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First Full Q-View 16.82pnd Rib Eye Roast from Sam's

post #1 of 13
Thread Starter 
Okay, here it is the finished Q-view inspired from my thread the other day looking for suggestions and help for my first roast. THis was a monster and I think I previously reported 15.5pnds actually it was 16.82.

This is a pic of the roast cut in half as I will taking one half to 125 for MR and the other to 135 for medium. Also in the pic is my trusty global knife I recently got as a Bday present.

The roasts are loaded into the smoker with the MR roast on top. Each roast was coated lightly with a little EVO then rubbed with Fresh Black Pepper, Kosher Salt, and some fresh roasted garlic.

One roast has been removed at 119 degrees and I threw on some ABT's.

Here is the searing (for appearance purposes) of one of the roasts.

And the final picture in this Q-view, one MR and one M Rib Eye Roast. They pics may not give the colors justice but they were beautiful and a perfect medium and medium rare.

Everything was served with some grilled veggies, fresh rosemary roasted potato wedges, and the ABT's.

Overall conclusion for first roast. It was good not great. Meat flavor of the roast was not as strong as I would have liked. For me personally I think next time I will cut the roast into steaks and cook them over a good old fashioned hot grill. Don't get me wrong it was good but I have definetly gotten better reviews from the briskets, butts, and ribs that I have pulled from the smoker for a lot less money. Hope you enjoyed my first ever Q-view and thanks to all that make this forum a reality!
post #2 of 13
Sorry it didn't turn out the way ya were expecting......but man that looks good!! Sammies w/ horseraddish.... mmmm mmmm!
post #3 of 13
darn sure looks good... thanks for posting...
post #4 of 13
That looks real tastey, your first Qview,man I can't wait for the next one.Made me hungry.
post #5 of 13
They look really good, can't believe they weren't to your liking. Maybe beause they were lean cuts of meat, the flavor from the fat wasn't there?

Either way, you smoked them perfectly.
post #6 of 13
Thread Starter 
Don't get me wrong here the rib was good, it was just not what I guess I was expecting when I normally smoke meats that range from a 1.29 to usually a max of 3/pnd for ribs with this being almost double that price maybe my expectation were to high.

When I say meat flavor, yea I guess I am saying that good fat flavor that can always be found in a good rib eye. The roast was super juicy so dry was not a problem. I will probably do another one in the future just a different method perhaps.

For this one I followed a cooking method that I found specifically designed for my specific smoker that had great reviews. Basically, it was to smoke at 250 for 12min/pnd. Then adjust temp to 140 for a minumum of 4 hours or to desired temp. This went against anything I have ever done or learned over the years but I thought what the heck.

This roast had good marbling and I wonder if the long slow cook at 140 might have rendered too much of the fat out of the meat taking with it some of the flavor. Next time I think I will just do a smaller trial roast and just go 225 until done.

Glad you guys enjoyed and I look forward to doing another q-view as this one was fun.
post #7 of 13
Mmmm...looks perfect! cool.gif
post #8 of 13
Those roast looks great. I'd eat one if I were invited wink.gif
post #9 of 13
Looks like great Q to me, congrats. You may have something there about cutting it up, that at lot of meat mass for smoke to penetrate. But I wouldn't turn it down!
post #10 of 13
MMMM, they looked great. Mighty expensive smoke though, you got courage my man. Did you serve with some aujus or drippings?
post #11 of 13
Thread Starter 
Thanks, to all and yes, when I foiled and wrapped to rest I added about 1/4 cup of beef broth. When I openend to foil for slicing I got about 3 1/2 cups of juicy goodness for dipping or pouring over the meat.

Only problem was after dinner my wife was cleaning up and poured out the remaining juices that I would have definetly saved for later.

Tonight, I will be cutting some large lices of the MR one and searing them at about 700degrees on my gasses just enough to get the inside barely warm!

Then tomorrow night I am thinking very slin slices on a hot griddle with peppers, mushrooms, onions, and when just about done some cheese for a philly style steak sandwich.
post #12 of 13
That looks fantastic!! I've done a couple 2" thick slabs before, then butterflied them and served, (saw someone else doing it here) they turned out great with a really good smoky flavor, those smoked at about 300 though for an hour and a half to 2 hours. I basically turned my smoker to medium heat and had an internal thermo tell me when the meat was done and didn't worry about the smoker temp. They turned out awesome and I'm planning on doing a roast very soon and will do it the same way.

Very nice qview btw.
post #13 of 13
Now that's a rib roast!! Really good looking smoke and although it wasn't to your tasting, it looked great!! Got the qvue down too, nice job! PDT_Armataz_01_37.gif
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