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markrvp

Full Fledged Farker
Joined
Jan 4, 2010
Location
Mansfield, TX
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.
 

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After seeing that beautiful piece of beef and immediately drooling on my keyboard, I've decided to change Saturday's cook from SL ribs to a prime rib roast. Ribs can be Sunday, but that ribeye roast looks amazing! Little creamy horseradish on the side, please!

Great job!
 
"Unfortunately I ran out of time this week and decided to smoke it instead"---

Personally, I fail to see the misfortune in this! That is a fine looking cook.
 
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