Fatty stuffed ribeye?

[umrebel26]

Hey guys I wanted to get some ideas about what I am going to try this weekend. A ribeye stuff with fatty? Has anyone tried this before if sobhiw did it turn out?

 

[Fwismoker]

Rib-eye's are the holy grail to me, not sure I'd intertwine it with anything else besides a baked potato and an IPA.

 

[LYU370]

I wouldn't ruin a ribeye by doing that. Just add a tater, mushrooms and a nice glass of good bourbon.

 

[krex1010]

I agree with what was already stated

 

[umrebel26]

I am turning this in at a competition in the anything but catergiry, was also thinking maybe a pork loin stuffed with boudain

 

[Shagdog]

There is a problem with both of those recipes. You are stuffing something that requires a higher internal temperature inside something that requires a lower IT. Example - you want boudin cooked to what, 175-180? And a pork loin you want to cook to 140. So now you have to bring the loin waaaay higher to get that boudin up to a safe temp. By the time it's done, that loin will be shoe leather. If you use raw sausage inside a ribeye, you will have the same issue.

Seems like you're grasping at straws for something different. What about looking for existing recipes that aren't run of the mill? How about porchetta? (Google it) or maybe Babi guling?

 

[cholloway]

Stuff a pork chop instead.

 

[SmokeHouse Blues]

Ribeyes are best (125 degrees) as the main course with sides.

 

[minAL]

Boudin is a fully cooked sausage. Just need to warm it up. It makes a great stuffing especially in chicken. One idea, that is always a hit, is to debone a whole chicken and stuff with Boudin. Tie with butcher twine and put on the smoker.

 

[LMAJ]

Step away from the ribeye....

Good lick with what ever you decide to do.

 

[umrebel26]

Thanks for the input brethren decided to stuff a pork loin with cream cheese, jalapeños,and bacon

 

[garyk1398]

Good thinking and now the Ribeye gods won't strike you down!