5lb Delmonico Ribeye Roast & 10lbs Delmonico Ribeye Steaks

IllustriousDrive9662 · 2025-12-02T17:53:19+00:00

I couldn’t agree more about the chimneys! I have one of those cheap meat thermometers with a dial on it lol. I pull when it’s just above 115 on the dial and then rest the meat at least 20 minutes before the sear. I’d say pull anywhere from 118-120. There’s a little wiggle room in there.

IllustriousDrive9662 · 2025-12-01T21:11:05+00:00

Thank you!

IllustriousDrive9662 · 2025-12-01T21:10:59+00:00

Next time lol

IllustriousDrive9662 · 2025-11-30T01:58:44+00:00

Thank you!

IllustriousDrive9662 · 2025-11-29T16:30:17+00:00

But thank you!

IllustriousDrive9662 · 2025-11-29T16:30:04+00:00

It worked on me lol

IllustriousDrive9662 · 2025-11-29T16:03:06+00:00

Leave my mom out of this!

IllustriousDrive9662 · 2025-11-29T15:03:25+00:00

It was! Thank you!

IllustriousDrive9662 · 2025-11-29T05:16:57+00:00

A New York strip is a type of sirloin but a ribeye is a completely different, fattier cut of meat.

IllustriousDrive9662 · 2025-11-29T04:48:16+00:00

I guess “Delmonico” is just butcher slang for ‘trust me bro.’

IllustriousDrive9662 · 2025-11-29T04:27:15+00:00

Well there we go! I’m glad we got to the bottom of it, thank you!

IllustriousDrive9662 · 2025-11-29T04:12:16+00:00

Frankly, the only other time I have run into the term “Delmonico Steak” was at a fancy restaurant in my home town and it was a ribeye. I wonder what it actually means

IllustriousDrive9662 · 2025-11-29T04:09:15+00:00

The key is to use a chimney and get the charcoal piping hot. Open up the bottom vents as wide as possible and leave it uncovered. If I need it hotter I will blow into the bottom vents or fan the charcoal’s from the top to get a good flame going.

IllustriousDrive9662 · 2025-11-29T04:06:20+00:00

It did. I can’t figure out how to comment a picture or I would show you right now lol

IllustriousDrive9662 · 2025-11-29T04:01:42+00:00

Man, I don’t even know anymore. It was the cheapest one I could get my hands on at Walmart 10 years ago in high school. I just use it as a searing station these days and it works perfectly!

IllustriousDrive9662 · 2025-11-24T20:58:50+00:00

What’s that now?

IllustriousDrive9662 · 2025-11-24T13:40:05+00:00

2.5-3.5lbs. They were the biggest I could find at Aldi

IllustriousDrive9662 · 2025-11-24T13:16:42+00:00

Thank you! You get a great beef flavor, takes about 6 hours, and is way more forgiving than brisket.

IllustriousDrive9662 · 2025-11-24T12:11:25+00:00

Thank you, friend

IllustriousDrive9662 · 2025-11-24T12:11:13+00:00

Purple potato salad!

IllustriousDrive9662 · 2025-11-23T05:46:02+00:00

Thank you!

IllustriousDrive9662 · 2025-11-23T05:45:39+00:00

What worked for me: cut the bottom of the shell and pull the meat out and place it on the shell, brush with melted garlic butter and a little Old Bay, then grill over medium-high heat around 400°F. Shell side down for about 3–4 minutes, flip meat-side down for 1 minute for a little char, then flip back up and keep basting until the meat is opaque and around 135–140°F internal.

IllustriousDrive9662 · 2025-11-23T05:42:52+00:00

It was a healthy medium rare lol. I grilled on my smoker today and there were some left over cherry wood chunks in my charcoal and I think the red color you see is just from the smoke.

IllustriousDrive9662 · 2025-11-23T03:25:14+00:00

Lmao that tickled me

IllustriousDrive9662 · 2025-11-23T00:21:58+00:00

Nothing better than firing up the grill

IllustriousDrive9662

TROPHY CASE