Got Beef!

[SoloQue]

Going out on a limb today, smoking a whole Rib-Eye. I used a cracked pepper, onion powder, garlic, kosher salt crust rub. The cut is a bit over 10 pounds and I will be cooking at 265F. I'm gonna use a charcoal hickory chunk blend for the first 2 hours and straight charcoal after that. Hopefully I will have some pics around 5:00 of the finished product.

[Frank_Cox]

Holy Smoke Solo!!!
That looks awesome! I don't think I have ever seen one smoked whole before. This will be good to see! are you using the big smoker?

[Frank_Cox]

What was the damage to the wallet to get that chunk o' meat?

[smokendink71]

around $80-$100 I'd bet I know when I buy whole ribeye for prime rib that's what it sets me back, by the way that looks great solo

[TuscaloosaQ]

Wow!!! better post some picks..... That is coming from a guy who is on two trailer builds with no picks yet... They arecoming tho!!!

[SoloQue]

What was the damage to the wallet to get that chunk o' meat?

Right at $100, but it is Angus Beef and my wife said it was a good deal

are you using the big smoker?

Yep, I think I have Pop's dialed in and it's time to put up or shut up.
This is the same size and cut I will be cooking for the family at Christmas in Illinois so I will be making about 3 practice runs to get all the kinks out. Rule #1 ... never flop on the family cooks

[Frank_Cox]

It looks like the cut of meat is well worth it! I can't wait to see some more pics!
Maybe some on the smoker pics?

[Gizmo]

I also did a 10# one of those last Christmas on Edgar and I'm guessing yours will be done here in about and hour and a half. I probed it and ran it to 145 then pulled and foil tent on the counter for 30 minutes. I think that cut has so much marbling it cooks a lot faster than you think ... Course I like mine medium-rare.

[SoloQue]

Thanks for the heads up, I'll watch the meat therm a bit closer. Would have been a pi$$er to check after 2 hours and already be at 165 or so. Nothing quite so tasty as a $100 old leather boot

[smokendink71]

when I was fixing these in the restaurant on Saturday nights I would take them to 125 degrees and then set them under the heat lamp for serving, I always hand carved these to order so they didn't dry up so bad. This is actually where my udder madness came from I made it for doing prime rib, it just happened to be good enough that I use it on everything beef now lol.

[SoloQue]

Checked the package, this was a 13 pounder just in case you're tracking the numbers. Smoker held between 160 and 170. Reach internal of 135 after 3 hours. Wrapped and resting while everything else finishes up.

[Frank_Cox]

Sounds great!

[SoloQue]

Had the space so I knocked out some hens ... never get tired of these little gems

[smokendink71]

yumm

[Frank_Cox]

Dang Solo! those look great! I need to make some of them soon!

[SoloQue]

The final internal temp was 144 and I lost some juice even after a 30 minute rest, I could have sliced it up at 140 but not everyone likes it quite that pink. 3rd slice in shows the color nicely. I think I'm gonna enjoy these pratice runs.

[TuscaloosaQ]

I like it been wanting todo one for a while gonna do it soon

[TuscaloosaQ]

Dagit boy them hens look awesome do u eat em all at one time???? How is the cooker performing looks like something is working

[Frank_Cox]

Really nice job there solo!

[SoloQue]

After about 10 cooks now I'm slowly getting Pops dialed in. Today I cooked the birds at 285 - 290 and the rib-eye at 260 - 270. The beast is big enough that I have 4 temp zones to work in all about 5 degrees apart if I use the extreme cooking edges. When I load up the water trough I can level everything at around 225 - 230 if I want to run maximum on butts or ribs but it takes an extra 45 minutes or so to get everything up to temp. I vacuum pack and freeze the hens two to a pack, makes for a quick dinner when we have to work late. Just toss the bag in the microwave and hit 1 minute cook about 5 or 6 separate times, when the bag expands the birds are nice and toasty and extremely moist. When you swing by to checkout the trailer, I'll send you home a pack to try. I always start out with freebies

[Smokeone]

Solo you rock! That is a fine looking chunk of beef!
Cant wait for the sample to arrive!

[The Czar]

I'm on my way.....don't eat anymore!!!!

[SoloQue]

The biggest problem with cooking a 13 lb hunk of meat like that whole Rib-eye is all the left overs.
Rib-eye sandwiches, Rib-Eye salads, Steak and Eggs.... I'm tellin ya, that will just wear a guy down

Tonight we just buckled down and roughed it. Grilled Pork Chop, Baked Mac & Cheese and a Green Bean Veggie Medley with fresh Saute'd Mushrooms ... sometimes a fella just have to suffer and make do




I had you a care package DC but the dogs won out with rock-paper-scissors

[The Czar]

.......its not fair......

[alleyrat58]

Those birds look amazing, Solo! Holy cow!