Friday, August 5, 2011

Weekend Recipe

Artist: Zac Brown
Smoked Whole Ribeye


1/2 cup sea salt
1/4 cup black pepper
1/3 cup thyme dried
1/2 cup rosemary
1/4 cup granulated garlic
1/4 cup dehydrated oion
3 kinds of dried mushrooms - 1 cup total mixed, Chef's Choice - Oyster, Porcini, etc.
Soak whole ribeye in red wine (such as a strong cabernet) in a plastic bag for 1 hour. Next, put all ingredients in blender and blend until fine. Pack mixture on ribeye and rub until all is packed on.

Make sure smoker has a fire box. With wood in box, keep meat away from heat and a pan of water underneath meat to keep moist. Smoke overnight with dampers partially open until fire is out. Let meat cool, should be black on outside. Put in convection oven with thermometer until internal temp is 160 - 165. Rest for 10 min and slice.

Dipping Sauce (optional):

1 large container of sour cream
1/2 cup hot horseradish
1 tbsp salt

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