She said, “Why don’t you smoke something?”, which was a clever way of getting me to cook my own birthday dinner. I had picked up a package of smallish ribeyes a while back, vacuum packed them, and put them in the freezer. Ok, I’m on it!
I dry brined them with sea salt for three hours, then hit them with Carnivore Black for four hours uncovered in the refrigerator. Then into the smoker at 220 over hickory until, they hit 115. I pulled and wrapped them and let them rest for fifteen minutes. I had the grill running full blast and reverse seared them two minutes per side with a finished internal temp of 140. Mrs Smoke prefers medium. I wrapped them again untill the spuds were done and served them up with salads. We had a bottle of Buena Vista Brut and it was a really, really great meal. We have had a bit of spring weather after the snow, so we dinned on the patio. It is still chilly, but we just have to be outside.
She made a Key Lime pie to finish up the evening with. She gave me new steak knives for a birthday present. She’s way out of my league!
I dry brined them with sea salt for three hours, then hit them with Carnivore Black for four hours uncovered in the refrigerator. Then into the smoker at 220 over hickory until, they hit 115. I pulled and wrapped them and let them rest for fifteen minutes. I had the grill running full blast and reverse seared them two minutes per side with a finished internal temp of 140. Mrs Smoke prefers medium. I wrapped them again untill the spuds were done and served them up with salads. We had a bottle of Buena Vista Brut and it was a really, really great meal. We have had a bit of spring weather after the snow, so we dinned on the patio. It is still chilly, but we just have to be outside.
She made a Key Lime pie to finish up the evening with. She gave me new steak knives for a birthday present. She’s way out of my league!
