bone in ribeye reverse sear *Q-VIEW*

[munkiestyle]

SPOG on the meat and its ready to go in the MES 40 using a cherry and hickory blend in my AMNPS. 225° until they hit 130°

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• munkiestyle
• Jun 25, 2014

Meanwhile, in the command center...

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• munkiestyle
• Jun 25, 2014

Stay tuned...

 

[munkiestyle]

Out of the smoker and onto the grill at 130°

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• munkiestyle
• Jun 25, 2014

A quick sear and its time to eat!

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• munkiestyle
• Jun 25, 2014

 

[seenred]

That looks delicious! Love me some reverse sear steak! :drool

Nicely done! Thumbs Up

Red

 

[munkiestyle]

20140625_201547.jpg

• munkiestyle
• Jun 25, 2014

 

[james1nc]

you had me at reverse sear,, great job

 

[mtm29575]

Unless I'm short on time, I reverse sear all my steaks these days. Those look delicious!

 

[smoking nana]

I can almost taste it!!! Gotta learn this one!!

 

[brandon91]

Nice! :biggrin:

 

[austin buckeye]

Tell me.... how juicy was it? :drool

 

[dirtsailor2003]

20140625_201547.jpg

• munkiestyle
• Jun 25, 2014

I'll take a plate or two of that! Nice smoke!

 

[driedstick]

Dang nab it man that looks great. I love doing that to my steaks when I get the time. 

A full smoker is a happy smoker

DS

 

[jschmerse]

Reverse sear is the only way to do it. Learned the technique this spring and never looked back. Nice job!

 

[austin buckeye]

Can you give me an approximate time in the smoker? Just need to backward plan a dinner

 

[james1nc]

My time is for a 1 1/2'' thick steak smoke for 90min on 220 deg. I don't thick I would smoke one that's not at least that thick.

dinner time.jpg

• james1nc
• May 7, 2014

 

[austin buckeye]

My time is for a 1 1/2'' thick steak smoke for 90min on 220 deg. I don't thick I would smoke one that's not at least that thick.

dinner time.jpg

• james1nc
• May 7, 2014

Super.. thanks