Ribeye pr0n Reportage , Full On pr0n No Talking

[sam3]

That looks GREAT!!
Good info on the Asparagus too, seems easy enough. :clap2:

 

[Garrett]

See, now there is a reason Silent Movies died in public opinion once talkies were released. We want to know details. Other than missing out on the details, that's a great looking cook...

Let the ribeye warm a little on the counter with the wet rub on it. I think it set out almost 2 hrs and had an IT of 50 when I put it on the 18.5" kettle set up with fire brick to create a 2 zone fire. The fuel I used was Frontier Lump SAMs club, I think theirs is better than I've got from Lowes so far, SAMs employees handles by the pallet and Lowes will handle it by the bag. I also added 3 chunks of white oak about the size of my thumb.
I have no clue of times because I was washing my camper at the same. When it hit an IT of 127 I removed it and let rest while the asparagus was cooking. Left the lid to get the lump going good, and did a quick sear on all sides. Final IT was 135 in the center and along the edges it was 140.

 

[Enrico Brandizzi]

It looks awesome! I love rib roast. Complimenti!

 

[bluetang]

Now that is one killer meal!

 

[Garrett]

Now that is one killer meal!

Thanks!!! It really was good!! One of the best meals I've had in a while. The fresh rosemary smelled real nice while cooking. I also added a few sprigs to the coals, that mixed with the white oak made for an awesome smell!!

 

[fingerlickin']

Yeah boy. That's what I'm talking about!

I gotta try some of that Frontier Lump, looks pretty lumpy. :thumb:

 

[Garrett]

Yeah boy. That's what I'm talking about!

I gotta try some of that Frontier Lump, looks pretty lumpy. :thumb:

I really like it so far, as long as I get it from SAMs. What I've gotten from lowes hasn't been bad but it has had more smaller pieces, which isn't always bad. The thing I like most about most about the Frontier so far is I think it last longer and I don't have to as much back to my basket in my UDS.

 

[ITBFQ]

I am so hungry right now... :thumb:

 

[utahusker]

My mother-in-law made one last Sunday. I won't tell her yours looks much better, but hers was good.

She paid $13.99 a pound:shock:

 

[MisterChrister]

Way. To. Go!

 

[PatAttack]

:hail::rockon::nod:!

 

[IndoorOutdoorCook]

Drool!

 

[DerHusker]

:hungry: :clap: :hungry:

 

[TBASS]

Garrett, that is a great looking cook. My local Kroger has just put them on sale and I plan to purchase a couple for Easter next week. Would you mind sharing some details about the marinade you used? Thanks in advance.

 

[Happy Hapgood]

All looks Great!

 

[Garrett]

Garrett, that is a great looking cook. My local Kroger has just put them on sale and I plan to purchase a couple for Easter next week. Would you mind sharing some details about the marinade you used? Thanks in advance.

To be honest, I didn't measure anything. I used kosher salt, ground black pepper, garlic powder,one and a half sprigs of fresh rosemary. worse-to- shire sauce, and olive oil. I added enough oil to make a paste about the same texture as peanut butter and then added the worsy sauce to make kinda runny.

What I actually did was a half palm full of the salt and a palm full of the other dry ingredients. Hope this helps.

 

[bbqwilly]

Farking amazing, Garrett.

 

[TBASS]

To be honest, I didn't measure anything. I used kosher salt, ground black pepper, garlic powder,one and a half sprigs of fresh rosemary. worse-to- shire sauce, and olive oil. I added enough oil to make a paste about the same texture as peanut butter and then added the worsy sauce to make kinda runny.

What I actually did was a half palm full of the salt and a palm full of the other dry ingredients. Hope this helps.

Thanks for the reply. I kind of like that style myself.