Michael Richards
TVWBB Emerald Member
I was inspired by this great cook from Bruno below.
So I got myself a 3 lb single bone Rib Eye Roast hand cut for me by my butcher buddy. Trying to follow Bruno's lead. First layer was the all purpose seasoning I had on hand, then a nice coating of Canre Crosta.
Let that sit in the frig for a few hours before I started a 5 briquette minion method on kettle using my new diffuser system and my WSM 14 charcoal ring and one small piece of Pecan wood.
Had a little snafu, the air temp probe fell out of its holder and was reading the temps of the metal grates not the air and when I figured this out temps were much higher than I wanted, with a good bit of work got it back down to 275 for the cook.
Just under 2 hours later it hit 120 and I took it off to rest to get the reverse sear going with a load of lump. Here it is as I pulled it at 120.
Used the vortex large side up as a searing center and it worked great.
I pinned the nettle on the lid and put it right over the fire.
Flipped it a few times and I pulled it at 133.
Finished up the sides during the rest.
Cut
Ready for service.
And plated.
No leftovers, everyone except my oldest daughter had at least some (also made some grilled chicken in Greek marinate, not shown here). My niece would not stop eating the steak, she loved the crust. My youngest daughter and I eat way too much. It was fantastic, just wish I pulled it at 129 when I probed it a minute earlier then I did. Today I learned being seared at such high heat the carryover was more then past reverse sear cooks. Thanks for the inspiration Bruno!
Bone in rib eye roast.
Rubbed one of these 3.5 pounders with Oakridge SPOGOS and Carne Crosta at 7 am, just stuck it in the SmokeFire at 3:15 or so. I’ve got it at 225 for now. Will pull and sear around 120.
tvwbb.com
So I got myself a 3 lb single bone Rib Eye Roast hand cut for me by my butcher buddy. Trying to follow Bruno's lead. First layer was the all purpose seasoning I had on hand, then a nice coating of Canre Crosta.
Let that sit in the frig for a few hours before I started a 5 briquette minion method on kettle using my new diffuser system and my WSM 14 charcoal ring and one small piece of Pecan wood.
Had a little snafu, the air temp probe fell out of its holder and was reading the temps of the metal grates not the air and when I figured this out temps were much higher than I wanted, with a good bit of work got it back down to 275 for the cook.
Just under 2 hours later it hit 120 and I took it off to rest to get the reverse sear going with a load of lump. Here it is as I pulled it at 120.
Used the vortex large side up as a searing center and it worked great.
I pinned the nettle on the lid and put it right over the fire.
Flipped it a few times and I pulled it at 133.
Finished up the sides during the rest.
Cut
Ready for service.
And plated.
No leftovers, everyone except my oldest daughter had at least some (also made some grilled chicken in Greek marinate, not shown here). My niece would not stop eating the steak, she loved the crust. My youngest daughter and I eat way too much. It was fantastic, just wish I pulled it at 129 when I probed it a minute earlier then I did. Today I learned being seared at such high heat the carryover was more then past reverse sear cooks. Thanks for the inspiration Bruno!