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1st rib eye done with qview

post #1 of 12
Thread Starter 
I would like to thank all that have sent me some info. I just made me one of the finest things ive ever tasted out of my own smoker.. I think I ate about 3lbs! Only had mashed taters for a side...had Beaver brand horseradish the extra hot... not so "extra hot" to me. Now Im wondering what do I do with the leftovers.. do i cut the rest of the roast up then put it in the fridge? or keep it whole and slice later?

7lbs smoked with hickory on an electric ecb temps were around 225 ish took 5 hrs pulled it out at 137. I just invested in a probe thermo best investment i have made! wont smoke with out now!

first slice

first on the plate

third slice
post #2 of 12
Looks Delicious, Great Job...PDT_Armataz_01_37.gif
post #3 of 12
I would leave it whole then slice as you go. It will stay moister. When re heating you can reheat in micro with some aujus gently.

Looks great.PDT_Armataz_01_37.gif
post #4 of 12
Looks great. I would leave it whole and slice as needed. Plus as the Doc said it is easy to re-heat that way.
post #5 of 12

Mmmmmm Good!

Plus a jucy piece like that deserves the respect of proper reheating PDT_Armataz_01_12.gif! Looks absolutely lovely-making me drool as I type! Well done! D
post #6 of 12
Great looking rib eye. Make that darn great. PDT_Armataz_01_34.gif
post #7 of 12
Nice job on that rib eye.Looks mighty tasty....PDT_Armataz_01_37.gif
post #8 of 12
Great looking ribeye to be sure! For leftovers, I personally love it sliced, salt and peppered and tossed on a red hot grill just long enough to mark! PDT_Armataz_01_34.gif
post #9 of 12
Great job on that rib eye!!!! PDT_Armataz_01_37.gif
And just think, it only gets better and better!!!!! tongue.gifbiggrin.gif
post #10 of 12
That looks great. I usually cook one on New Years Day I may have to try it in the smoker this year.
post #11 of 12
If I were you, (and if I had a meat slicer/electric knife) I would slice it reeeeeeeaaaaaaaal thin. Then I would set those slices into a bit of simmering au-jus. Slice some crusty italian bread in half then set under broiler to toast. Layer your jus-ed beef and swiss on the bread and then quickly dip the whole shebang into the jus and then out. Grab a package of napkings and enjoy!

Still have a bit more after that? Slice thin..again, then sautee some peppers 'n' onions, and toast some more bread. Warm slices on flat griddle w/ peppers 'n' onions and slather the whole thing wit whiz!
post #12 of 12
Looks great!
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