DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondido, CA
You may or may not remember this but last November I purchased a whole Ribeye rib and cut myself up a mess of Ribeye steaks off of it. (See Link: http://www.bbq-brethren.com/forum/showthread.php?t=221248)
Well I still have a few vacuum packed in my freezer so I thawed one out.
I had recently won a Throwdown and received some Tatonka Dust from our generous sponsor Owens BBQ (Thanks :becky
and wanted to give it a try.
I sprinkled on some salt, fresh ground black pepper and some Tatonka Dust and let this rest while I started up my kamado.
Once the kamado was going along with some Hickory chunks, I placed the Ribeye on the indirect side along with some potatoes. This photo is approximately 15 minutes into the cook.
After it reached an IT of 114 degrees
I removed it, covered with foil and opened up the vents to get up to searing temps.
Once it was smoking hot I place it on for 2 minutes per side. 1st side
and flipped. (Love this shot)
I brought it in on a plate and let it rest 10 minutes before cutting.
Here it is ready for craving.
And craved.
And here it is plated up with a nice baked potato, some heirloom carrots and a Modern Times Red Rye IPA.
Oh so good!
Thanks for looking.
Well I still have a few vacuum packed in my freezer so I thawed one out.
I had recently won a Throwdown and received some Tatonka Dust from our generous sponsor Owens BBQ (Thanks :becky
and wanted to give it a try.I sprinkled on some salt, fresh ground black pepper and some Tatonka Dust and let this rest while I started up my kamado.
Once the kamado was going along with some Hickory chunks, I placed the Ribeye on the indirect side along with some potatoes. This photo is approximately 15 minutes into the cook.
After it reached an IT of 114 degrees
I removed it, covered with foil and opened up the vents to get up to searing temps.
Once it was smoking hot I place it on for 2 minutes per side. 1st side
and flipped. (Love this shot)
I brought it in on a plate and let it rest 10 minutes before cutting.
Here it is ready for craving.
And craved.
And here it is plated up with a nice baked potato, some heirloom carrots and a Modern Times Red Rye IPA.
Oh so good!
Thanks for looking.
