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First Dry aged Rib-Eye Roast ( pic heavy)

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chefrob

  • Karma: 2
nice rib dave..........
#6 - February 14, 2010, 10:24:42 pm

Mike (AZBarbeque)

  • Karma: 23
Wow, that does look good..
#5 - February 14, 2010, 09:56:50 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

newsmoke

  • Karma: 0
WOW. That looks great. Nice work!!!
#4 - February 14, 2010, 09:34:44 pm

azkitch

  • Karma: 5
Ooohh yeah. That's manna!
#3 - February 14, 2010, 09:33:34 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

dave from mesa

  • Karma: 0
I know no one or hardly anyone uses an elect smoker here but I do. Lazy I guess. So bare with me.

First anything on our MES.

Wrapped Rib-eye in cheese cloth last Sat. Ready to put in the refer.



After 8 days aging, changing cheese cloth every 2 days.



After trimming all the ugly stuff off the meat.



Rubbed with EVOO, kosher salt and garlic pepper. Wrapped it in plastic wrap and set in refer for 6 hrs.



Figured 45 min per pound, at 225, times 7 pounds = 5 1/4 hrs. Put it on at 11:45 figuring to take it off at about 5:30-6:00. At 2:30 the temp was 118.
Holly crap this is going to be done WAY early. Let it go till 3:30 and the temp was 135, more than I wanted. It still felt like it was not cooked but 3 temp gauges read within 1 degree of another. The outside didn't really have any bark on it.



Put it under foil in the oven and till 5:30 then turned the oven to 500 and let it cook for 15 min. When we took it out the outside had a nice bark on it and it come out med rare.



Got to be one of the luckiest guys around that this worked out.
Hope you enjoy the Q-View.
#2 - February 14, 2010, 09:14:38 pm
dave from mesa

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