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RIBEYES make the world go round

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ILikeBigButts
ILikeBigButts Posts: 41
in EggHead Forum
Just wanted to share these beautiful ribeyes I made last night for me and the wife. 

Wanted to see what types (if any) of wood you use when cooking steaks? 

Large BGE | Gainesville, GA

Cooking is like love. It should be entered into with abandon or not at all.
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  • leemschu
    leemschu Posts: 609
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    Those look delicious. Medium rare for me! Can't wait to cook some when I get my egg ready
    Dyersburg, TN
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  • danmac
    danmac Posts: 30
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    I use some Hickory sometimes...
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  • ILikeBigButts
    ILikeBigButts Posts: 41
    edited July 2015
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    danmac said:
    I use some Hickory sometimes...
    Yeah I used a touch of hickory but didnt want to over power it...

    And thanks! @leemschu
    Large BGE | Gainesville, GA

    Cooking is like love. It should be entered into with abandon or not at all.
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  • Egghead_Daron
    Egghead_Daron Posts: 862
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    Those look pretty damn good! I typically don't if I am just cooking steaks in "normal" fashion. If I am doing a reverse sear and it will spend a little more time then I like to add a little oak.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • Focker
    Focker Posts: 8,364
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    Oak and pecan
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • northGAcock
    northGAcock Posts: 15,164
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    I agree......but if you want to grease the axle that spins the world.....go with a bone in rib-eye. Love gnawing on that bone. Your cook is spot on by the way. Don't mean to slight it in any way.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Those look great.  I like a oak and/or cherry with beef.  For steak I like cherry alone because I find the oak can be a tad strong.  

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

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  • HoustonEgger
    HoustonEgger Posts: 616
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    I like hickory with beef - and pork actually - but smaller amounts with steaks then brisket obviously
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
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  • jonnymack
    jonnymack Posts: 627
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    I've used Hickory and Mesquite with great success. 
    Firing up the BGE in Covington, GA

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