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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 12-23-2012, 03:20 PM   #1
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Default Kobe Rib Eyes.

I went to the store to get some rib eyes and found that they had some kobe rib eyes (i know it's american) at $20lb. so i got two good sized ones cost $30 and gave em a new home. i let them set until room temp and seasoned them with kosher salt and pepper then i put them on the ROL at 325 grill temp.

don't get ahead of me! i hear you thinkin! "you can't get sear marks using the ROL" heeerrre's the resttt of the story!

i cooked them until they where 125 internal = medium rare then put them on the grate that i had sitting right on top of the burner to sear.

they looked great. But as far as the taste and texture i give it a 4 out of 10.
they where tough almost like an over cooked filet mignon and it had a weird texture to it. a regular choice rib eye had more flavor. so i was not impressed with it at all.

i know it's not the ROL because i have cooked many great tasting steaks on it.

maybe i should look at the label again, it might "say crap-a instead of kobe"



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Unread 12-23-2012, 04:21 PM   #2
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I would have to call this technique the "Rolling Reverse Sear"!!

Where'dya get them there KO-Bay steaks?? You may have overcooked them, but who the hellameye to say?
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Unread 12-23-2012, 05:36 PM   #3
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The meat looks good in the first photo.
Why are they tied together?
I've never seen rope to hold a steak together.
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Unread 12-24-2012, 08:31 AM   #4
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I really do not know what to tell you or suggest.
But, Here is my experience with Australian Waygu RibEyes:

http://www.bbq-brethren.com/forum/sh...d.php?t=145863

Great Eats!!

Merry Christmas

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Unread 12-24-2012, 02:24 PM   #5
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Quote:
Originally Posted by swamprb View Post
I would have to call this technique the "Rolling Reverse Sear"!!

Where'dya get them there KO-Bay steaks?? You may have overcooked them, but who the hellameye to say?
got em at top foods. overcook them! i may be an armature but i'm a professional armature. for $30 bucks i stood over those things every second to get them to med/med rare.
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1. Gas UDS 1. charcoal UDS
1. Big gasser
2. 22.5 kettles
a torch and weed burner in case the others fail, or i just want to burn somthin.
and a few Rib-O-lators (ROL)
Buford UDS kettle diffuser

B-O-B 206-999-0962 info@ribolator.com
http://www.ribolator.com
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