markrvp
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- Jan 4, 2010
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- Mansfiel...
I'm always looking for deals in the meat department of my local grocery store. Originally, my plan was to find a roast I could Sous Vide for 48 hours. What I found on sale was a 3.75 lb. bone-in ribeye roast. Unfortunately I ran out of time this week and decided to smoke it instead. I fired up the BIG Green Egg to 250 degrees with 1 chunk of Mesquite (which I like on beef) and two small chunks of Peach. While the smoker was coming up to temp, I covered the roast with a mix of Worcesteshire and Soy Sauce, and then dusted it with Salt, Pepper, Onion Powder, and Garlic Powder, then a very liberal coating of Montreal Steak Seasoning. It went on for about 2 hours until it hit an internal temp of 135 degrees Farenheit. I let it rest tented under foil for 20 minutes then sliced it to serve.
It was really good. It was a little heavy on the Montreal seasoning and the Mesquite MAY have been a little strong, but I tend to like that. I'll try it with Pecan next time to compare. I ate it with some leftover potato salad my wife made on Labor Day.
It was really good. It was a little heavy on the Montreal seasoning and the Mesquite MAY have been a little strong, but I tend to like that. I'll try it with Pecan next time to compare. I ate it with some leftover potato salad my wife made on Labor Day.
