Author Topic: Ribeye roast (Read 3656 times)

aaronw915 · « **Reply #15 on:** December 24, 2020, 03:23:28 PM »

Quote from: bbqking01 on December 24, 2020, 02:46:46 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 · « **Reply #16 on:** January 09, 2021, 09:57:58 AM »

Quote from: double_p on December 23, 2020, 02:05:43 PM

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 · « **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 · « **Reply #18 on:** January 11, 2021, 04:23:14 AM »

Quote from: Jasonkuse 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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Grate use of the fat on Yorkshire pudding !!

Author Topic: Ribeye roast (Read 3656 times)

aaronw915

Re: Ribeye roast

Jasonkuse

Re: Ribeye roast

Jasonkuse

Re: Ribeye roast

JEBIV

Re: Ribeye roast