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Boneless ribeye roast
Paolo
Posts: 272
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.
Smoked for 3 hours at 200 F indirect until core temp reached 120 F.
Just a few seconds in caveman style than rest until 135 F internal.
Ready to serve.
Served with sweet peppers, chard and baby potatoes.
Homemade bread and Valpollicella Ripasso to complete the meal.
Have a great Sunday everyone!
Coated generously with Badia Brisket Rub for a long 48 ours rest.
Smoked for 3 hours at 200 F indirect until core temp reached 120 F.
Just a few seconds in caveman style than rest until 135 F internal.
Ready to serve.
Served with sweet peppers, chard and baby potatoes.
Homemade bread and Valpollicella Ripasso to complete the meal.
Have a great Sunday everyone!
Comments
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Great post. I would include a huge dollop of horseradish with my serving. Delicious looking meal😋😋Greensboro North Carolina
When in doubt Accelerate.... -
Looking fantastic, bother @Paolo!
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In new England that's a Delmonico roastfukahwee maineyou can lead a fish to water but you can not make him drink it
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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!Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Thanks for the comments!“Delmonico roast”, I love learning new words and expressions
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Mouth wateringly good.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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just be careful as in some places its a chuckeyePaolo said:Thanks for the comments!“Delmonico roast”, I love learning new words and expressionsfukahwee maineyou can lead a fish to water but you can not make him drink it -
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.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.
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 -
Paolo said:
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.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.
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.fukahwee maineyou can lead a fish to water but you can not make him drink it -
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?fishlessman said:Paolo said:
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.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.
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'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.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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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.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.
Thanks for pointing this out -
I agree, sous vide is a great way to go.fishlessman said:Paolo said:
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.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.
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.
Fort Wayne Indiana -
Just beautiful right there^^^^.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Wow! Now I'm tempted to add this accessory to the collection..
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It works great for specific applications. To maximize usefulness, get a vacuum sealer as well if you don’t already have one.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 said:Wow! Now I'm tempted to add this accessory to the collection.."There is a crack, a crack in everything. That's how the light gets in." - Leonard Cohen
Ogden, UT, USA
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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?Botch said:
Note that you did say above you were trying to get maximum smoke flavor; the sous vidé method would largely negate that.Paolo said:Wow! Now I'm tempted to add this accessory to the collection..
@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
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@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!Paolo said:
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?Botch said:
Note that you did say above you were trying to get maximum smoke flavor; the sous vidé method would largely negate that.Paolo said:Wow! Now I'm tempted to add this accessory to the collection..
@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 -
Don’t ask how much I have to spend on my wife to justify how much I spend on the love of the big green egg. It never ends.GrateEggspectations said:
@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!Paolo said:
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?Botch said:
Note that you did say above you were trying to get maximum smoke flavor; the sous vidé method would largely negate that.Paolo said:Wow! Now I'm tempted to add this accessory to the collection..
@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"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@Paolo - In my experience your 200 F cooking temp is right on the edge for what the Egg can hold stably. I never attempt anything below 225 in my Large.Paolo said:
@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 unsustainableRight. 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?*edit to add, your cook looks fabulous.LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Thanks @dbCooper for replying my question. That's what I was assuming. I just cooked a turkey breast at 225 and it allowed for a good four hours of smoke. Enough for a rich smoke flavour.
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@Paolo
When attempting very low temps, I often use a pan of water as a heat soak. The lowest temp I’ve held reliably is about 200F. -
My brother is coming over for lunch on sunday and I just bought a 3 kg ribeye for the occasion.
What approach should I take? Cook whole as a roast or make some thick slices to have more bark on each serving?
I'm leaning on the whole piece approach
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Pros and cons to both.Paolo said:My brother is coming over for lunch on sunday and I just bought a 3 kg ribeye for the occasion.
What approach should I take? Cook whole as a roast or make some thick slices to have more bark on each serving?
I'm leaning on the whole piece approachI tend to like a hard sear, so would do individual steaks if cooking Egg alone and would vacuum seal and freeze any steaks not being used for lunch. The downside is that you’re managing multiple pieces of meat as opposed to one big one.If doing whole, I’d be tempted to sous vide it, as per some above cooks. This could be your excuse to buy a circulator! 😂Looking forward to seeing the results, regardless of which way you cook it! -
I would defer to your brother. That way he "owns the decision" and you will nail the cook.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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The sous vide is one of my temptations but I'm trying to refrain from buying any new stuff (my recent astrophotography hobby is extremely wallet unfriendly!).
Ok, I'll let my brother choose! -
Definitely let us know how it goes.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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i like the end sections and cut the roast into two bone sections, so 3.5 to 4 inch mini roasts sliced later like a prime rib roast.. sear all sides. if you start with 4 small roasts you will get 6 ends and 6 regular cut sections for guests to choose their preferencefukahwee maineyou can lead a fish to water but you can not make him drink it
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