Mesquite ribeyes

[Oak Smoke]

I really hadn’t thought about sharing our favorite way to grill a ribeye until my wife said the one today was the best steak she had ever eaten. Today is our anniversary so I drug out some really nice ribeyes. When I lay steaks out to thaw I only want them to defrost. As soon as they’re not frozen I hit them with SPG and head for the KJ big Joe with them. I use a two zone setup with a half grill set high above a half deflector and the other half grill set low over the coals. With the steaks still cold I put them on the indirect side with the kamado running at about 250 F and smoke them with mesquite wood until I get an internal temp of 120 F. Then it’s down to the lower direct grill with the lid open to get a good sear on them. With the lid open it only takes a couple of minutes before the fire really gets going. I’m a flip about every minute steak cook. It’s not long before I get that 130 to 135 internal I’m shooting for. These steaks have a definite mesquite flavor owning to them having been put in the smoker cold and slowly brought to temp over indirect heat. If your looking for a new twist to your steak game give this a try. They’re very good.

[ssennott]

Happy Anniversary sounds like something I need to try.

[SheilaAnn]

I love mesquite. I don’t use it often enough!

[Oak Smoke]

I don’t use it often either. It can get overpowering quickly. I gave up on using it on briskets long ago because it was just too strong for a long smoke. For grilling it’s not a bad go at all.

[SheilaAnn]

A nice piece of salmon grilled over mesquite is a game changer. And if it’s Copper River Salmon….. “mic drop”

[Purc]

Happy Anniversary Lynn!

[Panhead John]

Happy Anniversary Lynn! And yeah, mesquite is good for grilling. I use it a lot for pork chops and chicken.

[58limited]

Happy Anniversary Lynn! I like Mesquite and had a ready supply on the property I rented in college but I haven't had any other than kiln dried from the store since.

[Oak Smoke]

It seems to be everywhere here. Anyone who has mesquite will give you all you want for the asking.

[RonB]

My first thought was that I prefer beef ribeyes to mesquite ribeyes. Sounds like a good plan though.

[Oak Smoke]

And you all for the anniversary wishes. We’re very happy and feel so blessed.

[MBMorgan]

Happy anniversary, Lynn!

[carolts]

Happy Anniversary, Lynn!!

[Donw]

Happy anniversary and wishing many many more.

[LA Pork Butt]

A lot of folks consider mesquite smoke too strong, but I am with you on using mesquite. And, I’ll bet your wife’s comment wasn’t just steak comment wasn’t just anniversary flattery. Keep up the good work and happy anniversary! Irene and I hit 57 this December.

[Oak Smoke]

You and Irene are just the best people. Not everyone gets what you two have. Thank you!

[PGH_RAM]

Happy anniversary!

[Whiskeyman53]

Happy Anniversary, many more years to come. When starting out as a new griller/smoker l had not yet found the less is best method for smoke. Needless to say I had a bad experience with mesquite and have not yet got back on the horse. It might be time. Once again congratulations on your anniversary.

[Oak Smoke]

Thank you! Yes mesquite is very easy to overdo when smoking. It can get bitter in a hurry. My steaks were in the smoke for perhaps 40 minutes and that was just right. It’s not a bad go for burgers once in a while too.