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-   -   Reverse Seared Ribeye & Asparagus (https://www.bbq-brethren.com/forum/showthread.php?t=159096)

R2Egg2Q 04-20-2013 04:36 PM

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. :doh:

http://i1005.photobucket.com/albums/...psc313f701.jpg
http://i1005.photobucket.com/albums/...ps8f9f334d.jpg
http://i1005.photobucket.com/albums/...ps430530aa.jpg
http://i1005.photobucket.com/albums/...ps107ee3e2.jpg
http://i1005.photobucket.com/albums/...ps69c7fe3a.jpg
http://i1005.photobucket.com/albums/...ps566f3393.jpg
http://i1005.photobucket.com/albums/...psd8c43569.jpg

Thanks for looking!

PigTamer 04-20-2013 04:38 PM

Looks awesome...where did you get the clips?

Titch 04-20-2013 04:40 PM

Asparagus seems a very popular grilled Vegie in the states.
Like the clips :thumb: be great for grilling spring onion
nice looking meal you cooked up mate

dwfisk 04-20-2013 04:41 PM

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!

DerHusker 04-20-2013 04:44 PM

Very nice looking meal. :clap:

R2Egg2Q 04-20-2013 04:46 PM

Quote:

Originally Posted by PigTamer (Post 2454411)
Looks awesome...where did you get the clips?

Sur La Table: http://www.surlatable.com/product/PR...le-Grill-Clips-

They sure make flipping and moving the asaparus around easier.

Oldbob 04-20-2013 04:46 PM

That steak Looks Awesome !!

R2Egg2Q 04-20-2013 04:50 PM

Quote:

Originally Posted by dwfisk (Post 2454419)
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!

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!

landarc 04-20-2013 04:59 PM

Very nice as always John, that steak is calling to me

code3rrt 04-20-2013 05:08 PM

Holy Cow!.......or should I say hole cow:wink:, fine looking rib eye!

KC

NorthwestBBQ 04-20-2013 05:27 PM

Looks delicious.

Mark Warren 04-20-2013 05:56 PM

Yummy :hungry:

Bonewagon 04-20-2013 06:26 PM

Terrific! I dig the clips.

Tiger fan 04-20-2013 07:03 PM

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.

boiler93 04-20-2013 07:32 PM

Nice job on the reverse sear. After looking at those pics i will have to give it a try.


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