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Single bone Rib Eye Roast


 
Patrick Sullivan said:
What is the diffuser you are using on the Weber kettle?
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Hey Patrick,
That is my pretty new Aura Kettle Zone Cooking System. This was my third cook on it and I love it. Below I have the link to the product, my unboxing post, and the other two cooks I have done with it. I have also done two simple hot and fast cooks on the kettle and have not taken the new SS grates with the base unit off. I actually like the raised grates, and since I didn't have SS grates prior this was a huge up grade for me.
I am really thinking about adding a WSM 22 charcoal ring to complete this set up, but haven't pulled that trigger because of the price. I do think keeping the charcoal compact in a charcoal ring really helps keep a nice even burn.

auraoutdoorproducts.com

Kettle Zone Cooking System

This is going to change the way you use your 22 Inch Weber Kettle. Easily transition your grill from a low and slow smoker to a grilling and searing machine. The KZCS comes with a base rack that fits into your grill and has a locking mechanism to prevent it from spinning. This rack has a bottom...
auraoutdoorproducts.com auraoutdoorproducts.com

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Aura Kettle Zone Cooking System Unboxing (Well sort of)

OK my Aura Kettle Zone Cooking System arrived today. https://auraoutdoorproducts.com/collections/kettle-zone-pre-order-specials/products/kettle-zone I purchased an open box warehouse sale option for $70 plus an extra 15% off with free shipping and no tax, so all in at $59.50. I share that I got...
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Breaking in the new Aura Kettle Zone Cooking System

After my new Aura Kettle Zone Cooking System arrived yesterday I had to try it out today. https://auraoutdoorproducts.com/collections/kettle-zone-pre-order-specials/products/kettle-zone Had a tri tip and I could not think of a better way to try it out. I followed Malcolm Reed's recipe for a...
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Let's fill up the kettle and then keep it low.

Went for a second cook with my new Aura Kettle Zone Cooking System and wanted to see if I could keep it low and slow and see how dumping a big pile of charcoal and using a minion method would work. Lit 10 RO Chefs Select briquettes and placed it on top and centerish. Two pecan and one Hickory...
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G Mouser said:
Looks Yummy. I need to try that Carne Crosta rub, I have it and haven't used it yet.
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I think it is the most special rub on the market. I have started to move away from store bought "bbq" rubs and into making my own, but this is a different level, I don't think I could even get in the same universe if I tried to make/recreate this one, and man is it so good.
 
Yeah I didn't even second guess it when my only option was the 1 lb bag and there were no 8 oz options left.....
plus the shipping and all the other fun stuff......It cost me a considerable amount to get my own share. 1 lb is going to last for a long time for me.
If their rubs only came in a shake container it would be better.....the bags are cool but when I add rub sometimes I get too much of the chili smoky lime rub in one spot.....on chicken you can really taste it if you do that. It is salty and an over power in taste. I try to sprinkle from up high but then I start missing a lot too. The Crosta doesn't matter, I get little spots with too much on it and it turns out good.
 
Michael Richards said:
I was inspired by this great cook from Bruno below.

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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.
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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.
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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.
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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.View attachment 21715
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.
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Used the vortex large side up as a searing center and it worked great. View attachment 21736
I pinned the nettle on the lid and put it right over the fire.
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Flipped it a few times and I pulled it at 133.View attachment 21742View attachment 21743View attachment 21744
Finished up the sides during the rest. View attachment 21747
Cut
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Ready for service.
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And plated.
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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!
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Great looking steak!!
 
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