Re: What's in your smoker?
Labor day, put 2 very thick bone-in ribeyes on the smoker for about an hour, maybe just a little more. Brought the internal temp up to 135. Took them off, then through them on a hot grill to sear them. 3 minutes on each side was probably more than enough. Added some butter on top and that's about it.
I definitely should have taken some pics.
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I'm a Dallas Stars fan. So, yes, this is a confusing time for me.
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