Ribeyes...

[Gonna Smoke]

...dry aged and reverse seared were on the menu. My wife's cousin was in town this weekend from Tampa. We don't get to see him but maybe once a year and I had 2 more 42 day dry aged ribeyes left so why not?

Not many pictures, but here we go...

Simply seasoned with SPOG and onto a kettle of lump for a reverse sear. I added a split of hickory for some additional smoke...

About 120℉ IT and then the sear...

We'll call them done, time to rest...

Meanwhile, I fried off some smoked jowl, added water, and some fresh green beans and red potatoes...

Sautéed some fresh squash and Vidalia onions...

Served with corn fritters, sliced tomatoes, and cucumbers. Time to eat...

All of the vegetables were fresh and local. Steak was a little more cooked than I prefer, but was OK. My wife's cousin really enjoyed the dry aged steak and had never had one aged for 6 weeks. He commented about how he could really taste the difference...

 

[rdknb]

Oh man that all looks good.

 

[pc farmer]

Man that looks amazing

 

[TNJAKE]

Great looking spread Charles. Tomatoes and cukes are on my plate tonight as well!

 

[DougE]

Fantastic looking meal.

 

[Ringer]

Very nice! Great job there

 

[chopsaw]

Nice plate Charles .
There's times when I skip the sear , because I know it's cooked how I like it . I understand you had a guest though .
That strip of cap meat is so good .

 

[DRKsmoking]

Fine looking meal Charles. And nice to share with family ( sometimes , lol)

David

 

[Gonna Smoke]

Oh man that all looks good.

Thank you!!

Man that looks amazing

Thanks Adam, I appreciate it...

Great looking spread Charles. Tomatoes and cukes are on my plate tonight as well!

Thanks Jake. I love this time of the year when good tomatoes and cukes are readily available. Nothing beats the flavor...

Fantastic looking meal.

Thank you Doug...

Very nice! Great job there

Appreciate that very much...

Nice plate Charles .
There's times when I skip the sear , because I know it's cooked how I like it . I understand you had a guest though .
That strip of cap meat is so good .

Yes Rich, that cap is the best. I often skip the sear too, but as you said, guests. That's when I feel I got it a little over cooked for my taste. Thank you...

Fine looking meal Charles. And nice to share with family ( sometimes , lol)

David

David, it's all about family here and enjoying our brief times together. Thank you for your compliments...

 

[MJB05615]

Excellent meal Charles. Cooked perfectly. Congrats on the Carousel ride.

 

[tx smoker]

Man oh man, that is country fare at it's finest!! What a great meal my friend. Absolutely over the top buddy.

Robert

 

[gmc2003]

Oh boy do those look good Charles.

Point for sure
Chris

 

[clifish]

I have a bunch rib eyes in the freezer, going to do it the same way - nice cook.

Roughly how long where they on the kettle?

 

[Gonna Smoke]

I have a bunch rib eyes in the freezer, going to do it the same way - nice cook.

Roughly how long where they on the kettle?

Maybe 10-15 minutes at most, but they were at room temp beforehand...

 

[Gonna Smoke]

Excellent meal Charles. Cooked perfectly. Congrats on the Carousel ride.

Mike, I appreciate it...

Man oh man, that is country fare at it's finest!! What a great meal my friend. Absolutely over the top buddy.

Robert

Thank you Robert, very much appreciated...

Oh boy do those look good Charles.

Point for sure
Chris

Chris, the flavor of those aged steaks is unreal, very different from regular steaks. Thank you for your compliments...

 

[clifish]

Maybe 10-15 minutes at most, but they were at room temp beforehand...

Oh wow, much faster than I would have thought. I might do them from frozen for more smoke time ala @SmokinAl

 

[Gonna Smoke]

Oh wow, much faster than I would have thought. I might do them from frozen for more smoke time ala @SmokinAl

I have done them that way, too. Really like that method, but I had these on the counter for a couple of hours and when I stuck the probes in to put them on the grill, one was 73℉ and the other was 72℉...

 

[uncle eddie]

Very nice!

 

[JLeonard]

Great looking plate. Keep cooking like that and you might have to see him more often!
Jim

 

[Brokenhandle]

You sure did the steaks justice! Looks delicious! Still waiting on garden fresh produce here, sadly!

Ryan