Ribeye Steak and Taters

aceoky

Smoking Fanatic

Jul 7, 2014

369

18

• Nov 20, 2014

• #21

SeenRed said:

 
Thanks Den!  Give this method a try and you might never do another way!

Red

Click to expand...

I agree very hard to beat the R-S!!

Looks great!!

 

pooch897

Newbie

Nov 8, 2014

19

12

• Nov 20, 2014

• #22

Never tried a reverse sear. Can't wait.


Sent from my iPhone using Tapatalk

 

seenred

Epic Pitmaster

Original poster

OTBS Member

Thread starter

Feb 9, 2009

10,017

1,776

N.E. Oklahoma

• Nov 20, 2014

• #23

Red Adaire said:

 
Great pics that make me hungry as hell but would appreciate a translation of the abbreviations please  for a UK Newby.

Click to expand...

Hello Red...it's me, Red!!  

  Thanks for the compliment!

This is kinda an old thread, but I'll try to cover the acronyms used...

SPOG - Salt, Pepper, Onion powder, Garlic powder.  This mixture is a favorite spice/rub used by many on steaks and other cuts of beef.

AMNTS - A-Maze-N Tube Smoker.  A favorite smoke generating device.

TBS - Thin Blue Smoke.  The smoke we are always chasing...

I think that covers it...

Red

 

seenred

Epic Pitmaster

Original poster

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Thread starter

Feb 9, 2009

10,017

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N.E. Oklahoma

• Nov 20, 2014

• #24

Aceoky said:

 
I agree very hard to beat the R-S!!

Looks great!!

Click to expand...

Thanks for the point, Ace...much appreciated.

Red

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Nov 21, 2014

• #25

Gawd , Red. You're killing me. It's Holiday Season, and We already spent everything on toys for the Kids... Man that looks good

 

Maybe Santa will bring me one of those Ribeyes , or the Good Fairy may bring me one next week...

Oh , well . . . 

 

pooch897

Newbie

Nov 8, 2014

19

12

• Nov 21, 2014

• #26

well here goes nothing


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oldmisterbill

Newbie

Nov 16, 2014

23

12

Wagoner,OK

• Nov 21, 2014

• #27

OMG !!!! I,m hungry for to get me some of dat !   Mamas got some thick T-bone - Sunday dinner ? Heck yes!!     

      Tanks !   OMB

 

lemmy

Newbie

Nov 16, 2014

29

10

The Bayou

• Nov 22, 2014

• #28

That looks awesome!

 

diverreb

Newbie

Oct 31, 2014

18

11

Dover, DE

• Nov 22, 2014

• #29

I assume you defrost them first....  Yes?

I'm a steak Griller also, but will give this a try to see how it tastes....

Richie

 

smokeymoake

Meat Mopper

Oct 21, 2014

174

32

Buffalo, NY

• Nov 22, 2014

• #30

Had Rib Eyes last week. Looking good!

 

pooch897

Newbie

Nov 8, 2014

19

12

• Nov 22, 2014

• #31

Next time I'll try smoking for an hour then searing. I like a med rare steak and it was at that point before I seared. It was very good still but with a little less smoke and more blood it will be even better

image.jpg

• pooch897
• Nov 22, 2014

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Nov 22, 2014

• #32

That just makes me drool. I love me some rib eye. Thanks for sharing red.

 

aceoky

Smoking Fanatic

Jul 7, 2014

369

18

• Nov 22, 2014

• #33

You are very welcome Red, thanks for the look!

 

seenred

Epic Pitmaster

Original poster

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Thread starter

Feb 9, 2009

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N.E. Oklahoma

• Nov 22, 2014

• #34

Pooch897 said:

Next time I'll try smoking for an hour then searing. I like a med rare steak and it was at that point before I seared. It was very good still but with a little less smoke and more blood it will be even better

image.jpg

• pooch897
• Nov 22, 2014

Click to expand...

Looks mighty tasty from here pooch...nicely done! Thumbs Up

Red

 

hankus

Newbie

Oct 26, 2014

21

10

• Nov 22, 2014

• #35

All that needs saying is WOW !

 

Bearcarver

Gone but not forgotten RIP

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Sep 12, 2009

45,279

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Macungie, PA

• Nov 22, 2014

• #36

Nicely Done T-Bones!!!

MMMMMMmmmmmm..................

Bear

 

sam42830

Newbie

Jul 5, 2013

22

10

San Antonio, Tx.

• Nov 23, 2014

• #37

SeenRed,

I enjoyed your post.  I also have a Rec Tec grill.  Have you done a turkey, if so, can you post your recipe?  Can you share other recipies that you have done on the Rec Tec?

Thanks,

Sandy

 

seenred

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Feb 9, 2009

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N.E. Oklahoma

• Nov 23, 2014

• #38

sam42830 said:

 
SeenRed,

I enjoyed your post.  I also have a Rec Tec grill.  Have you done a turkey, if so, can you post your recipe?  Can you share other recipies that you have done on the Rec Tec?

Thanks,

Sandy

Click to expand...

Hi Sandy...yes, I've smoked turkeys, although I can't seem to find any qview for you.  I've used several methods, but my favorite way is to brine overnight with Tip's Slaughterhouse brine.  Here's a link to Tip's recipe:

http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

After removing the bird from the brine, rinsing, and patting dry, I like to rub with a garlic butter, then a little poultry seasoning and lemon pepper (both on and under the skin).  I smoke the turkey for 1.5 hours at 225*, then 1 hour at 250*, then finish at at 325*, until the internal temp (IT) in the breast is 170*.  I prefer smaller birds...in the 12-15 lb. range, which will usually get done in around 4-5 hours or less.  The time is only an estimate...make sure to cook to an IT of about 170*.

Here are some links to some of my cooks on the Rec Tec:

http://www.smokingmeatforums.com/t/140872/reds-wings-with-q-view

http://www.smokingmeatforums.com/t/162680/reds-smoked-garlic-butter-shrimp

http://www.smokingmeatforums.com/t/...loin-kabobs-and-grilled-fresh-corn-on-the-cob

http://www.smokingmeatforums.com/t/161458/a-simple-smoked-chicken-w-qview

http://www.smokingmeatforums.com/t/159227/smoky-tuesday-at-reds-w-qview

http://www.smokingmeatforums.com/t/158693/reds-st-louis-spare-ribs-w-plenty-of-qview

You can also use the search window at the top of the page to finds more recipes and techniques than you can read this week.  Hope this helps...good luck and happy smoking!

Red