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Author Topic: Ribeye roast  (Read 2442 times)

aaronw915

  • Smokey Joe
  • Posts: 21
Re: Ribeye roast
« Reply #15 on: December 24, 2020, 03:23:28 PM »

Mines on the SF, have it set at 300, going to pull off at 115, then crank her up to 500, to do the outer. Coated with olive oil then Kinders spg, and Kinders buttery Steakhouse.


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Looks great. Looking forward to the final product


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Jasonkuse

  • Smokey Joe
  • Posts: 21
Re: Ribeye roast
« Reply #16 on: January 09, 2021, 09:57:58 AM »

So on a whim, I bought a ribeye roast to cook tomorrow. The price was to food to pass up. Should I trim the lip of before cooking?

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Jasonkuse

  • Smokey Joe
  • Posts: 21
Re: Ribeye roast
« Reply #17 on: January 09, 2021, 10:05:35 AM »
Just seeing this post from a couple weeks ago..  First off, great grab on the price!  Last rib I cooked, I trimmed the thick solid fat off lip, cut into chunks and rendered to liquid, then made Yorkshire pudding with the fat in muffin tins.


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JEBIV

  • WKC Ambassador
  • Posts: 7852
Re: Ribeye roast
« Reply #18 on: January 11, 2021, 04:23:14 AM »
Just seeing this post from a couple weeks ago..  First off, great grab on the price!  Last rib I cooked, I trimmed the thick solid fat off lip, cut into chunks and rendered to liquid, then made Yorkshire pudding with the fat in muffin tins.


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Grate use of the fat on Yorkshire pudding !!
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill