Ribeye on the Yoder

[Scott Eisenbraun]

Asked the wife to bring home steak for tonight. She bought rib eyes from a small local butcher shop. They source some of their meat from local ranchers. These were raised, finished, aged, and processed locally. Bright red with a lot of fine marbling throughout. I would have preferred a half inch thicker, but not an option this time.

An hour before the cook, seasoned with kosher salt, pepper, and garlic powder. Cranked the heat to 600f. After a 30 minute warmup, took a reading with a laser temp gauge, which was aimed at the grate, not the flame. Indicates over 700f.

Seared for 2 minutes per side. Came out a great medium rare. Very tender, very tasty. Served with cheesy garlic bread and a box Shiraz wine. I won't pay more for wine than the steak costs.

This smoker-grill is perfect for extreme weather smoking and grilling. I can maintain any temperature needed 12 months a year. The insulated jacket keeps pellet usage reasonable and affordable. Pays for itself quickly if you use throughout the year.

 

[Hank R]

Looks good, Like how the insulated cover looks and fits..

 

[Scott Eisenbraun]

It was the best option I added to the smoker when I ordered it. I leave it on year round, makes a difference even during the warm months when it is windy and overcast.

 

[Hank R]

Insulated cover. should be a option for every smoker.

 

[old sarge]

Looks mighty good!

 

[Scott Eisenbraun]

Sarge: I was looking at your list of smokers, grills, etc. I love that you listed the Instant Pot. I love using mine for soups, pot roast, stews, and even hard boiled eggs. Don't even have to soak dried beans anymore.

 

[old sarge]

I added the IP since it was/is very popular over on another bbq site. Until I read about it there I had never even heard of it. So I bought it and replaced the 6 qt Cuisinart electric pressure cooker. The 8 qt is a great size. Pretty sweet!

 

[SonnyE]

I remember those days...
I was lifting the cholesterol barbell.
After my heart attack, I had to learn to like chicken. (Shudder!)
But my Rib Eye has been replaced with salmon filet. ;)
Now they are trying to tighten the thumbscrews on me again.

One of these days I gonna thumb my nose at them and die.
There, take that you damned Doctors! Your advice cost you a job. :rolleyes:o_O

 

[old sarge]

We all have a set number of days on earth. According to the bible, we don't know the day or the time or the season. So we do what we need to in order to delay the inevitable. Me, I have a stent in the heart and a coil in the brain. And I eat a lot of chicken. Wife loves it, could eat it 7 days a week. One problem: chicken without gravy and mashed taters is pretty boring.

 

[gmc2003]

Those ribeyes look mighty good from here.

Point for sure.
Chris

 

[Scott Eisenbraun]

I remember those days...
I was lifting the cholesterol barbell.
After my heart attack, I had to learn to like chicken. (Shudder!)
But my Rib Eye has been replaced with salmon filet. ;)
Now they are trying to tighten the thumbscrews on me again.

One of these days I gonna thumb my nose at them and die.
There, take that you damned Doctors! Your advice cost you a job. :rolleyes:o_O

I'm supposed to be on a low fat, low carb diet too. But I refuse to give up red meat completely. Once a week or so we break the diets and enjoy what we want.

 

[SonnyE]

Wife loves it, could eat it 7 days a week.

Mine, too, Sarge.
Mine too!

I have my ways that make the bird more appealing, as no doubt you do as well.
I'm sure it was a Government plot, get us hooked on "Beef, it's whats for dinner!".
Then take it away later in life when it clogs up our arteries.

Oh, how I miss a great rib eye off the Barby....
So very tasty!