Robert-R
TVWBB Diamond Member
or Burn Baby Burn!
Freezer diving turned up a 3" Ribeye - remnant of a 3 bone roast that was parted out into several cooks a while ago.
Rubbed up with a heavy coating of Oakridge Black Ops and Carne Crosta.
Placed in the Performer with a foiled russet to cook indirect across from a chimney of Weber briquettes and a red oak "dam".
Cooker ambient temp of 350*
Pulled at an internal temp of 115* (It was jiggly - like a water balloon) and allowed to rest while the coals came to life.
Placed above the coals for a reverse sear of 1 1/2 minutes per side and edges.
A couple flips later:
One more for good luck:
The victim:
The autopsy:
The plate:
What a fun cook!!! The ribeye was pretty good, all things considered.
What I'd do different: Pull at 100* and only sear on two sides. Live and learn.
Freezer diving turned up a 3" Ribeye - remnant of a 3 bone roast that was parted out into several cooks a while ago.
Rubbed up with a heavy coating of Oakridge Black Ops and Carne Crosta.
Placed in the Performer with a foiled russet to cook indirect across from a chimney of Weber briquettes and a red oak "dam".
Cooker ambient temp of 350*
Pulled at an internal temp of 115* (It was jiggly - like a water balloon) and allowed to rest while the coals came to life.
Placed above the coals for a reverse sear of 1 1/2 minutes per side and edges.
A couple flips later:
One more for good luck:
The victim:
The autopsy:
The plate:
What a fun cook!!! The ribeye was pretty good, all things considered.
What I'd do different: Pull at 100* and only sear on two sides. Live and learn.
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