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Ribeye Steak and Taters - Page 2

post #21 of 38
Quote:
Originally Posted by SeenRed View Post
 

 

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

 

Red


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

 

Looks great!!

 

:points:

post #22 of 38
Never tried a reverse sear. Can't wait.


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post #23 of 38
Thread Starter 
Quote:
Originally Posted by Red Adaire View Post
 

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

 

Hello Red...it's me, Red!!  :biggrin:  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

post #24 of 38
Thread Starter 

Thanks everyone...and thanks Pooch for reviving this old thread.

 

Quote:

Originally Posted by Aceoky View Post
 


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

 

Looks great!!

 

:points:

 

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

 

Red

post #25 of 38

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

 

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

 

Oh , well . . . 

post #26 of 38
43c7b4c18501e9ff4205457b21d042de.jpg well here goes nothing


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post #27 of 38


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

      Tanks !   OMB

post #28 of 38

That looks awesome!

post #29 of 38

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

post #30 of 38
Had Rib Eyes last week. Looking good!
post #31 of 38
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
post #32 of 38

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

post #33 of 38

You are very welcome Red, thanks for the look!

post #34 of 38
Thread Starter 
Quote:
Originally Posted by Pooch897 View Post

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

Looks mighty tasty from here pooch...nicely done! icon14.gif

Red
post #35 of 38
All that needs saying is WOW !
post #36 of 38

Nicely Done T-Bones!!!Thumbs Up

 

MMMMMMmmmmmm..................:drool:drool

 

 

Bear

post #37 of 38

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

post #38 of 38
Thread Starter 
Quote:
Originally Posted by sam42830 View Post
 

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

 

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/163090/reds-grilled-sirloin-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

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