I'm thinking of taking a 5lb chunk of ribeye and putting a rub on it and smoking till @160 IT then shaving it to make philly beef sandwiches. anyone done this? any tips/suggestions. I plan on running smoke about 2 hours then just heat the rest of the time. Thought of possibly inserting cloves of garlic and maybe rosemary in it????
I'm thinking 160 is a bit high for a ribeye - I'd go somewhere well below 150 depending on your preferences.
I have done both boneless ribeye and a small prime rib with bones ( which is the same as a ribeye roast). I usually put a rub on it and into smoker for 2 hours of smoke. Usually use hickory. This goes kind of fast as it usually take only about 3 hours to get it medium or 125 degrees. Then I take it out and warp it in foil between 30 minutes to 1 hour. Then put it in oven with the broiler on just to crisp up the outside. Usually take 10 - 15 minutes. then pull out and tent with foil for about 15 minutes to rest. Just remember when meat is in smoker you might want to add bacon strips on top to help with some moisture as usually the roast is to lean. I put bacon all across top and then take off when I put it in the oven. If you want it medium well I would take IT to 130 because it will cook a little by itself in the foil. Comes out great.
Thanks for the tips. I was considering covering w/bacon and will do it. I like the broiler idea too. I'm off to go do it now.
Thanks again
135-140 IT is what I would suggest...any more than that and its ruined in my opinion
Quote from: gillgetter on December 10, 2011, 01:01:20 PM
I'm thinking of taking a 5lb chunk of ribeye and putting a rub on it and smoking till @160 IT
I like to cook mine to a
minimum of 160*F, preferably 165*. "If it's still red it ain't dead."
If you're just making it for sandwiches...I would cook to the lower IT(150) and wrap in foil for and hour or so, refrigerate and slice/shave when cold.....reheat in a little broth to desired color.
Quote from: TedEbear on December 14, 2011, 12:52:33 PM
Quote from: gillgetter on December 10, 2011, 01:01:20 PM
I'm thinking of taking a 5lb chunk of ribeye and putting a rub on it and smoking till @160 IT
I like to cook mine to a minimum of 160*F, preferably 165*. "If it's still red it ain't dead."
160 is WAY overdone! Hell, you may as well cut up an old boot and put it between two pieces of bread!! :)
Rib eye? 135-140! I did cook one ribeye to 160-165 one time. Best damn patch I ever had in a boot! Wore longer then the leather!
Quote from: viper125 on December 14, 2011, 04:26:16 PM
Rib eye? 135-140! I did cook one ribeye to 160-165 one time. Best damn patch I ever had in a boot! Wore longer then the leather!
When you ruin it at 160 send it to me and I'll retread the old BFG AT's on my truck! :)
If you're going to spend the money for a nice ribeye roast, please don't ruin it by overcooking it! If you simply must have some beef to that level of doneness, buy a nice eye round and cook it low and slow. I just bought an Angus eye round at Sam's that I cooked/smoked on my MAK at 180 until it was about 120 IT. I sliced it deli-thin with my slicer. Nice and tender. I will be taking the remaining sliced eye round and making some Italian beef for sandwiches soon. This will take it up in the 160 IT range by the time I am done. You could always take an eye round to your desired 160 IT. This way it would be really tender.
Just my thoughts on the matter.
Art
120? - 125? then let rest at least 15 minutes.
You guys who are undercooking your steaks might save some on the electric bill and just plop it on the counter for a few minutes, let it get to room temp and then put it on the plate and eat it. Nothing worse than cutting into a nice steak and seeing red juices running out. :'(
160+ degrees or nothing. ;)
Quote from: TedEbear on December 15, 2011, 05:12:18 AM
You guys who are undercooking your steaks might save some on the electric bill and just plop it on the counter for a few minutes, let it get to room temp and then put it on the plate and eat it. Nothing BETTER than cutting into a nice steak and seeing red juices running out. :')
130+ degrees or nothing. ;)
I corrected your post...
Lol, I guess it's all a preference but to me, if you want to cook until its tough, buy a less quality cut.
Quote from: TedEbear on December 15, 2011, 05:12:18 AM
You guys who are undercooking your steaks might save some on the electric bill and just plop it on the counter for a few minutes, let it get to room temp and then put it on the plate and eat it. Nothing worse than cutting into a nice steak and seeing red juices running out. :'(
160+ degrees or nothing. ;)
Guess it's in the eye of the beholder. But I have been in many fine eating places that warns right on the menu! Well done at your own risk! Never seen such on a rare steak. Honestly I know of no cut of meat that benefits from cooking all the juice and flavor from it. When grilling steaks I will cook al they want. But when they say well done I hand them the flipper. I don't know how to ruin a piece of meat on purpose and don't want to learn. Juicy and succulent all the way! And I don't ruin a good knife edge on it. LOL
I'd like to add that eating rare is safe and that if you can get over the look of it you won't eat another steak well done. Ultimately the way to get the most flavor would be to eat raw, but as we know the surface should be disinfected on a hot grill.
