Does anyone have a decent recipe for this?

Thanks,

AB

In article ,
AB (remove Xs!) wrote:

Does anyone have a decent recipe for this?

I'd bet there are none. That cut of meat is too fatty and tender to be
anything but destroyed by either of the two cooking processes you
mentioned.

Bring it to room temperature (important), roast it hot and fast, and
serve it not past medium rare.

Isaac

On Mon, 22 Dec 2003 06:02:26 GMT, Isaac Wingfield
wrote:

In article ,
AB (remove Xs!) wrote:

Does anyone have a decent recipe for this?

I'd bet there are none. That cut of meat is too fatty and tender to be
anything but destroyed by either of the two cooking processes you
mentioned.

Bring it to room temperature (important), roast it hot and fast, and
serve it not past medium rare.

I hope you're joking.

-sw

Isaac Wingfield wrote:

I'd bet there are none. That cut of meat is too fatty and tender to be
anything but destroyed by either of the two cooking processes you
mentioned.

You've never actually tried it have you? I do my ribeye roasts at 250 F.
Try it, you may really like the results.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"AB" (remove Xs!) wrote in message
...
Does anyone have a decent recipe for this?

Thanks,
http://www.bbq-porch.org/recipes/
AB

Try this one.............good luck!

Thanks, folks!

I actually understand both sides of the responses I got to this. I've
done a reaonable amount of slow cooking with my offset firebox smoker
and am aware that one of the most useful aspects to smoking is the
ability to take a cheap cut of meat and make it tender, but it doesn't
hurt to try with a good cut, right? Just got a great deal on ribeye
roasts, so let's fire it up and see what happens!

Thanks again!