- Aug 27, 2008
- 5,170
- 409
I had a big ol' score to settle...er, uh....smoke!! LOL!!!!!!
This was one of 2 which we purchased...um, sometime before Valentine's Day. It's been hangin' out in a -20* freezer since then, just dyin'...er, itchin'...er, begin' to be smoked-up. I know this may sound weird, but, I was tossing the idea of smoking this for today's dinner and got a call from one of my sisters a few days back and she and her hubby were going to be in the area and wanted to stop by for a visit today. So, I went ahead with the plan.
I put this bad boy into my outdoor fridge about 6 days ago @ 20* to bring up the internal temp to just below freezing. Lastnight, I put it into a bin of cold water for a few hours to start the thaw, then, tucked it away in small Q-fridge for the night. It still had some frost this morning, but nothing a room temp rest while I prepped and dry riubbed wouldn't help.
Notice, this label reads Rib Eye Steak Bone In...this was the result of a sale involving steaks, but not whole roasts??? Anyway, the meat dude pulled some strings to get us a $65.34 cut in price...37.5% off...gotta love that!!!!!!!!!
Some frosty meat juices still hangin' out in the bag (lower/foreground) as I started the ceremonial seasoning with Red Bell Pepper Rub (minus the salt):
I had wanted to de-bone this and trim into a nice ribeye, plus have some nice smoked beef ribs today, but the frost was more than I wanted to fight...maybe next time:
That's a pretty full grate for the Smoke Vault 24:
Off for a slow ride in the thin blue hickory/mesquite smoke @ 225~235*:
A good look at the bones from the under-side...I'll be watching these as things get closer to finished temps:
About 90 minutes in, I had 6lbs RBP marinated bone-less/skinless chix thighs to toss into the smoke for a late lunch, but that's another story:
.................soooooooo, not much to do now except wait for heat and smoke to work their magic.
I'm planning on yankin' the 7-bone rib to cover and rest @ 150* max.
More to come!
Thanks for checkin' out another beast smoke.
Eric
This was one of 2 which we purchased...um, sometime before Valentine's Day. It's been hangin' out in a -20* freezer since then, just dyin'...er, itchin'...er, begin' to be smoked-up. I know this may sound weird, but, I was tossing the idea of smoking this for today's dinner and got a call from one of my sisters a few days back and she and her hubby were going to be in the area and wanted to stop by for a visit today. So, I went ahead with the plan.
I put this bad boy into my outdoor fridge about 6 days ago @ 20* to bring up the internal temp to just below freezing. Lastnight, I put it into a bin of cold water for a few hours to start the thaw, then, tucked it away in small Q-fridge for the night. It still had some frost this morning, but nothing a room temp rest while I prepped and dry riubbed wouldn't help.
Notice, this label reads Rib Eye Steak Bone In...this was the result of a sale involving steaks, but not whole roasts??? Anyway, the meat dude pulled some strings to get us a $65.34 cut in price...37.5% off...gotta love that!!!!!!!!!
Some frosty meat juices still hangin' out in the bag (lower/foreground) as I started the ceremonial seasoning with Red Bell Pepper Rub (minus the salt):
I had wanted to de-bone this and trim into a nice ribeye, plus have some nice smoked beef ribs today, but the frost was more than I wanted to fight...maybe next time:
That's a pretty full grate for the Smoke Vault 24:
Off for a slow ride in the thin blue hickory/mesquite smoke @ 225~235*:
A good look at the bones from the under-side...I'll be watching these as things get closer to finished temps:
About 90 minutes in, I had 6lbs RBP marinated bone-less/skinless chix thighs to toss into the smoke for a late lunch, but that's another story:
.................soooooooo, not much to do now except wait for heat and smoke to work their magic.
I'm planning on yankin' the 7-bone rib to cover and rest @ 150* max.
More to come!
Thanks for checkin' out another beast smoke.
Eric