Whole Boneless Ribeye #2

[erain]

ya thats what i meant!!! and ya, you got to use real butter!!!

 

[cruizer]

Looks great! We even use Land o Lakes. It is expensive but Ohh so good. Just have to work out more. Good View!!

 

[huskersmokeman]

One of these days, I'm gonna figure out how to smoke real butter...then EVERYTHING I eat will be smoked!!! Excellent job on the roast, that's gonna be one of my next projects!

 

[grouper sandwich]

Looks good indeed. I usually pull my rib roasts at 118* and let them sit for about 30 minutes. I like it to try an get away from me when it sees the fork and knife coming.

 

[blacklab]

Grothe you deffinatly did a color change from the last roast to this one. Fantastic job it looks great including the butter.

 

[crewcab4x4]

Awesome! Thats all that needs to be said.

Jason

 

[smoke freak]

Good job on the ribeye.

Just one question here... You got all them cows standin around... why do you buy beef from the store?...hmmmmm....

 

[cajunsmoke13]

That looks awesome Gene. Nice job

 

[grothe]

Smoked all the roasts and ribs.....only steaks and hamburg left from the last butcher. Time for another steer ta go in the freezer. Just as happy grillin steaks though!

 

[cowgirl]

Gene, I don't know how I missed this thread!! Looks amazing!!
Bet I'm too late to call dibs on any leftovers.
Could ya just whip up another one for me?

 

[irishteabear]

Looks great, Gene! Glad the second try was the charm.

 

[grothe]

Why do I think you could do a much better job???

 

[cowgirl]

lolol You have that backwards Gene!! You do a much better job!

 

[ronp]

Not sure how I missed this Gene. One word, PERFECT!

 

[rons]

Nice! Looks great, I'm hungry! :-)