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Smoked Whole Rib Eye
The Perfect Bloody Mary
Smoked Whole Rib Eye
Recipe Courtesy of Truly Texas Catering
Heat Offset Smoker to 250°(preferably with natural oak charcoal)
1 12-14 pound whole Rib eye--lip on
2 quantities of TTC Rub
4 tablespoons Freshly Ground Black Pepper
1 bottle Duck Butter Hot Sauce
Extra Virgin Olive Oil to coat
TTC Beef Rub
2 Tablespoons Freshly Ground Black Pepper
1 tablespoon Kosher Salt
1 tablespoon Ground Pasilla Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Parsley (crushed)
1 teaspoon Dried Cilantro(crushed)
1 teaspoon Dried Mexican Oregano(crushed)
1 1/2 teaspoons Turbinado Sugar
1/2 teaspoon Cardamom
Thoroughly mix all ingredients in a clean dry bowl or in your
food processor. Store in an airtight container in a dark place for up to 1
month.
Yields a little over 1 cup
For the Whole Rib Eye
In a large pan place your rib eye fat side down and completely soak
with half a bottle of Duck Butter Hot Sauce. Use your hands and completely
coat all surfaces of the rib eye. Now repeat this process with a similar quantity
of good quality extra virgin olive oil. Now you are ready to pour on the TTC
Beef Rub. Use 1.5 recipes to completely coat all surfaces of the rib eye and
massage the dry rub into the beef. Now coat all exposed surfaces of the ribeye
with the 4 tablespoons of freshly ground pepper. Your ribeye is ready for
the smoker. Place your ribeye(fat side up) in the center of your offset smoker
and close the lid. Check (with a reliable thermometer) and turn the ribeye once per hour
(be sure to maintain a near constant temp in your
smoker). Remove the ribeye after about 4 hours or when the internal temperature
of the meat registers 135°(medium rare) or 155° (medium).
Rest your meat for 15 to 20 minutes prior to sllicing. Enjoy! Serves 15--18
depending upon the desired thickness of each slice.
The Perfect Bloody Mary
by Mr. DuckButter
Ingredients
1 20 ounce insulated cup
Enough ice to fill the insulated cup
Clamato™ or Beefamato™ Juice Cocktail
Good Vodka of your choice, try supporting an Austin Original--Tito's Vodka
Fresh Lime Wedges
Kosher Salt
Directions
Run one wedge of lime around the rim of your cup and coat the
rim with Kosher salt. Fill your insulated cup with ice and add DuckButter
hot sauce to taste (at least 1 tablespoon). Add 1.5 to 2 ounces of Vodka to
your cup. Fill the cup with the Clamato or Beefamato Juice Cocktail. Now stir
this ambrosia with your finger or any clean finger. Squeeze one additional
wedge of lime into your cup. Count to three, smack your lips, and drink up!
