My parents are visiting from Illinois and I wanted to have something special for their last weekend here. One of the local supermarkets had whole boneless ribeyes for $6.99 a pound so I went ahead and bought one. My parents were a little freaked at the cost, but I expained that if we all went out for prime rib it would be 20-25 bucks a person so it would be $100 bucks for one meal. I paid $109 for my 15.5 pound ribeye. I cut two > 5 pound rib roasts and two packages of steaks. I vacuum sealed the steaks and the smaller of the two roasts and put them in the freezer for later. The larger of the two roasts was rubbed with Tatonka Dust (thanks Marty and Tanya, This stuff rocks!!!) and vacuum sealed. It is in the fridge for the weekend. I will post some more pics when I smoke it. Here are some pics for now.
Roast rubbed with Tatonka Dust. You can see the steaks and the other roast in the background!
Here it is all done! I had it in the smoker for 3 hours with the au jus from Chef JJ. It wasn't getting to temp as soon as I wanted and I had some hungry people so I pulled it at three hours and finished it at 350 degrees in the oven.
I pulled it at 135 degree IT. Next time I think I will pull it at 130. It was great, but I like mine more rare. The au jus was amazing!! Thanks JJ!! and the Tatonka Dust was spectacular! Thanks Mossy!!
Here's a closeup.
Thanks for looking.
Bigfish
Roast rubbed with Tatonka Dust. You can see the steaks and the other roast in the background!
Here it is all done! I had it in the smoker for 3 hours with the au jus from Chef JJ. It wasn't getting to temp as soon as I wanted and I had some hungry people so I pulled it at three hours and finished it at 350 degrees in the oven.
I pulled it at 135 degree IT. Next time I think I will pull it at 130. It was great, but I like mine more rare. The au jus was amazing!! Thanks JJ!! and the Tatonka Dust was spectacular! Thanks Mossy!!
Here's a closeup.
Thanks for looking.
Bigfish
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