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! |
Looks awesome...where did you get the clips?
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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 |
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!
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Very nice looking meal. :clap:
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They sure make flipping and moving the asaparus around easier. |
That steak Looks Awesome !!
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Very nice as always John, that steak is calling to me
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Holy Cow!.......or should I say hole cow:wink:, fine looking rib eye!
KC |
Looks delicious.
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Yummy :hungry:
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Terrific! I dig the clips.
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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.
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Nice job on the reverse sear. After looking at those pics i will have to give it a try.
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