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Low and Slow Ribeye
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mcneguy
Posts: 28
So there is a restaurant near where I live in Apopka, FL called "Porkies". At Porkies, they have something called the Monsters Ribeye sandwich which is just about the best damned thing you have ever eaten.
It turns out that they smoke the ribeye, then slice it and grill it up with peppers, onions, and mushrooms. I want to replicate this sammich at home, what should I do?
It turns out that they smoke the ribeye, then slice it and grill it up with peppers, onions, and mushrooms. I want to replicate this sammich at home, what should I do?
Comments
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slow roasted, but probably til rare only, like deli roast beef.
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Do you cut out the big chunk of fat in the middle of the ribeye?
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Cook a beef rib roast,"LARGE CHUNK OF RIBEYE",without the bones,til it hits 115-120 Internal.Rest it,slice it thin,as in shaved,cook it up with the p&o's.Done!
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