Hello All,
Got my FEC-100 last week and have enjoyed it alot so far. I've cooked chicken, ribs,2 butts, and today am cooking a whole rib-eye.
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Welcome to the forum. Sounds like you hit the ground running with your new FEC-100. I'd like to know how that whole rib-eye comes out.
It's at 130 dregees now. I have smoked whole rib-eyes in the past on my others smokers. Rub with coarse black pepper and sae salt, then cook fat side up and mop about once an hour with melted bacon dripings and they are allways great. My dear departed dad would not have approved, he told me at my first whole pig roast that anyone smoking beef was direct kin to William T. Sherman.
Because of Sherman's scorched earth policies, I bet. That's funny.
Aside from smoked turkey and sausages and bacon, I don't believe my folks ever ate smoked meats either, whereas I can't seem to get enough of them.
Aside from smoked turkey and sausages and bacon, I don't believe my folks ever ate smoked meats either, whereas I can't seem to get enough of them.
Ima, welcome to the forum.
I saw an interesting recipe on another site where they simply rubbed and smoked the whole ribeye for about an hour, then cooled it back in the fridge, sliced into thick steaks, and grilled from there.
Think it might be a nice compromise
Think it might be a nice compromise
Vesteroid,
Look under smoked steak and you will get some ideas. Smoke your Rib Roast to about 90 to 105 degress. I do mine at CS 230 oven temp. When it hits your target temp, slice your roast into steaks 1 1/2 to 2 inches thick, and put it on the hottest grill you can make. Rotate at 2 minutes, flip at 2 minutes, grill 2 minutes, and then rotate again. (2-2-2-2 method). Move to a cooler part of the grill and grill to desired doness. I like mine at about 130 medium. Be carefull with your rub. If it has a lot of garlic or sugar it will burn on the grill at those temps. I use salt and pepper only and use a compound butter on the finished steak. Sometimes I have a hard time cutting up a $90 plus dollar roast if you know what I mean. There are a lot of other ways to do this, this is just one way that has worked for me. I have used beef ternderloin with a simular process. My wife thinks it is silly but I do my 7 hour steaks that are smoked, cooled, sliced, marinated and grilled. Pretty darn good. Less expesive that way if you can find them on sale. You can start with a Rib eye or any other steak you like and use the same general idea.
Look under smoked steak and you will get some ideas. Smoke your Rib Roast to about 90 to 105 degress. I do mine at CS 230 oven temp. When it hits your target temp, slice your roast into steaks 1 1/2 to 2 inches thick, and put it on the hottest grill you can make. Rotate at 2 minutes, flip at 2 minutes, grill 2 minutes, and then rotate again. (2-2-2-2 method). Move to a cooler part of the grill and grill to desired doness. I like mine at about 130 medium. Be carefull with your rub. If it has a lot of garlic or sugar it will burn on the grill at those temps. I use salt and pepper only and use a compound butter on the finished steak. Sometimes I have a hard time cutting up a $90 plus dollar roast if you know what I mean. There are a lot of other ways to do this, this is just one way that has worked for me. I have used beef ternderloin with a simular process. My wife thinks it is silly but I do my 7 hour steaks that are smoked, cooled, sliced, marinated and grilled. Pretty darn good. Less expesive that way if you can find them on sale. You can start with a Rib eye or any other steak you like and use the same general idea.