Hey All, It has been quite busy for me lately with one of my kids going off to college. I haven't had much time to fire up the big smoker. Some of you wanted to see the latest cook that I did for church so here it is. I figured the guys from Man Church needed some ribeyes. I think we had ~93 lbs raw.
I started with having to wet age them for 18 days in the fridge, once opened I rubbed with Angelo's steak seasoning and fresh minced garlic. On the smoker they went at 275-300 over hickory. They went on at noon and started coming off around 3pm and continued until 4. I cooked them all to 135 (a bit over done for me) just to please the masses. I let them rest for an hour or so then sliced. I made a crockpot of au jus and a pile of roasted garlic horseradish cream sauce as accompaniments. The ladies handled the sides and desserts. I stopped counting at 70 men but it fed them, the kitchen volunteers, the praise team and several more. Rumor has it that we did have some leftovers. I also smoked 12 lbs of sausage but I didnt get any finished pics of that unfortunately. Here are the pics I took.
I started with having to wet age them for 18 days in the fridge, once opened I rubbed with Angelo's steak seasoning and fresh minced garlic. On the smoker they went at 275-300 over hickory. They went on at noon and started coming off around 3pm and continued until 4. I cooked them all to 135 (a bit over done for me) just to please the masses. I let them rest for an hour or so then sliced. I made a crockpot of au jus and a pile of roasted garlic horseradish cream sauce as accompaniments. The ladies handled the sides and desserts. I stopped counting at 70 men but it fed them, the kitchen volunteers, the praise team and several more. Rumor has it that we did have some leftovers. I also smoked 12 lbs of sausage but I didnt get any finished pics of that unfortunately. Here are the pics I took.