I'm almost with you there cgaengineer. I've eaten and enjoyed my share of raw hamburger, tartare, and carpaccio, and probably some I can't pronounce - but I think I do prefer a nice rare steak - just past the mooing stage. I think that little bit of heat you blast it with - gets the juices and fats flowing, and the browning (maillaird reaction) and makes for a nicer flavor and succulence. But that is only an opinion and take that opinion and 50 cents and you can buy yourself a half cup of coffee!
Quote from: viper125 on December 15, 2011, 06:35:59 AMHonestly I know of no cut of meat that benefits from cooking all the juice and flavor from it.
There's a difference between cooking it until it is well done and cooking it until it is burnt. I cook mine just where there's no pink left. Plenty of flavor and tenderness left. I just don't see anything appetizing about eating something that has red blood running out of it.
I used to go to a popular steak restaurant when I went to Detroit on company business. They had something like 7 levels of doneness on the menu. There was one past well done called "hockey puck". On the other extreme end of the scale they had one above rare called "blue". I asked the waiter how it was prepared. He said they remove it from the cooler, plop it on the grill and flip it over to get grill marks on both sides and them put it on the plate. Yukorama.
I remember one experience in particular with ordering a well done steak at a restaurant several years back. I don't know if they mixed up my order with someone else's but mine arrived more medium rare than anything. I didn't want to send it back because I've seen some of these hidden camera TV shows where the cook was seen spitting (or worse) into some food a patron sent back. I drowned the thing in A1 sauce and managed to eat it. The sauce hid the redness but not the cold center of the meat.
I hope you guys don't cook your hamburgers the same way. :o
Quote from: TedEbear on December 16, 2011, 03:05:14 PM
Quote from: viper125 on December 15, 2011, 06:35:59 AMHonestly I know of no cut of meat that benefits from cooking all the juice and flavor from it.
There's a difference between cooking it until it is well done and cooking it until it is burnt. I cook mine just where there's no pink left. Plenty of flavor and tenderness left. I just don't see anything appetizing about eating something that has red blood running out of it.
I used to go to a popular steak restaurant when I went to Detroit on company business. They had something like 7 levels of doneness on the menu. There was one past well done called "hockey puck". On the other extreme end of the scale they had one above rare called "blue". I asked the waiter how it was prepared. He said they remove it from the cooler, plop it on the grill and flip it over to get grill marks on both sides and them put it on the plate. Yukorama.
I remember one experience in particular with ordering a well done steak at a restaurant several years back. I don't know if they mixed up my order with someone else's but mine arrived more medium rare than anything. I didn't want to send it back because I've seen some of these hidden camera TV shows where the cook was seen spitting (or worse) into some food a patron sent back. I drowned the thing in A1 sauce and managed to eat it. The sauce hid the redness but not the cold center of the meat.
I hope you guys don't cook your hamburgers the same way. :o
Burgers...pink! If I have control of the grind I'm all about a juicy rare burger.
My electric bill has decreased dramatically since I stopped under-cooking steaks with my waffle iron.
Before that, even my Stir-Crazy was spinning the electric meter out of control.
Awrighten.
Quote from: cgaengineer on December 16, 2011, 04:17:47 PMBurgers...pink! If I have control of the grind I'm all about a juicy rare burger.
Please tell me you were joking. Undercooking a steak is one thing. Undercooking ground beef can be deadly.
Quote from: TedEbear on December 17, 2011, 03:11:28 AM
Quote from: cgaengineer on December 16, 2011, 04:17:47 PMBurgers...pink! If I have control of the grind I'm all about a juicy rare burger.
Please tell me you were joking. Undercooking a steak is one thing. Undercooking ground beef can be deadly.
No I'm not kidding, I like some pink in my burgers...not bloody (I guess rare was the wrong word for a burger).
Quote from: ACW3 on December 14, 2011, 05:23:30 PM
If you're going to spend the money for a nice ribeye roast, please don't ruin it by overcooking it! If you simply must have some beef to that level of doneness, buy a nice eye round and cook it low and slow. I just bought an Angus eye round at Sam's that I cooked/smoked on my MAK at 180 until it was about 120 IT. I sliced it deli-thin with my slicer. Nice and tender. I will be taking the remaining sliced eye round and making some Italian beef for sandwiches soon. This will take it up in the 160 IT range by the time I am done. You could always take an eye round to your desired 160 IT. This way it would be really tender.
Just my thoughts on the matter.
Art
ACW do you have a recipe for your Italian beef you would like to share? When I was stationed at NWS Earl in Colts Neck, NJ we had a sandwich shop near by that made the best Italian steak subs. I have never been able to duplicate them. They would throw the shaved beef on the grill, spoon on a batch of marina sauce and at the end throw in a handful of shredded mozzarella cheese, then in a hot oven to toast the roll a little. I have never been able to duplicate the marina sauce so am always on the lookout for new recipes.
Thanks,
David.
