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Big Poppa
10-02-2012, 02:07 PM
ok get the drum smokin at 250...

basic seasoning...I used Little Louies Seasoned Garlic salt with Black Pepper

onto the outside edge where its a tad cooler... along with a handful of bbqers delight oak pellets these were just flipped at 110 internal
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0387-4.jpg
at 125 pull them off and raise the fire basket.... and sear flipping a bunch I love this pic
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0390-3.jpg
when theay are at 135 and you are out of arm hair from sticking the thermapen in pull and rest
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0393-4.jpg
Plated
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0394-3.jpg
and bumper to bumper perfection!
http://i195.photobucket.com/albums/z265/biffalo/drum-smoking/IMG_0395-3.jpg

Greatscott!
10-02-2012, 02:33 PM
Outstanding! And thanks for (again) showing the versatility of drum cooking. These forums have showed me that it's not just all low n' slow. Not by a long shot.

sparky
10-02-2012, 02:37 PM
i believe thats the best steak you have ever cooked. some of your steaks are to rare for me. that one is 100% perfectly cooked. love the rice too. steak, rice and milk (the milk is off the the side right?). 1st class meal. that gets my "2 thumbs up garth". :cool:

Greatscott!
10-02-2012, 03:50 PM
My father-in-law is an accomplished winemaker and I dare say I'd go with his Lodi Zin, but maybe that's me. ;)

Big Poppa
10-02-2012, 04:28 PM
spark your meat is too done for me so were good! hahahhahah How great is charcoal for a steak?

cowgirl
10-05-2012, 05:10 PM
Looks perfect from here too!