Author Topic: FATZs Competition Ribeye recipe  (Read 4259 times)

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Offline FATZ

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FATZs Competition Ribeye recipe
« on: May 23, 2005, 01:50:02 PM »
While we didn't win an award, the fine folks that did have one of our steaks say that they had the best flavor they've ever tasted on a steak.  So, I think I'll share if for no other reason than to see if anyone does the same or similar.

I soaked the 1 inch thick steaks in Dale's Steak Seasoning liquid marinade, Jim Beam and apple juice.  For the 50 steaks, the ratio was 64 ozs of Dales, 48 ozs of apple juice and a fifth of Beam.  I then covered the marinating steaks with ice and closed the lid on the ice chest for about 3 hours.

I then removed the steaks from the ice chest and sprinkled them with Jimmy Baugh's Smoked Delights seasoning www.smokedelights.com on both sides and a nice hit of kosher salt on the one side that was up once placed on the grill.

I seared the first side fast and then flipped, searing the other, kosher-salted side.  I would then remove the steaks to the smoker for a nice pecan wood session of about 5-7 minutes.

Now, believe me or not, I never got a taste of my steaks that day, because by the time I was finished flipping, they were gone.  I know, I know....

But, aahhh...if that is what bothers me, then I'm ok, I think.