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pelletheads.com  |  Dansons & Country Smoker  |  Dansons tips and tricks  |  Topic: WholeHog Rib-eyes... 0 Members and 1 Guest are viewing this topic. « previous next »
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Bentley
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« on: November 11, 2009, 10:46:54 PM »




I have not cooked on a charcoal or gas grill in the 21st Century so it has been awhile since I had that to compare against...But the WholeHog will Grill a Rib-Eye in my opinion!

They are not as pretty as the ones I have seen come off those GrillMats, but it looks better than pan fried!   BBQ
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« Reply #1 on: November 12, 2009, 01:33:24 AM »
Absolutely nothing wrong with the looks of those Bentley!  I've already had dinner and those are making my mouth water!  Alert
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« Reply #2 on: November 12, 2009, 06:48:17 AM »
Those look great, Bentley!  Does that say 663*? Shocked  Must have cleaned it out well. thumbsup

Thanks for the pix!
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« Reply #3 on: November 12, 2009, 04:02:26 PM »
Nice job Bentley, did you make any for mom and Kristen !
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Bentley
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« Reply #4 on: November 12, 2009, 04:17:25 PM »
Quote from: Larry on November 12, 2009, 04:02:26 PM
Nice job Bentley, did you make any for mom and Kristen !

Kristin is in Atlanta on a business trip, Mom got the small one on the right, Uncles got the other 3!
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Savannahsmoker
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« Reply #5 on: November 12, 2009, 06:41:28 PM »
Now that looks like good eats.  Not sure how you hit that high of a temp when they advertise a Heat output from 200-500+ degrees F.  Anyway those are nice and I wish I could get my Traeger over 500 degrees.
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« Reply #6 on: November 13, 2009, 12:42:08 AM »
Rib Eyes are my favorite. Nice job. clap
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Over Dunn
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« Reply #7 on: November 13, 2009, 04:23:49 AM »
I fired up the Daniel Boone to 500 one time and got rib eyes very similar in looks to yours, Bentley. Taste was tender and juicy, but come on guys, it couldn't touch the steaks done on my Weber 22" kettle, with a mess of hot, mesquite Lazzari lump charcoal, ablazing! Pink/reddish in the middle and a good char on the outsides. And that's where I finish off my pellet smoked ribs, when I put the goo on them. cool0012

OD
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« Reply #8 on: November 13, 2009, 08:49:17 PM »
Look outstanding! clap  Now I'm Hungary,Thanks! thumbsup
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« Reply #9 on: November 14, 2009, 06:06:23 AM »
Quote from: Over Dunn on November 13, 2009, 04:23:49 AM
I fired up the Daniel Boone to 500 one time and got rib eyes very similar in looks to yours, Bentley. Taste was tender and juicy, but come on guys, it couldn't touch the steaks done on my Weber 22" kettle, with a mess of hot, mesquite Lazzari lump charcoal, ablazing! Pink/reddish in the middle and a good char on the outsides. And that's where I finish off my pellet smoked ribs, when I put the goo on them. cool0012

OD
I'm with you on the real charcoal in a Weber. I like throwing my ribeyes onto a fire so hot that it looks like the gates of hell are opening up. Kissed by smoke and flames on the outside and medium rare on the inside.
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« Reply #10 on: July 08, 2010, 12:40:30 AM »
I cooked some rib-eyes on Monday and set my grill on preheat the high for the hottest grill I could get. NOT impressed... didn't get hot enough inside to make much of a grill mark. Cooked for 10 minutes on first side then flipped them for another 10 minutes. Sure didn't look like what comes off my Webber Gas Grill.
I check them with a digital meat thermometer and they were 150. So I cut into one and it was nice and pink inside, just like it should be. They may not have looked great but THEY TASTED FABULOS! Tender and flavorful. I couldn't have asked for better. Just didn't look grilled. FYI the meat was Wild Harvest ogranic beef from Albertsons.
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« Reply #11 on: July 08, 2010, 08:25:00 AM »
Grill grates will help with gettting grill marks. If you want to try some let me know.
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« Reply #12 on: July 08, 2010, 11:33:01 AM »
I don't understand. I thought grill marks come from a HOT grill. I have grates, I think???
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« Reply #13 on: July 08, 2010, 12:10:01 PM »
OK Jim, I understand now. I found the gadget site. So do they just set on top of my factory grates or replace them?
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« Reply #14 on: July 08, 2010, 01:11:46 PM »
Grill marks occur around 370-375 deg when the sugars in the meat caramelize.  Higher temps burn the sugars making charcoal.  Different strokes for different folks.  Variety is the spice of life.  I've had great steaks of off pellets & charcoal.  It seems the pitmaster is the key.
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