Spring Fever: Ribeyes!!!

[mikeschn]

What do you guys do for spring fever?

Over here I just found out that Chell is seriously affected by spring fever... She went to the store, and then came home, batted her eye lashes at me, and said,"how does this look for the smoker"

So I fired up the smoker... soaked some wood chips... rubbed the roast with some memphis dust, and here is the starting point...



You'll have to check back in 12 hours or so to see the final result!!!

Mike...

[Woodbutcher]

WOW Mike, you are a lucky man. I woman that supports your smoking habit with a big chunk of meat. I have only used my smoker a couple times over the winter and I sure miss it. Plus I have to buy my own meat! My wife is a big fan of pulled pork, but waits for me to yell "Dinners Ready"

[Vedette]

Okay you guys.
You have me looking out at a grey day with rain falling on and off. Thinking what should we do today?
Now after seeing that big hunk of meat, I am thinking about Dutch oven cooking!
So it is over to Dean & Joanie's site to pick out a new recipe!
Practice, practice, practice!
Good Roads
Brian & Sandi

[the other side]

I'll be there as soon as I can. Save me a serving!

[Vedette]

So here out west....it looks like it is going to be the Chilli Relleno Casserole today!
And maybe a nice red.

[S. Heisley]

WOW Mike, you are a lucky man. I woman that supports your smoking habit with a big chunk of meat. I have only used my smoker a couple times over the winter and I sure miss it. Plus I have to buy my own meat! My wife is a big fan of pulled pork, but waits for me to yell "Dinners Ready"

Ah....A wife after my own heart!

[mikeschn]

I'm thinking we are at the halfway point. Here's a sneak preview...



Mike...

[Greg M]

Looks like late night deliciousness for you tonight.

[mikeschn]

Yep, late night sounds about right... It's currently at 147 degrees, and it has to hit 203 degrees. I'm not paying real close attention, but it's probably in the stall right now.

Mike...

[Woodbutcher]

Lookin good Mike. I will it didn't take 12-14 hours to do a pork shoulder. I love the flavor but we usually eat late.

[mikeschn]

We're getting closer! It's at 170 degrees!!!



Mike...

[GerryS]

What temp do you finish at? 170 comes quick....that last 20 degrees can take hours. Man, that looks good. I think I'll pull the egg apart today and do a test fire with a couple burgers or steaks....

You've inspired me

[Gladtobehere]

-20c. (-4f). This am. But I pulled out the Coleman grill last night and did a few burgers. Sorry no pics. We ate the evidence. It is wise to check out your equipment before you hit the road.

That roast looks very tasty.

[mikeschn]

Typically I finish at 203 degrees F. so that the pork is falling apart tender. Then we pull it!

But this is going to be a roast, not a pulled pork. So I finished it at 190° F. Check out that bark and smoke ring!



Mike...

P.S. Good thing we did it yesterday when it was about 50° outside. Today it's 15° out!

[Woodbutcher]

Nice job Mike! That looks great.Real nice smoke ring. Are you having it for breakfast??????