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Whole Boneless Ribeye #2 - Page 2

post #21 of 35
ya thats what i meant!!! and ya, you got to use real butter!!!
post #22 of 35
Looks great! We even use Land o Lakes. It is expensive but Ohh so good. Just have to work out more. Good View!!PDT_Armataz_01_28.gif
post #23 of 35
One of these days, I'm gonna figure out how to smoke real butter...then EVERYTHING I eat will be smoked!!! Excellent job on the roast, that's gonna be one of my next projects!
post #24 of 35
Looks good indeed. I usually pull my rib roasts at 118* and let them sit for about 30 minutes. I like it to try an get away from me when it sees the fork and knife coming.
post #25 of 35
Grothe you deffinatly did a color change from the last roast to this one. Fantastic job it looks great including the butter.
post #26 of 35
Awesome! Thats all that needs to be said.

post #27 of 35
Good job on the ribeye.

Just one question here... You got all them cows standin around... why do you buy beef from the store?...hmmmmm....
post #28 of 35
That looks awesome Gene. Nice job
post #29 of 35
Thread Starter 
Smoked all the roasts and ribs.....only steaks and hamburg left from the last butcher. Time for another steer ta go in the freezer. Just as happy grillin steaks though! biggrin.gif
post #30 of 35
Gene, I don't know how I missed this thread!! Looks amazing!!
Bet I'm too late to call dibs on any leftovers.
Could ya just whip up another one for me? PDT_Armataz_01_22.gif
post #31 of 35
Looks great, Gene! Glad the second try was the charm. icon_smile.gif
post #32 of 35
Thread Starter 
Why do I think you could do a much better job???PDT_Armataz_01_03.gif
post #33 of 35
lolol You have that backwards Gene!! You do a much better job! cool.gifPDT_Armataz_01_37.gif
post #34 of 35
Not sure how I missed this Gene. One word, PERFECT! points.gif
post #35 of 35
Nice! Looks great, I'm hungry! :-)
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