Spring Fever: Ribeyes!!!

[mikeschn]

Are you having it for breakfast??????

Probably lunch!

Mike...

[the other side]

I'll take a slice with a lot of the outside please!

[sagebrush]

Any leftovers??????????????

[mikeschn]

Lunch was sooooooo good! And yes there's leftovers! Just enough for lunch tomorrow!!!

The Other Side has the right idea... there's Memphis dust on the outside, very flavorful!

Here's the recipe I used: http://www.amazingribs.com/recipes/rubs ... _dust.html

Mike...

[the other side]

Looks YUMMY YUMMY, but it's supposed to be in MY TUMMY!!!

[Vedette]

You need to use the smellaphoto lens on your camera next time!
Good Roads
Brian & Sandi

[the other side]

[S. Heisley]

That looks heavenly!

[mikeschn]

The snow is fading away. Today was in the 50's and the sun was out. The piles of snow are growing smaller every day. And it hit me, I'm in the mood to do something on the grill.

So a trip to the supermarket yielded some ribeyes...

I grabbed the two biggest ones, and started a nice charcoal fire with hickory charcoal...

About 6 minutes into the grilling this is what it looked like...



And the treat wouldn't be complete without the dinner photo!



Mike...

P.S. Did anyone else do any grilling today?

[sagebrush]

Mike..........You are KILLING ME!!!!!!!

Will

[mikeschn]

I see why Will. It's only 47° in Casper.

But you could still do a couple ribeyes, couldn't you?

Mike...

[wagondude]

I grilled my ribeyes yesterday.

[jonw]

We grilled some turkey sausages. Today I'm breaking out the smoker and smoking a roast - I'll
take some pictures to share...

[mallymal]

Awwww mike, your killing me. Here in the uk it will be ages before I can get the BBQ out.

Reading your posts I felt like this guy....

http://m.youtube.com/watch?v=nGeKSiCQkPw

[jonw]

Here are some pictures of a Spoon Roast (I think it was...) cooked in the Weber Smokey Mtn. smoker at oven temp (350) until med-rare.

One of the nice things about cooking lean roasts at oven temps is it only takes 1-2 hours, depending upon the weight.

Getting the smoker read - don't need much smoke wood for an oven temp cook. The gizmo sticking out the bottom is a BBQ Guru draft control that insures controlled pit temp at whatever temp you want, and the meat probe notifies you with an alarm when it reaches whatever meat temp you want.


The roast on the rack with the temp probe in it, ready to close up


On the carving board. Note that this side of the roast was rarer than normal but the other end was fine...


Yum!