Boneless ribeye roast

Paolo · December 14

This was tagged as "roast beef". I think it qualifies as boneless ribeye roast.

Coated generously with Badia Brisket Rub for a long 48 ours rest.

Image: https://us.v-cdn.net/5017260/uploads/editor/9l/g2iiiayvgput.jpg

Smoked for 3 hours at 200 F indirect until core temp reached 120 F.

Image: https://us.v-cdn.net/5017260/uploads/editor/8j/00i3rzkiz82l.jpg

Just a few seconds in caveman style than rest until 135 F internal.
Ready to serve.

Image: https://us.v-cdn.net/5017260/uploads/editor/tp/oargmqps59lg.jpg

Served with sweet peppers, chard and baby potatoes.

Homemade bread and Valpollicella Ripasso to complete the meal.

Have a great Sunday everyone!

johnmitchell · December 14

Great post. I would include a huge dollop of horseradish with my serving. Delicious looking meal😋😋

GrateEggspectations · December 14

Looking fantastic, bother @Paolo!

fishlessman · December 14

In new England that's a Delmonico roast

lousubcap · December 14

That's a great cook (caveman finish is a big plus for the crust) and you nailed the whole package. I would crush that banquet!

Paolo · December 15

Thanks for the comments!

“Delmonico roast”, I love learning new words and expressions

Stormbringer · December 16

Mouth wateringly good.

fishlessman · December 16

Paolo said:

Thanks for the comments!
“Delmonico roast”, I love learning new words and expressions

just be careful as in some places its a chuckeye

PoppasGrill · December 18

Looks amazing!!
why did you decide to go 200* for this?
I don’t think I’ve tried to maintain that low of a temp, vents would be almost completely closed.

Paolo · December 18

PoppasGrill said:

Looks amazing!!
why did you decide to go 200* for this?
I don’t think I’ve tried to maintain that low of a temp, vents would be almost completely closed.

The idea was to smoke for as long as possible to add flavor. I’m not sure if this is the best approach, as it was the first time I was cooking this specific cut.
What I can tell you is that this turned out really delicious. Even the leftovers, microwaved in thin slices were outstanding.
I will look after this chuckeye cut to repeat the experiment as soon as possible

fishlessman · December 18

Paolo said:

PoppasGrill said:

Looks amazing!!
why did you decide to go 200* for this?
I don’t think I’ve tried to maintain that low of a temp, vents would be almost completely closed.

The idea was to smoke for as long as possible to add flavor. I’m not sure if this is the best approach, as it was the first time I was cooking this specific cut.
What I can tell you is that this turned out really delicious. Even the leftovers, microwaved in thin slices were outstanding.
I will look after this chuckeye cut to repeat the experiment as soon as possible

if you go with the chuck roast, 131 f for 24 to 30 hours in a sousvide then sear is food magic.

Paolo · December 19

fishlessman said:

Paolo said:

PoppasGrill said:

Looks amazing!!
why did you decide to go 200* for this?
I don’t think I’ve tried to maintain that low of a temp, vents would be almost completely closed.

The idea was to smoke for as long as possible to add flavor. I’m not sure if this is the best approach, as it was the first time I was cooking this specific cut.
What I can tell you is that this turned out really delicious. Even the leftovers, microwaved in thin slices were outstanding.
I will look after this chuckeye cut to repeat the experiment as soon as possible

if you go with the chuck roast, 131 f for 24 to 30 hours in a sousvide then sear is food magic.

I've read about reverse sear at very low temps. Can I do the same on the Egg, maybe 150 F or so? Is there a minimum safe temperature for smoking meat?

Foghorn · December 19

I'm in the "nothing good has ever happened when I sear my ribeye roast" camp. The resulting crust isn't significantly better. The fire hazard from searing a fatty cut is substantial, and when it does catch fire, the resulting taste from burning fat at high temps isn't an enhancement.

Paolo · December 19

Foghorn said:

I'm in the "nothing good has ever happened when I sear my ribeye roast" camp. The resulting crust isn't significantly better. The fire hazard from searing a fatty cut is substantial, and when it does catch fire, the resulting taste from burning fat at high temps isn't an enhancement.

I must say that this was absolutely my impression when doing this. Being a roast to be served in slices the final sear seemed to add only some charred fat and nothing more.
Thanks for pointing this out

MasterC · December 20

fishlessman said:

Paolo said:

PoppasGrill said:

Looks amazing!!
why did you decide to go 200* for this?
I don’t think I’ve tried to maintain that low of a temp, vents would be almost completely closed.

The idea was to smoke for as long as possible to add flavor. I’m not sure if this is the best approach, as it was the first time I was cooking this specific cut.
What I can tell you is that this turned out really delicious. Even the leftovers, microwaved in thin slices were outstanding.
I will look after this chuckeye cut to repeat the experiment as soon as possible

if you go with the chuck roast, 131 f for 24 to 30 hours in a sousvide then sear is food magic.

I agree, sous vide is a great way to go.

lousubcap · December 20

Just beautiful right there^^^^.

Paolo · December 20

Wow! Now I'm tempted to add this accessory to the collection..

GrateEggspectations · December 20

Paolo said:

Wow! Now I'm tempted to add this accessory to the collection..

It works great for specific applications. To maximize usefulness, get a vacuum sealer as well if you don’t already have one.

Botch · December 20

Paolo said:

Wow! Now I'm tempted to add this accessory to the collection..

Note that you did say above you were trying to get maximum smoke flavor; the sous vidé method would largely negate that.

Paolo · December 21

Botch said:

Paolo said:

Wow! Now I'm tempted to add this accessory to the collection..

Note that you did say above you were trying to get maximum smoke flavor; the sous vidé method would largely negate that.

Right. Anyone has an answer to my previous question regarding smoking at very low temps, let's say 150 F or so? Any experience on this, does it make sense?
@GrateEggspectations one day I should make a list of all the cooking hardware that’s followed my introduction to Eggland last year. The pace is unsustainable

GrateEggspectations · December 21

Paolo said:

Botch said:

Paolo said:

Wow! Now I'm tempted to add this accessory to the collection..

Note that you did say above you were trying to get maximum smoke flavor; the sous vidé method would largely negate that.

Right. Anyone has an answer to my previous question regarding smoking at very low temps, let's say 150 F or so? Any experience on this, does it make sense?
@GrateEggspectations one day I should make a list of all the cooking hardware that’s followed my introduction to Eggland last year. The pace is unsustainable

@yukonron calls participation on this forum “wallet genocide” for good reason. But for counterpoint, you sure go to the restaurant a lot less when you can make great eats at home!

Boneless ribeye roast

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