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Hi All,
I just got my 009 last Thursday at 5:10PM. I seasoned it with hickory, and put a pork shoulder picnic in at midnight. It was done Firday afternoon, after 17 hours, and was great. I did some chicken thighs over the weekend, which were only so-so.


Tonight, I tried some ribeyes. They were already sliced about an inch and a quarter thick, so I tied two of them together.

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I browned them on medium-high in a frying pan. When they were nicely browned, I added salt, pepper and garlic. Then, I put them on to smoke, using a couple of ounces of kiawe wood. I threw in a couple of briquets of Kingston, not because I thought they were needed, but because I have a 20 lb bag of them. They did give my pork picnic a nice smoke ring... This is how the ribeyes looked when I put them in:


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Since they were still warm from the frypan, they started at 94.7 degrees, and I set the smoker at 225:


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I planned on taking them out when they hit about 130, but when I came back after about an hour, the temp had already gone up to 134, so I took them out and put them on a plate. This is how they looked when they came out:


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I just left them on the plate because since I let them get so hot I didn't want any additional temperature rise. They only got as high as 138.7:

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The insides were nicely medium-rare:

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My wife and I sucked them down (the kids had a frozen pizza), then looked at each other and decided that although these came out just about perfect, in the scheme of things, we both prefer our ribeyes grilled. I guess some things are just better grilled, and in our opinion, a good steak is one of them.
Lionel
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Kiawe is a species of mesquite that grows in Hawaii, among other places. Growing up in Hawaii, I remember gathering kiawe to put in campfires when I was in high school. We also used it it the Imu, the pit where we smoked whole Kalua Pig with lava rocks. It seems to me a little milder than the mesquite from the Southwest, and has a distinctive flavor. There are a couple of places that ship chunks of kiawe for smokers.

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