Let There Be Fire!!!


 

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*

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Pulled at an internal temp of 115* (It was jiggly - like a water balloon) and allowed to rest while the coals came to life.

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Placed above the coals for a reverse sear of 1 1/2 minutes per side and edges.

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A couple flips later:

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One more for good luck:

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The victim:

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The autopsy:

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The plate:

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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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Wow! Robert that's one heck of a cook. Bet the smoke flavor was intense with that big o' red oak log in there.
 
“It’s what should be for dinner!”
Sorry James Garner but, that “hunk of cow” reminds me of how an old girlfriends father. He said no one ever cooked him a charcoal fired steak the way he liked it until me! He liked them Pittsburgh, black and blue!
I learned his technique for pan broiling a steak, and if it’s just me, with three feet of snow, I can still pull one off!
John Baranski was a pretty cool guy!
 

 

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