Marinade – Since this was a first pass, the exact amount of ingredients was really hit or miss, the key was getting enough volume to allow the FRE to be covered (somewhat). The ingredients included:
• Apple Juice
• Tarragon
• EVOO
• Fresh Ground Black Peppercorns
• Garlic powder
• Minced garlic
The Cook
1. Fire up the BGE to T-Rex with the grid on the fire-ring.
2. Sear on each side for 3-4 minutes and remove.
3. Ratchet down the egg to about 375-400.
4. Add the plate setter and go indirect. Place the V-Rack on the grid and then add the rib eye bone down over a foil pan to catch the drippings
4. Add the plate setter and go indirect. Place the V-Rack on the grid and then add the rib eye bone down over a foil pan to catch the drippings
5. Close cover and cook to the desired internal temperature (we chose 130 degrees or approximately 20 minutes per pound.
6. Remove and let rest for 10 minutes then serve to one REALLY hungry person slice and serve to your family like a roast (1 lb. per person).
That looks fabulous. I thought you might go the TREX route with that one. Very nicely done.
ReplyDeleteToo thick for full on t Rex...seared it at t Rex then went indirect it was a good choice
ReplyDelete