Re: Smoked Meat
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ribeye steaks? really? how do you do those?
I have yet to do a duck, sooner or later I will, or maybe a turduckin.
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As for the rib-eyes, you smoke them like every thing else. Though I recomend you get them cut really thick from the butcher. Otherwise, they are done fairly quickly and don't have much of that smoked flavor. The reason that rib-eyes work so well, is becuase of the marbling in them. The small disadvantage is that they are usually med well to well done. I usually don't like my steaks like that (med rare usually), but the smoke flavor is worth it on occasion!
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