Help with a Rib Eye Roast. - Page 2 - BBQ Central

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Old 11-22-2009, 11:39 AM   #11
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That looks real good. The temperature is just the way I like it.
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Old 11-22-2009, 11:43 AM   #12
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I pulled it at roughly 125* (my thermoms were reading different) and finished in the oven at 400* for about 20 minutes. The oven was only about 300* when I stuck it in --- for what its worth.
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Old 11-22-2009, 05:45 PM   #13
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I'd tear that up! Looks great. I just had a huge ribeye tailgating for the Chiefs game and I'd still tear that up!
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Old 11-22-2009, 06:49 PM   #14
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Agree with all, specially Scotty.
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Old 11-22-2009, 08:22 PM   #15
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Thanks you guys too, Heres what I did witht he left overs tonight.....Mixed in a large pan

1lb ham CHOPPED Spiral cut and re-smoked
1lb primerib CHOPPED from last night
1can fake rotell kroger
1 small can of diced green chilis
cooked down and addded the (cheesey) lil smokies 1/2 pack
1 tbl of chopped onion dry from bottle
1tbs of minced garlic
cheddar & or mozarella cheese

Cook and make quesadillas.



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Old 11-22-2009, 10:44 PM   #16
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That roast is a thing of beauty.
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Old 11-23-2009, 08:42 AM   #17
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I'm coming to your house for leftovers! Nice!
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Old 11-23-2009, 10:09 AM   #18
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Wow..think you encompassed near all the cooking styles of the world in the leftovers. I can spot the influences of Tex Mex, Eyetalian and Redneck all in a single dish. It usually takes high blood alchyhol levels to make stuff which looks that good. Great job!!

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Old 11-23-2009, 10:11 AM   #19
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Yes sir! but the family loved it!
I even had my boy write it all down for me as i went.
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