Cookie Posted November 20, 2010 Report Share Posted November 20, 2010 Tonights selecton for the Monster was a beautiful bone-in ribeye... Preparation (super simple): - Generous amount of Kosher Salt - Generous amount of Fresh Ground Pepper - Let stand about one hour to reach room temperature - Pre-heated Komodo to 250F Dome with KK Extruded - Had pre-soaked mesquite chips for one hour, placed in heavy foil smoker pouch with one hole facing down into basket - Waited for clean smoke - Meat went on with remote probe inserted - When meat hit 110, I fired up my 4 burner Weber Gasser and preheated to 700F - When meat hit 120F, removed from Komodo and did reverse sear on the Weber for a little less than 2 mins per side (next time I'd reduce that to 1 min per side, 30 seconds, rotate, 30 seconds, to get the nice cross thatch) Melted in the mouth... And it looked like... Quote Link to comment Share on other sites More sharing options...
Amphoran Posted November 20, 2010 Report Share Posted November 20, 2010 Re: Saturday Night Bone-In That sure doesn't LOOK like meat that made it to 220 deg F internal! Cheers, Mike Quote Link to comment Share on other sites More sharing options...
Sanny Posted November 20, 2010 Report Share Posted November 20, 2010 Re: Saturday Night Bone-In Looks more like 120... Quote Link to comment Share on other sites More sharing options...
T Rex Posted November 20, 2010 Report Share Posted November 20, 2010 Re: Saturday Night Bone-In Looks outstanding, well done or should I say "medium rare"........... one of my favorite cuts of steak and you nailed it! T Rex Quote Link to comment Share on other sites More sharing options...
Cookie Posted November 21, 2010 Author Report Share Posted November 21, 2010 Re: Saturday Night Bone-In Oops...couple of typos that I fixed....I got thinkin' "2s" when I started off the post with the dome temp. I pulled the meat at 120 for the reverse sear... And T - Rex, I have to say, that is the first Bone-In Ribeye I've ever done, have always been a NY Strip guy, but I think I may have just changed my religion... Tonight...tenderloin roast for the neighbors... Cookie Quote Link to comment Share on other sites More sharing options...
Sanny Posted November 22, 2010 Report Share Posted November 22, 2010 Re: Saturday Night Bone-In The tenderloin will, of course, be fabulous. But it won't have the flavor of your bone in, or a good strip. But you're surely using the best possible method for it. Quote Link to comment Share on other sites More sharing options...
mguerra Posted November 22, 2010 Report Share Posted November 22, 2010 Re: Saturday Night Bone-In "Saturday Night Bone-In"!? Once you get married, you can pretty much forget... Oh, never mind. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted November 22, 2010 Report Share Posted November 22, 2010 Re: Saturday Night Bone-In "Saturday Night Bone-In"!? The rest of us chuckled to ourselves, didn't say anything, and you had to turn it into a joke about married people? Quote Link to comment Share on other sites More sharing options...
mguerra Posted November 23, 2010 Report Share Posted November 23, 2010 Re: Saturday Night Bone-In Hey, it was other folks who ran with "sleeving the probe hole", I left that one alone! Quote Link to comment Share on other sites More sharing options...
tcoliver Posted November 23, 2010 Report Share Posted November 23, 2010 Re: Saturday Night Bone-In Im just chuckling Quote Link to comment Share on other sites More sharing options...
Cookie Posted November 25, 2010 Author Report Share Posted November 25, 2010 Re: Saturday Night Bone-In Finally someone appreciated my catchy title...I was laughing as I typed it... Quote Link to comment Share on other sites More sharing options...
