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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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04-20-2013, 04:36 PM | #1 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Reverse Seared Ribeye & Asparagus
2" thick ribeye, seasoned with Rub Co Santa Maria & Original rubs, indirect cook on a Small Egg at 250-275 with some red oak smoke until IT hit about 115, then seared a minute per side. Asparagus brushed with EVOO and each clip seasoned with one of the following: Rub Co Santa Maria, Big Butz Gettin' Roasted, or Todd's Dirt. I got them mixed up during the cook so I'm not sure which rub I liked best.
Thanks for looking!
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
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04-20-2013, 04:40 PM | #3 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Asparagus seems a very popular grilled Vegie in the states.
Like the clips be great for grilling spring onion nice looking meal you cooked up mate
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04-20-2013, 04:41 PM | #4 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Absolutely amazing. Missed the part on first read about a "small green egg" and assuming a normal sized grill I was thinking to myself that was the biggest damn ribeye I'd ever seen - it still looked like a healthy cut. Great job!
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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04-20-2013, 04:46 PM | #6 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Sur La Table: http://www.surlatable.com/product/PR...le-Grill-Clips-
They sure make flipping and moving the asaparus around easier.
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
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04-20-2013, 04:46 PM | #7 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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That steak Looks Awesome !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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04-20-2013, 04:50 PM | #8 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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It was actually labeled as a "ribeye roast" and I think it was about 2 lbs in weight but considering it only had one bone, I call it a nice thick steak!
__________________
-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
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04-20-2013, 04:59 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Very nice as always John, that steak is calling to me
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-20-2013, 05:08 PM | #10 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Holy Cow!.......or should I say hole cow, fine looking rib eye!
KC
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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: |
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04-20-2013, 06:26 PM | #13 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Terrific! I dig the clips.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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04-20-2013, 07:03 PM | #14 |
Knows what a fatty is.
Join Date: 03-29-13
Location: Pearland, Texas
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I am pretty much sold on the reverse sear deal on any steak over 1 1/4". Easy to control sear and temp and seems to have a much better meaty beefy taste. Heck, my wife thinks I have now become a pitmaster instead a meat burner! Please don't tell her any different.
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Red Kamado Joe Big Joe, Tailgator grill, Weber Performer, Big Easy, purple & gold LSU Yeti |
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Tags |
asparagus, reverse sear, ribeye |
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