Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: RAD on March 01, 2021, 06:18:47 PM
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Did a reverse sear cowboy ribeye on the 560 yesterday for our Sunday meal. Dry brined it overnight. I really like the way this cooker can go from 225 - 700 in just a few minutes.
(https://i.postimg.cc/Bv3NQdpt/20210228-145227.jpg) (https://postimg.cc/hXCV2ZHq)
Reverse searing at 225 until IT gets about 105
(https://i.postimg.cc/zXLxdw3D/20210228-150424.jpg) (https://postimg.cc/F74bzLjw)
Pulled, EVOO, and Peppered.
(https://i.postimg.cc/rwxQT8Sv/20210228-151223.jpg) (https://postimg.cc/QFNpkZYb)
Grill is set to 700. One minute flip, one minute flip, one minute flip, one minute done.
(https://i.postimg.cc/WbQXxDJG/20210228-152209.jpg) (https://postimg.cc/4mQ69xPy)
Let it rest for about 5 and sliced.
(https://i.postimg.cc/WpY96YNf/20210228-152744.jpg) (https://postimg.cc/BtDcJg1x)
Plated. Good eating.
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I love those tammahawk ribeyes, great cook.
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Wow RAD! That looks delicious.
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Bet it tasted great
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I could eat the entire thing after ten days of applesauce, salad, turkey & eggs with a few other things I could eat two of those puppies
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Ray, you always make me hungry with that good looking and delicious food.