| Name: |
Tall Cotton
- 
|
|
| Subject: |
Smoked Ribeye
|
|
Date:
|
11/29/2011 9:10:28 AM
|
I had threatened before to try this before and received lots of tips from the Forum. For Thanksgiving we decided to go non-traditional on the meat. I purchased a whole 13 pound ribeye from Sam's. On Wednesday night I trimmed it and seasoned with salt and pepper. Thursday morning I took it out of the fridge to let it come to room temp. I set the smoker on 200 and put it with a timer set for 4 hours. I couldn't leave it alone and checked every 30 minutes after the first 2 hours. When the internal temp reached 140 I took it off to rest. It had almost an hour to rest, lightly covered. When I cut into it I was very pleasantly surprised! I had doneness from medium well to medium rare. The smoke flavor was not overwhelming at all but a great enhancer. This one weighed 11 pounds trimmed and easily fed 15 people. It was higher by far than a turkey, but with only Cyndi and I at home not having tons of leftovers was a blessing. We did have just enough left to make sandwiches last night though. Thanks for your tips and encouragement to try something new!
|
| Name: |
Mack
-
|
|
| Subject: |
Smoked Ribeye
|
|
Date:
|
11/29/2011 4:16:29 PM
|
TC, sounds delightful. I might try something similar for Christmas instead of another turkey menu.
How do you think a whole pork loin would work on a smoker? Ever tried it? We had one fried for Txgiving and man, that is good stuff.
|
| Name: |
Tall Cotton
-
|
|
| Subject: |
Smoked Ribeye
|
|
Date:
|
11/29/2011 6:50:41 PM
|
Mack, I used to do pork loins regularly. Use whatever seasoning/rub mixture you'd like on teh outside. Leave all the fat on. You need it since the pork is so lean. I injected creole butter garlic and cooked to an internal of 140-145. After a short rest it makes great sliced pork sandwiches or boneless chops.
As a dip/sauce reduce 3 TBS of basalmic vinegar to half, add 1 cup of chicken broth and 1 cup of maple syrup and reduce that to half. It makes a great sauce for any grilled or smoked meat.
|
| Name: |
Little Talisi
-
|
|
| Subject: |
Smoked Ribeye
|
|
Date:
|
11/30/2011 8:02:56 AM
|
The only way to get over the constant testing is to ask, since it is Christmas, for a combo meat and smoker thermometer. You can then monitor it without opening. If you are lucky they will get you one with a remote and you can sit inside watching a ballgame and check it from your recliner. I actually pull the meat when it is between 130 and 135 since the family likes mostly medium rare to rare.
|
| Name: |
Mack
-
|
|
| Subject: |
Smoked Ribeye
|
|
Date:
|
11/30/2011 12:55:36 PM
|
Amen, on the digital thermometer. I use a Maverick 732 from Amazon for $59.99. Works great from your recliner by the big screen/fireplace. Very accurate.
|
| Name: |
Tall Cotton
-
|
|
| Subject: |
Smoked Ribeye
|
|
Date:
|
11/30/2011 2:16:16 PM
|
I just got on to ask what brand/model. I guess I have your recommendation. I have a couple that I don't trust, obviously. My smoker has one built in, but it reads different from the smoker temp so I don't trust it either. How about you 'lil T? What model do you have?
|
| Name: |
roswellric
-
|
|
| Subject: |
Smoked Ribeye
|
|
Date:
|
11/30/2011 5:15:00 PM
|
I have one that does meat only and it works just great. Even talks to you and warns ahead of time that the temp is approaching. It's a Oregon Scientific. I'll bet they make a dual temp model. But you might still have a problem where you place the 2nd probe. In an EGG I have noticed a difference of 10 degrees + depending on where you put the probe.
|
| Name: |
Little Talisi
-
|
|
| Subject: |
Smoked Ribeye
|
|
Date:
|
11/30/2011 7:42:56 PM
|
I have two of the BGE dual temps. However just like all others they need to be checked by verifying with a pot of boiling water. Also when using the grill level probe you have to remember to place the probe away from the direct heat if using indirect cooking methods. Just as most of us have learned, "know your grill and its hot and low temps and spots".
|
| Name: |
roswellric
-
|
|
| Subject: |
Hard to do....
|
|
Date:
|
11/30/2011 10:40:52 PM
|
after a "couple of glasses of sherry" :-)
|
| Name: |
Tall Cotton
-
|
|
| Subject: |
Smoked Ribeye
|
|
Date:
|
12/1/2011 9:57:48 AM
|
The wireless remote sounds good to me. I even hinted, well actually told my wife, that it was what I want for Christmas. When I went online I read pretty bad reviews on almost all of them. Who is satisfied with theirs and how long have you been using it? Like I said below, I have several that have been a big disappointment, but they have been low end models too. I don't mind her paying for something that will hold up.
|
| Name: |
roswellric
-
|
|
| Subject: |
Smoked Ribeye
|
|
Date:
|
12/1/2011 10:47:02 AM (updated 12/1/2011 10:50:09 AM)
|
See above post. Works flawlessly as does most Oregon Scientific products.
Now there is a chance that you may get interference from nearby other wireless devices like this . I have a weather one that interfered with mine but a simple channel change fixed it.
|
| Name: |
Mack
-
|
|
| Subject: |
Wireless thermometer performance>>>
|
|
Date:
|
12/1/2011 8:10:59 PM
|
I have two, both Mavericks.
#1- Maverick model ET-73 ($32.99 @ Amazon) 2 probes (meat/cook temp). Accurate on both probes/ checked with the wife's oven thermometer and with a digital stick probe for meat. Both nailed it dead. Range to remote is shorter than the other model (100' vs. 300') and more difficult to program. In use for @ three years/ maybe 15 cycles. Still using original batteries.
#2- Maverick model ET732. ($59.99 @ Amazon) Same 2 probes and same accuracy results. Range base to remote is a lot better, plus easier to program, a lot easier. In use @ 2 years, using it maybe 8 times. Same AAA batteries.
For the price difference, I choose the ET732.
The weakness on any wireless device like this is the cable to the probes inside the grill/smoker. If you want to use it to watch the meat temp of a steak on a 700* fire, it will fail quickly guaranteed. Not made for that temp. Cables melt. Use a stick probe.
Or, if you repeatedly crimp the cables under a smoker/grill lid, the cables will fail. I use a foil conduit over the cables to prevent crimping and to help with extreme heat near the probe. It works. If you need to snake it thru the smoker vent, put the foil at the bend thru the vent.
These things are accurate, and they help your confidence that something is really "done" without cutting it. Very, very neat. Ho, Ho, Ho!!
|
| Name: |
PicklePatch
-
|
|
| Subject: |
Smoked Ribeye
|
|
Date:
|
12/20/2011 3:15:51 PM
|
My smoker has a pan for boiling-self basting placed above the fire, that I put:
1 Big whole loin (from Sams) cut in half placing half on each shelf
a little salt (not much) and pepper
cover loin with honey
1 can of frozen apple juice in pan
1 can of pinapple ring or chunks use remaning juice in pan
(using the chunks or rings to toothpick to the loin)
1/2 cup maple syrup in pan
top pan off chicken broth
I have had GREAT results
|
|
New Post
Search
Grilling & Recipes Forum
Reply
»
Oklahoma Lakes
»
Copan Lake
Login
|
Home
