And what a ride she was!
Some Baked Potatos, Onion with Beef Bullion Wrapped In Foil, and Of Course Ribeyes!
One with Montreal Steak Seasoning, One With Salt and Pepper!
Tag: Weber Grills
NY Strip Loin On The @WeberGrills Smokey Mountain Smoker Using @Cavetools Magnetic Meat Temperature Guide
Follow along at www.northeastbbq.com
12:10PM NY Strip Loin Hits The Smoker
Cavetools Magnetic Meat Temperature Guide Newly Affixed To the Smoker
Loin pulled and wrapped in foil when it hits 120 degrees internal 2 hours and 38 minutes at 250 degrees on the smoker. It was a 5.5 lb loin.
The Kettle Will be Fired Up Now To Sear The Meat after Resting For a Half Hour
After The Sear Place Offset The Coals To Wait Til It Hits 125 Degrees.
Pulled Off And Resting-
The Money Shot-
Smoking Then Searing Ribeyes on The @WeberGrills Kettle
Smoked at 225 degrees (smoker grate temp) to internal 120 degrees and then seared over the coals to 125 internal.
Slathered with EVOO, then a coating of coarse salt and black pepper and then a second coat of Montreal steak seasoning.
Apple chunk and cherry wood chips for smoke, meat placed opposite coals.
Once the ribeye hit 115 internal pulled it and bunched up the coals and opened all the vent to get them glowing orange.
Seared over hot coals brought internal temp to 125 and then pulled them to rest for 10 minutes.
The perfect rare steak.
Northeast BBQ 