SmokinAl
SMF Hall of Fame Pitmaster
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Nothing like a nice rib eye for Thursday dinner. I looked in the goodie bag from Robert
tx smoker
& found a real nice one.
This beautiful piece of meat was so tender I wrapped it with string to keep it the same thickness. Covered it with Canadian steak seasoning & CBP.
Into the Rec Tec on extreme smoke.
It took about 3 hours to hit 115 IT.
Now on to the sear part. Judy is the sear chef. We love these sear grates.
Put a bit of char on some asparagus too.
Let it rest for 10 minutes.
Very juicy, and tender.
Made some horseradish sauce & it was so good that we put it on everything.
Then Sammie’s for lunch On Friday
Not the prettiest Sammie, but very tasty. The flavor & texture of the CPB is pretty incredible. Very happy to be on a forum where there are so many wonderful folks. Thanks again Robert!
Al
This beautiful piece of meat was so tender I wrapped it with string to keep it the same thickness. Covered it with Canadian steak seasoning & CBP.
Into the Rec Tec on extreme smoke.
It took about 3 hours to hit 115 IT.
Now on to the sear part. Judy is the sear chef. We love these sear grates.
Put a bit of char on some asparagus too.
Let it rest for 10 minutes.
Very juicy, and tender.
Made some horseradish sauce & it was so good that we put it on everything.
Then Sammie’s for lunch On Friday
Not the prettiest Sammie, but very tasty. The flavor & texture of the CPB is pretty incredible. Very happy to be on a forum where there are so many wonderful folks. Thanks again Robert!
Al