Flaming ribeyes, and bacon wrapped mini reds

anton · June 2015

The last three Superior Angus ribeyes cut off a 14lb roast.
Smoked the mini red taters wrapped with bacon, and dusted with DP Swamp Venom for 45 minutes at 350 F.

Put on steaks rubbed with peppered cow rub at 350 for a few minutes per side, then opened up vents and dome and seared over flames until done to medium.

Drizzled crema and butter with taters.
It was edible. So edible, I ate one and a half

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bgebrent · June 2015

Holy Sh**! Can you cater in Sandy Springs!? Most excellent cook!

LDR · June 2015

Looks great. I need to start putting some veggies on with the meat too

SGH · June 2015

anton said:
It was edible. So edible, I ate one and a half.

I could have easily ate all of it^^^^^^^^^
With that said, it looks outstanding from take off to touch down. Solid brother.

hapster · June 2015

Looks great!

Jeepster47 · June 2015

Good looking cook my friend.

Can't understand how you can get medium from a "for a few minutes per side" type cook. Cooked a 1-3/4" ribeye last night for 24 minutes at 300 degrees indirect ... pulled at 120 degrees and then 1 minute down in the flames at 600 degrees. Got in trouble with the missus 'cuz they were not quite to medium rare.

theyolksonyou · June 2015

Those steaks look great!

anton · June 2015

@Jeepster47 , these I closed the dome on for aboutb 15 minutes per side for smoke, then I opened up everything at the end of that, and charred them up good, they were med rare leaning toward medium. These were only about 1" thick, I wanted to stretch three more steaks out of that roast!! I find I can leave them over the flames longer than I thought was safe, dome open, no real oven action is going on and they are not getting overdone as fast, in my experience anyway!
Thanks for the nice comments gents.