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46 minutes until the chill...

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 10029
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    46 minutes until the chill...

    Ribeye, thick, been dry brining for a few days.

    Click image for larger version

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  • DWCowles
    Founding Member
    • Jul 2014
    • 9702
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #2
    You having ribeye for breakfast? Not that there is anything wrong with having steak for breakfast. I love me some steak and eggs 👍.

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Nah, just pre-cooking to get ready for the grill tomorrow afternoon. Started vacation at 0211hrs.....woohooo!!! Using Clint's Big Chill recipe

    • DWCowles
      DWCowles commented
      Editing a comment
      Gotcha...enjoy your vacation 😎🏖
  • Nate
    Banned Former Member
    • Apr 2015
    • 3800
    • Quarantined

    #3
    Enjoy that ribeye.... And your vacation..... and like DWCowles said there is nothing wrong with ribeye for breakfast...

    curious to see though what you think of the big chill recipe

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10987
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

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      #4
      Happy Vay cay!

      Comment

      • T-bone
        Club Member
        • Dec 2016
        • 357
        • Northern Virginia
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          You can take the boy out of Texas, but you can't take the Texas out of the boy.

        #5
        Jerod Broussard are you going to smoke them before searing? We did that last weekend with ribeyes and they were excellent...a huge hit with the family.

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        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Yeah, gonna do one for dad next Friday while we make sausage. I "had" to do a test run.
      • fzxdoc
        Founding Member
        • Jul 2014
        • 5396
        • My toys:
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        #6
        Let us know how that Vacay Steak turns out, Jerod Broussard . I'm guessing you won't be counting chickens in your sleep for the next week or so. Enjoy!

        TBoneJack , that meal looks awesome.

        Kathryn

        Comment


        • EdF
          EdF commented
          Editing a comment
          Um yeah, welcome aboard, Jerod Broussard !

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Ah, the joys of being an administrator, Jerod Broussard . Congrats on the (well deserved) promotion.

          Kathryn

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          fzxdoc not quite there.... Enjoying the overtime
      • Jerod Broussard
        Moderator
        • Jun 2014
        • 10029
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
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          Thermoworks Thermapen w/ Back light (gift)
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          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #7
        Super tender. Didn't think a good ribeye needed anymore tenderness. My pit temp shot up to 271 (hence the slight banding), too busy trying to gather what I need for the Big Bad Beef Rub and finish this. Grates were still a little hot but I was ready for some ribeye.

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        Comment


        • MBMorgan
          MBMorgan commented
          Editing a comment
          Awesome job, Jerod!

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Gor-ge-ous.

        • troymeister
          troymeister commented
          Editing a comment
          Oh...That's nice!!
      • RonB
        Club Member
        • Apr 2016
        • 13547
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #8
        Looks great - did you get much smoke flavor?

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          A little, I ran straight KBB. I'm not much on smokiness on a steak. Just a salty/peppery/crustiness pile of goodness.
          Last edited by Jerod Broussard; March 26, 2017, 03:42 PM.

        • RonB
          RonB commented
          Editing a comment
          Thanx.
      • DWCowles
        Founding Member
        • Jul 2014
        • 9702
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #9
        Beautiful!

        Comment

        • Steve B
          Club Member
          • Jun 2016
          • 3176
          • Rockland county New York
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          #10
          Thank you Jerod for making my tummy rumble. I am so Jealous right now and gnawing on my phone.

          Comment

          • tbob4
            Charter Member
            • Nov 2014
            • 2511
            • Chico, CA
            • BBQ's
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            #11
            That looks delicious! I'm not so crazy about the "can't have any banding" argument. My philosophy is that if you have too much, it can really alter how you would describe the doneness of the steak. If it has a bit, it sometimes turns out the best tasting sear. So when I look at that photo I see what I believe would be a perfect tasting steak. If I see no moisture up through the band I think it could be overdone. I look at the areas of your band and I see juice going all the way up to the surface. Job well done!

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Oh yeah, you certainly can't taste a difference. I liken it to a smoke ring.
          • rodkeary
            Club Member
            • Jan 2017
            • 211
            • Pacific Northwest
            • Weber Genesis
              Bradley Smoker

            #12
            Jerod:

            That steak is indeed a work of art. I do have a couple of questions as to how you got there.

            - when you say "thick" how thick are we talking.
            - were you initially shooting for a pit temp of 225?
            - what temp did you take it to before the sear?

            I have a striploin log in the fridge waiting on some dry age and I'd he ecstatic if I could get a result that looked anything like yours.

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              This one was 1.5" thick. Yeah 225, it ran 234-245 until I forgot to reattach the lid clamps. 115 before the sear.
          • rodkeary
            Club Member
            • Jan 2017
            • 211
            • Pacific Northwest
            • Weber Genesis
              Bradley Smoker

            #13
            Thanks so much. I've been taking "baby steps" with the SV method and so far so good. I want to be as well informed as possible when these steaks will be trimed up and good to go. They are still a couple of weeks away so stay tuned.

            Comment

          • Jerod Broussard
            Moderator
            • Jun 2014
            • 10029
            • East Texas
            • Pit Barrel Cooker "Texas Brisket Edition"
              Weber One Touch Premium Copper 22" Kettle (gift)
              Slow 'n Sear for 22" Kettle
              Weber One Touch Premium Black 26" Kettle (gift)
              Slow 'n Sear XL for 26" Kettle (gift)
              Weber Smokey Joe Gold
              Weber Rapid Fire Chimney
              Vortex
              Maverick ET-732 White
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              2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
              Thermoworks Thermapen w/ Back light (gift)
              Thermoworks Timestick
              Cambro Model 300MPC110 w/ Winco SS Pans
              B & B and Kingsford Charcoal
              B & B Pellets

            #14
            I've not even considered to gook steaks for a somewhat large gathering, until now. With this you could knock it out the park BIG TIME.

            Comment


            • TheCountofQ
              TheCountofQ commented
              Editing a comment
              Not sure what you consider a big gathering. We do them for up to about a dozen sometimes. Nice thick ones, and cut into hunks when done. Not a everyone gets a whole steak thing though. Still, there are usually a few bits left to send home with the young ones. Lot's of sides!!

            • Michael Brinton
              Michael Brinton commented
              Editing a comment
              Your right on that. Gives you some breathing room. I've had good results not raising the steaks all the way back up to 115 before searing, 105, something around there, then searing. It's cooked how you want so going a little under on the re-therm just makes the sear easier.

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          2021 Meat-Up In Memphis Canceled

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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