Sscottfitz
Well-known member
Tonight’s grill is VERY similar to the NY Strips we did a few weeks ago, but with some cheaper cuts of steak from our local grocer (Brookshires) - I know you thought I was going to say Walmart, but we actually do have a choice with grocers near us, not a LOT of choices, but we do have some choice.....<grin>.
Misc Grill Observations - all times are CST
General Comments:
- Grill Locations: Hot Springs Village, AR.; 34 37 60.0N 92 54 55.4W - another beautiful late afternoon late Fall Tuesday afternoon into night….(easy to do this time of year….)
- Weather at time of Grill: ALMOST mid December, and still in the mid 60’s (this is a real treat!) Temp ~64F, Humidity ~32% (weather guessers are calling for temps in the 70's tomorrow and Thursday!
- Total Event Time: ~58 Min Includes ribeye rub, minimal grill prep, general lolly gagging, etc.
- Grill Plates: Trailblazer - No; Bullseye - Yes (Just used one of the two we purchased for the Trailblazer on the Bullseye)
- Temp Probes: Trailblazer: Yes for the smoking period, Bullseye: No
- Pellets Used: Rec Tec Ultimate Blend
- Meat & Meat Prep
- Meat: 2 x ~10oz. Pre Packaged Boneless Ribeyes (Brookshire's)
- Total Meat Prep Time: ~2 min, “Private Selection” Expresso Rub w/olive oil as a binder
- Meat on:
- Trailblazer at 17:06 CST, probes say starting temp for Ribeyes is ~55F, smoke the strips for ~30 min with a target temp of ~100F - actual time to target was ~30 min (17:36 CST) - we hit the mark on the smoking portion of this cook.
- Bullseye 17:50 CST, no probes, ~ 3 min per side on the smooth side of the grill grate. Targeted 145F NOTE: We totally missed the runway on these.....they were both ~165 by the time we got them off the grill, my solution was A1 sauce (makes over cooked meat better), but the spouse wasn't as happy as she prefers med-rare. So next time, her's will come off at probably 2 min both sides if not less than that.....
- Seasoned Butter added at presentation
- Sides:
- Oven baked asparagus
- 1/2 Baked Tater w/butter & chunks of blue cheese
Misc Grill Observations - all times are CST
- Total Grill Time: ~30 Min (Trailblazer) ~25 Min (Bullseye)
- Grill Start to Trailblazer Target Temp LOW F: ~61F to 180F (~16:55-17:02 C ST) ~7 min..
- Grill Start to Bullseye Target Temp 450F: ~62F to 450F ~ (17:33-17:52 CST) ~19 min.
- Grill plate used on top of OEM stainless steel grill top
General Comments:
- Griller’s support tool of choice: Our staple, Robert Strong Pinot Noir.
- This was our 2nd attempt at a “reverse sear” albeit a different cut of meat. As stated earlier, NOT our best effort, maybe because the steaks were a little thinner (~.75") but we definitely over cooked these ribeyes.
- Contemplating a "Seafood themed" Christmas event, along with an uncooked Turkey breast.
Attachments
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Ribeyes Meat Label 20201208.jpeg1.2 MB · Views: 120
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Ribeyes Rubbed and Ready 20201208.jpeg2.3 MB · Views: 84
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Asparagus and Seasoned Butter 20201208.jpeg2 MB · Views: 96
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Ribeyes on for Smoking 20201208.jpeg1.3 MB · Views: 88
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Ribeyes Just off the Trailblazer 20201208.jpeg1.4 MB · Views: 88
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Ribeyes Just on the Bullseye 20201208.jpeg3.7 MB · Views: 92
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Making Grilling Notes 20201208.jpeg3.2 MB · Views: 114
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Flipping Ribeyes 20201208.jpeg1.6 MB · Views: 101
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Overcooked Ribeyes 20201208.jpeg1.6 MB · Views: 86
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Plated Ribeyes 20201208.jpeg2.4 MB · Views: 90