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smoked
ribeye
get a whole boned out ribeye with lip on
thaw meat and sprinkle meat with black pepper and granulated
garlic and
sprinkle worchester sauce on it with some olive oil and rub meat
down all
over on both sides and ends add a touch of cayene pepper to the
meat and rub
it in also but dont use too much cayene pepper
let meat set in refrigerator overnight and
next day start a fire on a smoker
bbq pit, you want the smoke not the flame to cook the meat.
use whatever kind of wood you like oak, mesquite, pecan or a mix
of each to
get a good smelling smoke from the pit when the smoke smells the
way you
like it you will know when put the meat on the pit and let it
cook till the internal
temperature is about 130 degrees
then pull the meat off the pit and let sit
for 30 minutes wrapped in foil in a
pan to collect the juices then cut the steaks to whatever size
you like and serve to
guests and drizzle the juice over the ribeyes
a 14 pound ribeye should yeild about 16 to 17 steaks for a bunch
of hungry
meat eaters and the smell of the bbq will bring friends over
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Quickie Burreto Recipe
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Hi Todd,
This isn't exactly quick, but it is pretty easy and overall a
very
cheap way to feed a bunch, plus it's the best tasting corned
beef I've
ever had.
Serves about 6 with some left-overs
St. Patrick's Day
Recipe:
Corned Beef and Carrots with Marmalade-Whiskey Glaze
Ingredients
5 lb. corned brisket or beef
6 whole black peppercorns
Non-stick vegetable oil spray
1 cup sweet orange marmalade
1/2 cup Irish Whiskey
1/4 tsp ground allspice
1 TB Dijon mustard plus more for serving
12 carrots, peeled, halved lengthwise
Parsley
Place the corned beef and peppercorns in enough water to cover
the
meat. Cover the pot, bring to a boil, reduce heat and simmer 5
hours
or until tender, skimming gunk off occasionally. Meat should
reduce in
size and become more fork tender. Drain in colander while you
prepare
the glaze.
Preheat oven to 425oF. Coat large rimmed baking sheet with
nonstick
spray, or use paper towel to spread vegetable oil on pan. Boil
marmalade, whiskey and allspice in saucepan until reduced to
generous
3/4 cup, stirring often, about 7 minutes. Mix in 1 TB mustard.
Generously brush corned beef all over with glaze; place in
center of
prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to
coat;
place around beef. Sprinkle carrots with salt and pepper. Roast
until
carrots are tender and beef is golden, brushing occasionally
with more
glaze, about 35 minutes. Transfer to a serving platter, garnish
with
parsley and serve with Dijon mustard. Good accompaniments are
boiled
potatoes or colcannon.
Happy St. Patrick's Day!
Heather
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