Dinner tomorrow night

[Rotney]

Have a big ole ribeye that I seasoned with salt and pepper yesterday dry aging in the fridge till tomorrow evening. Will smoke till it’s internal temp is 125 degrees, pull it off and rest for 15 mins then reverse sear it in my cast iron.

I can’t wait for these good groceries




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[hully1029]

looks like perfection..

ive got some backstrap seasoned and vacuum sealed, going into the sous vide water tomorrow, sear in cast iron, and force feed it all to myself

[quarterback]

That does look mighty tasty. Although I'm in the stand right now (waiting on hogs) I have a nice beef tenderloin marinating in some good juices back at camp. Yum yum!!

[Charles]

Son

[Knox]

Lol how many ounces is that??

[Snowflake Killa]

That should be good

[Rotney]

Lol how many ounces is that??

Don’t remember, KROGER had em on sale so its was a $14 ribeye. Can’t pass that up. It’s big tho


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[txarrows]

Have a big ole ribeye that I seasoned with salt and pepper yesterday dry aging in the fridge till tomorrow evening. Will smoke till it’s internal temp is 125 degrees, pull it off and rest for 15 mins then reverse sear it in my cast iron.

I can’t wait for these good groceries




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That steak looks awesome enjoy it brotha

[Rotney]

Just pulled out of fridge after two days dry age to bring to room temp then onto the smoker till I get 125* internal temp.


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[kruppa24]

Making me hungry

[txarrows]

Just pulled out of fridge after two days dry age to bring to room temp then onto the smoker till I get 125* internal temp.


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I would eat that up with some salsa

[Chad74]

I’m ready to see the finished product

[Rotney]

I’m ready to see the finished product

Should be ready around 6. I hope.


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[lmartin5]

Should be good eating!


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[Rotney]

Lil longer to get to 125




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