I put Iowa Chops on the smoker. Yummmmm!Sometimes when you don't have any steak you resort to Barbecue Poke Chopsand Amish Macaroni Salad !
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The Proper way to cook a Rib Eye steak
- Thread starter Pops1967GTX
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Here are a few nice filets, cooked on medium heat on my TEC infrared Patio FR grill..
Rare + to medium rare and a nice bark on the outside.
TEC grill, w/my "outdoor ventilation" fans
Rare + to medium rare and a nice bark on the outside.
TEC grill, w/my "outdoor ventilation" fans
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Very nice @Pops1967GTX ^^^^ ...check it out @MarPar 
I'll be trying this out.....I mostly only buy Rib-Eye from my local butcher.
I'll be trying this out.....I mostly only buy Rib-Eye from my local butcher.
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Using Irish butter works great alsoVery nice @Pops1967GTX ^^^^ ...check it out @MarPar
I'll be trying this out.....I mostly only buy Rib-Eye from my local butcher.
THAT is absolutely disgusting ... the "nuke" part. You probably wear sneakers with velcro straps too!nukedif it bleeds it goes back
Barbque ... HOT ... throw the steaks on, close the cover. Cook for 5 minutes then flip. Cook for 5 more minutes. Do NOT play with them - leave the cover closed for the whole 5 minutes per side. Put on plate and cover with tin foil and let sit for a few minutes to absorb the juices. Serve and eat.
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Very nice @Pops1967GTX ^^^^ ...check it out @MarPar
I'll be trying this out.....I mostly only buy Rib-Eye from my local butcher.
I'm definitely going to try this out.
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would Mario try this?I'm definitely going to try this out.
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Tell ya the truth B, I wouldn't. He's got a good idea, but I like mine all together and roasted low and slow...
Wish we had a Kroeger. We raise a lot of beef here but no deals like that.
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They are not much different than any of the majors. That guy probably that good of a deal cuz it was left over from Christmas. As long as it was handled properly in the store (which it appeared it was) I would buy it all day.
No deals here. $75 for a 5 pounder. It is boneless but it is a choice and not a prime grade.
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Boneless is always higher (as Im sure you know, Mike) and usually more in demand. Prime is hard to come by. As long as it's choice or higher, it'll be good. I always opt for b-in...it's flavor country.
Pork tenderloin here is 2.99/lb. but it isn't the best to smoke. Pork butt is $3/#. Those smoke up real good for pulled pork.
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Have you tried smoking b-in picnic Mike? It turns out very juicy and flavorful.
And of course Iowa chops here are usually $2/lb or so. Delicious smoked and reverse seared. I think I mentioned this earlier in the thread. Here's the sear plate in action.
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FitzyB5
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I prefer the most delicious brisket. This was how a 16 pounder came out with just a salt and pepper rub.
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