The trick is to smoke the meat and not make the meat smoke

SMOKEY RIB-EYE

  Date: June 13, 2011
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This recipe from Fire It Up interested me on several levels. It was intended to be used with a less tender cut (top sirloin) hence the beer based brine. It had an interesting sounding rub with several smoked spices. The biggest point of interest for me was the homemade steak sauce which used lots of interesting ingredients. I was short on time when I made this and so when I couldn’t find top sirloin, as called for in the recipe, I went with a rib-eye that was on special. It had very little marbling and I figured the marinade would benefit this cut like it would the top sirloin. This was a thick steak and cooked in tow stages, first being seared over high heat and then it gets finished over medium low heat. The end results were excellent particularly the steak sauce which I loved. The steak was moist and tender which I’m sure was in part due to the brine. The crust was both smokey & spicy. The sauce was totally
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Recipe Source:
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Fire It Up

Fire It Up

Based on Smokey Top Sirloin w/ Homemade BBQ Sauce - Page 27 , but I used a low grade rib-eye.
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled w/ Smoke:

Using Kenmore Elite Gas Grill
Gear:
  • SR Wood Chip Soaker
  • Maverick ET-72
  • SR 19" Locking Tongs
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