1st rib eye done with qview

Discussion in 'Beef' started by 7000ft smoker, Nov 30, 2009.

  1. I would like to thank all that have sent me some info. I just made me one of the finest things ive ever tasted out of my own smoker.. I think I ate about 3lbs! Only had mashed taters for a side...had Beaver brand horseradish the extra hot... not so "extra hot" to me. Now Im wondering what do I do with the leftovers.. do i cut the rest of the roast up then put it in the fridge? or keep it whole and slice later?

    7lbs smoked with hickory on an electric ecb temps were around 225 ish took 5 hrs pulled it out at 137. I just invested in a probe thermo best investment i have made! wont smoke with out now!

    first slice

    first on the plate

    third slice
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Delicious, Great Job...[​IMG]
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I would leave it whole then slice as you go. It will stay moister. When re heating you can reheat in micro with some aujus gently.

    Looks great.[​IMG]
  4. flatbroke

    flatbroke Smoking Fanatic

    Looks great. I would leave it whole and slice as needed. Plus as the Doc said it is easy to re-heat that way.
  5. Plus a jucy piece like that deserves the respect of proper reheating [​IMG]! Looks absolutely lovely-making me drool as I type! Well done! D
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking rib eye. Make that darn great. [​IMG]
  7. alx

    alx Master of the Pit OTBS Member

    Nice job on that rib eye.Looks mighty tasty....[​IMG]
  8. mr mac

    mr mac Smoking Fanatic

    Great looking ribeye to be sure! For leftovers, I personally love it sliced, salt and peppered and tossed on a red hot grill just long enough to mark! [​IMG]
  9. oneshot

    oneshot Master of the Pit SMF Premier Member

    Great job on that rib eye!!!! [​IMG]
    And just think, it only gets better and better!!!!! [​IMG][​IMG]
  10. tjoff

    tjoff Smoke Blower

    That looks great. I usually cook one on New Years Day I may have to try it in the smoker this year.
  11. gravey

    gravey Smoke Blower

    If I were you, (and if I had a meat slicer/electric knife) I would slice it reeeeeeeaaaaaaaal thin. Then I would set those slices into a bit of simmering au-jus. Slice some crusty italian bread in half then set under broiler to toast. Layer your jus-ed beef and swiss on the bread and then quickly dip the whole shebang into the jus and then out. Grab a package of napkings and enjoy!

    Still have a bit more after that? Slice thin..again, then sautee some peppers 'n' onions, and toast some more bread. Warm slices on flat griddle w/ peppers 'n' onions and slather the whole thing wit whiz!
  12. djsaner

    djsaner Newbie

    Looks great!

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