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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-30-2011, 12:22 AM   #1
MG_NorCal
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Default Ribeye and Roasted Corn, Pron

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.



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Unread 05-30-2011, 12:25 AM   #2
dealm9
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wow that all looks great. thanks for the idea for the ribeyes. i am definately going to try that
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Unread 05-30-2011, 12:29 AM   #3
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Looks good! Tomorrow I have White Corn, Tri Tip, Salmon, Ahi Tuna for the smoker/grill =)
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Unread 05-30-2011, 01:11 AM   #4
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Ahhhh man I'd hit that!
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Unread 05-30-2011, 01:26 AM   #5
BIGBrandon2785
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Im gonna get me a ribeye tomorrow
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Unread 05-30-2011, 01:32 AM   #6
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MMMMMMMMMMMMMMM...........mmmmmmmmmmmmmmmmm
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Unread 05-30-2011, 01:40 AM   #7
Frank Grimes
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They look great, ribeyes cooked correclty are my favorites, and those are perfect.
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Unread 10-05-2011, 09:34 PM   #8
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id eat some of that but only until it was gone.
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Unread 10-05-2011, 09:37 PM   #9
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I'm thinking ribeyes and wings this weekend..............
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Unread 10-05-2011, 11:31 PM   #10
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Now that's some chit I AIN'T NEVER SEEN! You smoked the steaks before you seared em? UNREAL.They look GREAT! Congrats. Live and learn. Guess that would be reverse TREX!
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Unread 10-06-2011, 01:19 AM   #11
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Nothin better than a ribeye, that looks great
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Unread 10-06-2011, 01:51 AM   #12
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I can almost smell those steaks just from your pics! Perfect!
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Unread 10-06-2011, 09:56 AM   #13
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The steaks look fantastic and grilled corn is my favourite side of all time.
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Unread 10-06-2011, 10:24 AM   #14
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Very nice smoke colour on there!
Nice cuts!
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Unread 10-06-2011, 10:25 AM   #15
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Yes, please I like mine med-rare to rare. That looks awesome man!!! I don't know if you said it and I missed it or not, so I will ask. What did you season with? Anything special?
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