Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: squirtthecat on February 18, 2014, 09:26:24 AM
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Started with 6 lip-on ribeye roasts. (USDA Choice or Higher)
Many many hours later at 200-215°. Or 190°, or 225°. Averaged about 200°. Just some mild hickory smoke for the first hour or 2.
Pulled at 120°.
(https://lh5.googleusercontent.com/-AJpQt70Wju4/UwNkVwT-PII/AAAAAAABqqA/gldGE1M1e-4/s912/20140216_145443.jpg)
Chilled overnight, then sliced into steaks, vacuum sealed, labeled, and into the merchandising freezer.
(https://lh5.googleusercontent.com/-iUv5iWTQxJw/UwNj57kumwI/AAAAAAABqp4/17pgF2BFEJQ/s912/1658565_638160462899081_82529676_o%255B1%255D.jpg)
We had one for lunch. OH MY GOODNESS.
These should sell like hotcakes - if we don't eat them all. ;)
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Pat, I bet when folks get a taste they'll be back for more.
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Sous-vide times without the water... :-)
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I'll take a cut of that any day. ;)
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Perfect .☆´¯`•.¸¸. ི♥ྀ.
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Smoke Prime Rib wow, I bet that is go to be winner.
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WOW just great Squirt!!! When are you coming up to Wapak? Don
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I would be first in line to buy one of those beauties!
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So are you shipping any of those beauties out west? :P
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Wow, great cook on the roast ;D
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Really, really nice!!! I want one!!
Art
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Fantastic! I want one too!
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That is some purty beef!
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I'm ready. Looks perfect.
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Those are some beauties Squirt! :P
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I can just say Wow .
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Beautiful!!!!!!