I smoked it up to 120 internal, then seared it in the warmer over Jealous Devil charcoal. I think I will move the grate up one space the next time I do it. It got a little too charred. I also think I will try Kingsford charcoal. The flavor of the Jealous Devil was a little too overwhelming for me. It covered up the smoke from the cooker. All in all, it was still very good!
Ribeye Roast in the Shirley
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Very nice. There is a steak throwdown
SmokeOCD
is one Smokin' Farker
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- Chicago, IL
I come here because nowhere else on the planet can people understand not being totally happy with that last shot of the Roast. It can always be just a little bit better, right? Congratulations - looks great!
I'm all in David.
Looks real good from here!
BackYardRob
Full Fledged Farker
Awesome!! Man, I'm starving all of a sudden!
Done to perfection, David. Looks great! :thumb:
So true!!!
By this time next year, you will have so many cooks under your belt on that Shirley that your only complaint will be that you didn't cook a bigger cut because it was so dang tasty. Here's to the fun and education along the way!
Learning to BBQ
is Blowin Smoke!
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- Jul 17, 2015
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- Cobourg...
Looks perfect to me! I got my fork and knife and horseradish ready to go!
Thanks, Ron I have a feeling that you are right. I can't wait as the weather continues to get better, offering more opportunities to cook when I am not too busy. Yesterday I had a lot of running around to do so I threw a half, boneless pork shoulder in the MAK and it was very good. But man!, I wish I had time to poke a fire in the Shirley, lol.
Well I wouldn't throw it off the plate lol, I have found a properly seasoned steak cooked to the temp you want and no burnt meat or spices can be the best ever. there is more to life than char imo. try it on a smaller scale sometime. you can tell how good the meat your paying for is,
