Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 11-29-2008, 11:34 PM   #1
is one Smokin' Farker
jtfisher63's Avatar
Join Date: 04-23-07
Location: Modesto, CA
Default CAB Ribeyes on the Egg!

I decided to cook a couple of Certified Angus Beef ribeyes I bought on sale at a local market here in town. They were only $6.99 a pound for boneless so I couldn't pass it up. I bought five, we cooked three last Sunday and I finished the last two today. I had the butcher cut them to a nice meaty thickness of 1 3/4".

I took them out of the fridge 1 hour before cook time. About five minutes before they went on I rubbed them down with oil, Kosher salt and fresh cracked black pepper.

I used Royal Oak lump to get the Egg up to 700* and threw them on. I cooked them for 90 seconds a side for the first go round.

I pulled them off and shut the Egg down to get it down to 400*. It took about 20 minutes to get the temp down, meanwhile the steaks rested comfortably under a loose foil tent. They read 103* internal per my super fast industrial strength gray Thermopen. After the rest I put them back on for 5 minutes per side with a chunk of red wine oak barrel.

I pulled them off at 130* (higher than I wanted) and let them rest for 5 minutes before slicing. These were some of the best steaks I've ever had. I learned this technique from a guy(TRex) on another forum and boy am I glad I did!

Beef, it's what's for dinner!
The Smokepranos Competition BBQ Team
Custom 24" x 72" trailered offset
Large Big Green Egg
Stumps clone
Char-something Gasser
Modesto, CA
jtfisher63 is offline   Reply With Quote

Old 11-29-2008, 11:37 PM   #2
BBQ Grail
somebody shut me the fark up.
BBQ Grail's Avatar
Join Date: 08-11-03
Location: Rocklin, CA

Those look really good Jason.

Deja vu mod!!!

I am no longer bite me Shane.

The best way to reach me is with email:
BBQ Grail is offline   Reply With Quote

Old 11-30-2008, 12:23 AM   #3
Quintessential Chatty Farker
Sawdustguy's Avatar
Join Date: 09-14-05
Location: Vernon, Connecticut

Thank God my diet allows alot of protein! I am gonna egg me a porterhouse tommorrow. If it comes out half as good as yours I will be one happy Polock tommorrow.
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote

Old 11-30-2008, 01:39 AM   #4
is one Smokin' Farker
KuyasKitchen's Avatar
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines

wow, perfect! I need to teach a butcher around here how to actually cut up a cow. Cuts here tend to be rather random.
Kuya's Kitchen - my culinary adventures in the rural Philippines

IMBAS Certified MOINK Baller
Equipment: Weber Kettle, Stainless GOSM,
Green Super-Fast Thermapen
Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit
KuyasKitchen is offline   Reply With Quote

Old 11-30-2008, 01:56 AM   #5
Quintessential Chatty Farker

frognot's Avatar
Join Date: 03-22-04
Location: Allen, Texas

Great lookin' steaks Jason!

Ya, i gotta getta Egg.
SoCal Bash 10/7/17 (link)

Texas Bash 11/11/17 (link)

Large Big Green Egg

"If you really care about this place, you'll show some respect for it." deguerre

"Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa
frognot is online now   Reply With Quote

Old 11-30-2008, 06:20 AM   #6
Quintessential Chatty Farker

cheez59's Avatar
Join Date: 05-29-08
Location: LaFayette, GA

I love me some ribeyes on the grill. Two thumbs up!
Lone Star Grillz mini insulated cabinet Bertha, Broil King Baron Gasser, Weber Copper Original Premium MA (Major Award), Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Red Thermapen Mk4, Red Thermapop
cheez59 is online now   Reply With Quote

Old 11-30-2008, 06:43 AM   #7
is Blowin Smoke!
bowhnter's Avatar
Join Date: 12-05-06
Location: Van Alstyne TX

Those look excellent!

Primo Oval XL
Weber 18" One Touch
The Fastest Thermapen
bowhnter is offline   Reply With Quote

Old 11-30-2008, 08:29 AM   #8
Rick's Tropical Delight
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio

hey, did you know that trex's name is jason too?

nice hunks of beef!
Rick's Tropical Delight is offline   Reply With Quote

Old 11-30-2008, 08:39 AM   #9
is one Smokin' Farker
gpalasz's Avatar
Join Date: 11-01-07
Location: Okiehoma

look perfect to me...I pull at 130 and let rest. I like it pink but not red.
[COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR]
[/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore
Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR]
Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss
Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen
CCW SP 101 357 125g
gpalasz is offline   Reply With Quote

Old 11-30-2008, 09:04 AM   #10
capri man
is One Chatty Farker
capri man's Avatar
Join Date: 10-20-07
Location: doerun, ga

a good CAB rib eye is mighty hard to beat. we have a mom and pop store near here that raises their own angus. man it is fine!!!!
weber kettle
brinkman gourmet smoker
smokey joe
brinkman smoker
big azz upright smoker
really ugly UDS
kingsford kettle grill
weber smokey joe platnium
big gas grill (sorry!)
capri man is offline   Reply With Quote

Old 11-30-2008, 09:25 AM   #11
Quintessential Chatty Farker
txschutte's Avatar
Join Date: 08-02-07
Location: Cozad, Nebraska

Showing Mrs tx plenty of Egg pron.
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.

Your beard is so stupid, it took two hours to watch 60 Minutes.
txschutte is offline   Reply With Quote

Old 11-30-2008, 10:53 AM   #12
JD McGee
somebody shut me the fark up.
JD McGee's Avatar
Join Date: 06-28-07
Location: Duvall, WA

Sigh...I love steaks...even pics of steaks! Great job bro!
Wine Country "Q" Competition BBQ Team
PNWBA "Team Of The Year" 2011, 2012, 2013, 2014, & 2016...
Proudly sponsored by Kosmo's Q, MAK Grills, BBQr's Delight, Ravenswood Winery, and Draper Valley Farms!
MAK 1 Star General...
MAK 2 Star General...
MAK 3 Star General...the one to rule them all!
JD McGee is offline   Reply With Quote

Old 11-30-2008, 10:58 AM   #13
Babbling Farker

Spydermike72's Avatar
Join Date: 07-17-06
Location: Flushing Michigan

That is some good looking eats there bro!!
Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone
Backwoods Competitor
Backwoods Party
Weber Performer
Certified Moink Baller
Past President of the Great Lakes BBQ Association

For those who fought for it, freedom has a flavor the protected will never know
Spydermike72 is offline   Reply With Quote

Old 11-30-2008, 02:24 PM   #14
somebody shut me the fark up.

LMAJ's Avatar
Join Date: 07-01-07
Location: Southeastern Pa

Originally Posted by txschutte View Post
Showing Mrs tx plenty of Egg pron.
HA! I just read that to Al and said - "It worked on you" his response - "I'm an easy farking sell". It's true.
Great looking steak bro!
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
LMAJ is online now   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
CAB Prime Ribeyes Smokinrubcom Q-talk 13 10-19-2009 02:31 AM
Ribeyes+egg+ wood fire= ???'s rabeb25 Q-talk 6 07-12-2009 05:29 AM
blackened ribeyes xl egg tjv Q-talk 6 08-25-2008 12:47 PM
blackened ribeyes on egg tjv Q-talk 15 03-30-2008 05:45 PM
Cab cmcadams Q-talk 4 05-02-2006 08:33 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 07:54 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts