Smoked Rib Eye Roast

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Looks like I finally got the camera problems straightened out...(threw it away and bought a new refurbished model) and got the computer running again (nothing wrong that $300 couldn't fix) .
Soooo...might as well post last weekend's cook.

I went on a freezer dive looking for the pork butt I thought  I had and found the rib eye instead. 
I used my tried and true rosemary rub and tossed it in the traeger.

Started with a good bit of kosher salt and pressed about 8 garlic cloves into it, followed by a lot of fresh minced rosemary and some freshly ground black pepper.

Rubbed the roast well, and wrapped and refrigerated.

Tossed it into the smoker with some russets (oiled and salted) and took it to 130°

Pulled it off at a temp of 130° and tossed on some summer squash while the roast rested for 15-20 minutes.

All told, it came out terrific...nicely medium rare and we all had a great afternoon.

There certainly is a bit of a learning curve with this new smoker and I'm enjoying every minute of it.
Not sure yet, but hoping to smoke some salmon this weekend.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Smoked Rib Eye Roast Posted: 19 June 2013 at 02:50
	Looks like I finally got the camera problems straightened out...(threw it away and bought a new refurbished model) and got the computer running again (nothing wrong that $300 couldn't fix) . Soooo...might as well post last weekend's cook. I went on a freezer dive looking for the pork butt I thought I had and found the rib eye instead. I used my tried and true rosemary rub and tossed it in the traeger. Started with a good bit of kosher salt and pressed about 8 garlic cloves into it, followed by a lot of fresh minced rosemary and some freshly ground black pepper. Rubbed the roast well, and wrapped and refrigerated. Tossed it into the smoker with some russets (oiled and salted) and took it to 130° Pulled it off at a temp of 130° and tossed on some summer squash while the roast rested for 15-20 minutes. All told, it came out terrific...nicely medium rare and we all had a great afternoon. There certainly is a bit of a learning curve with this new smoker and I'm enjoying every minute of it. Not sure yet, but hoping to smoke some salmon this weekend.
	Go ahead...play with your food!

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 19 June 2013 at 07:11
	i don't know about any learning curve, but that prime sure looks beautiful! great job, dave!
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gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 19 June 2013 at 11:57
	Nice job Hoser! I can almost smell and taste it through the computer screen! Well done
	Enjoy The Food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 19 June 2013 at 13:06
	Lovely job Hoser.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Posted: 22 June 2013 at 05:24
	Great job thanks.
	Ahron