my part, so we'll see how it goes.

KC

Al Czervik · 08-17-2013, 03:27 PM

Looks fantastic KC... Will be eagerly waiting for the final product!

ssv3 · 08-17-2013, 03:29 PM

Nice!!! Looking forward.

IamMadMan · 08-18-2013, 07:25 AM

Great start, looking forward to the new pictures..

LMAJ · 08-18-2013, 07:30 AM

Quote:

Originally Posted by code3rrt

Just part of the experiment really, and I had the thought that it "may" aid in getting some of the seasonings dissolved and into the meat, but that is pure speculation on my part, so we'll see how it goes.

KC

Will be interested in your results!

daninnewjersey · 08-18-2013, 07:35 AM

Beautiful looking roast....

Teamfour · 08-18-2013, 09:08 AM

What a tease! I want more PR0N.

Garrett · 08-18-2013, 09:18 AM

Looking forward to end product.

Kimosabe · 08-18-2013, 09:27 AM

Drooling all over my keyboard ...

MisterChrister · 08-18-2013, 09:30 AM

Is it dinner time yet?!?!?

TBASS · 08-18-2013, 09:52 AM

Eagerly awaiting the final results. Everything looks great from here. Keep us posted.

08-17-2013, 03:10 PM	#1
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	In advertising I guess this is called "setting the hook", pictorial included. I've had this in the freezer and figured it needed to be cooked. It is about a 6# boneless ribeye roast, certified Angus beef. I've already cooked one roast from the whole ribeye, and a few steaks as well. I'm playing around a bit with my seasonings and cooking technique, really just for fun, so we'll see how it goes. Here's the players: Now for the prep: I like to score the rib first, trying to get some of those flavors into the beef. Then applied the seasonings, first the gr. garlic, then SM Season All, then Plowboy's Bovine Bold. Then all massaged in with some EVOO. Then all wrapped and will sit over night for the cook tomorrow. Are you hooked yet? My plan is to cook "low and slow" in the 200-225 range to an IT of 125 using the ring of fire method with Kingsford Comp and some mesquite chunks for smoke. This will be on my Weber Kettle. I will then pull the roast to rest briefly while I fire up the Kettle for a good hot sear. I'm shooting for a final product in the rare-med rare range. Sooooooooooo, hopefully the rest of the cook will show up either tomorrow night or Monday morning. Hope you are enjoying it so far, and hope everyone is having a great weekend! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

08-17-2013, 03:15 PM	#2
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Looks good, but why the EVOO? __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

08-17-2013, 03:17 PM	#3
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	What time do you want me over? __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

08-17-2013, 03:19 PM	#4
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	Lookin Good! __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

08-17-2013, 03:27 PM	#6
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Looks fantastic KC... Will be eagerly waiting for the final product! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

08-17-2013, 03:29 PM	#7
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Nice!!! Looking forward. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

08-18-2013, 07:25 AM	#8
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Great start, looking forward to the new pictures..

08-18-2013, 07:35 AM	#10
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	Beautiful looking roast.... __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....

08-18-2013, 09:08 AM	#11
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	What a tease! I want more PR0N. __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

08-18-2013, 09:18 AM	#12
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	Looking forward to end product. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

08-18-2013, 09:27 AM	#13
Kimosabe Found some matches. Join Date: 06-12-13 Location: Simi Valley California	Drooling all over my keyboard ... __________________ It's not burnt! It's "blackened"!

08-18-2013, 09:30 AM	#14
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Is it dinner time yet?!?!? __________________ Kettleheads Anonymous Charter Member

08-18-2013, 09:52 AM	#15
TBASS Full Fledged Farker Join Date: 03-13-12 Location: Atlanta, GA	Eagerly awaiting the final results. Everything looks great from here. Keep us posted.