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Ribeye recommendations (search isn't working meh:)

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MaskedMarvel
MaskedMarvel Posts: 3,142
in EggHead Forum
ssia 


im thinking marinaded and roasted indirect around bad 300-350 to mid rare. 
Large BGE and Medium BGE
36" Blackstone - Greensboro!


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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Cap of Ribeye?  Or like a thick Delmonico Ribeye?  What us ssia?  Or was that supposed to be asia?  What flavor profile are you wanting?  What is the actual dish. Size of actual protein?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    I prefer 2 inch thick cut.  Dry brine with 1/8 tsp fine grind salt on each side for 2-4 hours.  RT 1 hr.  Wipe off excess moisture.  Feltine grill at 275 till ITreads 105.  Remove meat from egg, tent.  Open egg to get rip roaring hot coals.  Place meat as close to coals as possible and cook to desired temp. (We like 124-130). Note: 
    Buy a ribeye that has the most spinalas muscle.  
    Large, small and mini now Egging in Rowlett Tx
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    NPHuskerFL said:
    Cap of Ribeye?  Or like a thick Delmonico Ribeye?  What us ssia?  Or was that supposed to be asia?  What flavor profile are you wanting?  What is the actual dish. Size of actual protein?
    Haven't bought it yet. :)

    ssia - subject says it all. I'll take any recommendations you've got,for how you like it. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • GregW
    GregW Posts: 2,677
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    NPHuskerFL said:
    Cap of Ribeye?  Or like a thick Delmonico Ribeye?  What us ssia?  Or was that supposed to be asia?  What flavor profile are you wanting?  What is the actual dish. Size of actual protein?
    Subject say's it all -ssia
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I have done this one before and it is really good:
    http://eggheadforum.com/discussion/1158232/new-ribeye-cook-from-adam-perry-lang-book

    Like every APL recipe I did about 2/3 of the steps.  If you are a purist, then this might be a little "doctored up" for you.  However, I figured you would get 20-30 posts that say reverse sear with salt and pepper only so I thought I would mix it up ;). 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • ThrillSeeker
    ThrillSeeker Posts: 306
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    Reverse sear with salt and pepper only. :-)

    Large BGE - Medium BGE - Too many accessories to name

    Antioch, TN

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  • Jstroke
    Jstroke Posts: 2,600
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    Caveman-right on the hot coals-Kosher Salt 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Don't buy ribeye. Too fatty.

    Get a NY Strip instead. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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