Quote from: cgaengineer on December 17, 2011, 05:56:20 AMNo I'm not kidding, I like some pink in my burgers...not bloody (I guess rare was the wrong word for a burger).
There are so many articles about the dangers of food poisoning from eating undercooked ground beef I don't know where to begin. I'll just list a link to one reliable source from the USDA.
Color of Cooked Ground Beef as It Relates to Doneness (http://www.fsis.usda.gov/factsheets/Color_of_Cooked_Ground_Beef/index.asp)
"Pathogens (including Salmonella and Escherichia coli O157:H7) die when exposed to heat for a specific amount of time. Cook all raw ground beef to an internal temperature of 160 ?F as measured with a food thermometer."
"E. coli O157:H7 has caused numerous sporadic cases as well as outbreaks of foodborne disease
resulting in illnesses and deaths. A number of E. coli O157:H7 outbreaks recorded since 1982 have been linked to undercooked ground beef as the primary source of infection."
"Consumers should not eat ground beef patties that are pink or red in the middle unless a food thermometer is used to verify the temperature."
Well I have ate raw burger, pick beef and ham all my life. I like it when the red juiciness are still flowing. Dad says he can hear them mo! I ate my pork medium rare all the time too. Before they lowered cooking IT. I've ate sushi also. I'm 58 years old now. I never had a problem and with today's health regulations and conditions meat is 100 times cleaner then in those days. So I seriously have my doubts it's as dangerous as every one makes it.
I grew up in a world of no seat belts and no helmets or knee pads. We didn't have the precautions most people today grew up with. I attribute a lot of it to plain fear. One person does something or gets sick, now everyone thinks it will happen all the time. True some of these things today are a lot safer or better. But I think it's way out of hand these days. Use to be laws affected you if you did some thing to hurt some one else. To day they want to pass laws saying there to protect me which to me ain't right. But our generation relyed on common sense which today isn't something that is popular. LOL And I am not saying this about any one on here. Just this old world in general. LOL
Quote from: viper125 on December 18, 2011, 09:22:48 AM
Well I have ate raw burger, pick beef and ham all my life. I like it when the red juiciness are still flowing. Dad says he can hear them mo! I ate my pork medium rare all the time too. Before they lowered cooking IT. I've ate sushi also. I'm 58 years old now. I never had a problem and with today's health regulations and conditions meat is 100 times cleaner then in those days. So I seriously have my doubts it's as dangerous as every one makes it.
I grew up in a world of no seat belts and no helmets or knee pads. We didn't have the precautions most people today grew up with. I attribute a lot of it to plain fear. One person does something or gets sick, now everyone thinks it will happen all the time. True some of these things today are a lot safer or better. But I think it's way out of hand these days. Use to be laws affected you if you did some thing to hurt some one else. To day they want to pass laws saying there to protect me which to me ain't right. But our generation relyed on common sense which today isn't something that is popular. LOL And I am not saying this about any one on here. Just this old world in general. LOL
X1 tho I'd not eat it pink or red at a place I didn't trust(ie: fast food joints)
Quote from: viper125 on December 18, 2011, 09:22:48 AM
Well I have ate raw burger, pick beef and ham all my life. I like it when the red juiciness are still flowing. Dad says he can hear them mo! I ate my pork medium rare all the time too. Before they lowered cooking IT. I've ate sushi also. I'm 58 years old now. I never had a problem and with today's health regulations and conditions meat is 100 times cleaner then in those days. So I seriously have my doubts it's as dangerous as every one makes it.
I grew up in a world of no seat belts and no helmets or knee pads. We didn't have the precautions most people today grew up with. I attribute a lot of it to plain fear. One person does something or gets sick, now everyone thinks it will happen all the time. True some of these things today are a lot safer or better. But I think it's way out of hand these days. Use to be laws affected you if you did some thing to hurt some one else. To day they want to pass laws saying there to protect me which to me ain't right. But our generation relyed on common sense which today isn't something that is popular. LOL And I am not saying this about any one on here. Just this old world in general. LOL
Chances are, you won't get sick, but if any pathogens are on the outer surface of anything
ground, it's now all through it. Even then, with today's SOPs, GMPs, HACCP plans, etc, it's unlikely to be enough to make a healthy person sick.
That said... I eat steaks rare, burgers
medium-well, and I drive on the right side of the road. ;D
As I was assembling my The Big Easy that Santa brought me earlier today I ran across something in the cooking guide that refers to some new guidelines for cooking various foods until they are safe to eat. The posted temps are the minimum safe internal temps, as recommended by the USDA.
Ground meats: 160*F
Whole cuts of meat: 140*F
Poultry: 165*F
Source: USDA Is It Done Yet (http://www.fsis.usda.gov/is_it_done_yet/)
USDA......well, if a politically ripe US Government agency says so it must be true as we all know the US Government has the best interests of it's citizens foremost in their mind. ;D ;D ;D Let's confer with the FDA too! ;D
Sorry Ted, just kidding with ya.