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Cathy Bean
- Female
- Mount Vernon, GA
- United States
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Latest Activity
Gerald Germany left a comment for Cathy Bean
OK...so you really didn't exactly "smoke" them in the traditional sense. I'll give your seasoning combo a shot. Sounds good!
Thanks!
Cathy Bean left a comment for Gerald Germany
Gerald what I did was take a fork and poke a few holes in each of my rib eyes.......then I lightly not heavily, dusted them with Tony Chachere's Original Creole Seasoning, a little of Worcestershire Sauce, again not heavy, Soy Sauce (this keeps…
Gerald Germany left a comment for Cathy Bean
How did you do it?
Cathy Bean left a comment for Gerald Germany
thanks Gerald......I attempted several ways to get my rib eyes moist....tender...and the way I like it.......finally figured it out.......they were really good............
Gerald Germany left a comment for Cathy Bean
Hi Cathy,
I prefer to smoke the whole ribeye, then slice it to the desired thickness steaks. I try to keep the smoker at about 200-225 degrees and let the ribeye smoke all day....8-10 hours or so. I just use a salt and pepper rub and smoke with…
Cathy Bean left a comment for Barbara Hebel
Hi Barbara...........welcome............newbie here myself.......great place and everyone is soooo friendly.......what is your specialty on the smoker........charcoal smoker that is.......I am scared of the gas/propane..........
Cathy Bean commented on 30458 Grill Masters's photo
Hi..........Keith...............you are at my backdoor..................nice to meet you.......are you a team member out of Statesboro......looks like you enjoy the que also.................cathy
Cathy Bean commented on Keith Hall's photo
where can I get me a shirt like that..............that is soooooo cute.....
Cathy Bean commented on Keith Hall's photo
Please walk me through cooking a brisket....from the weight.......to the rub......to the temp......and hours of cooking......have a char griller smoker........I do not do the internal checking so please be brief.......thanks so…
Cathy Bean left a comment for Heriberto Galvan
Wow...........you do cook a lot of anything......just joined myself and really like this site........be seeing you..............georgian here also....
Cathy Bean left a comment for vergil A. Rogers Jr.
hey vergil.........I too am new and love this site........seems like there are some great people here to share the "Q" with.....Love to smoke, especially in the fall weather......see ya........
Cathy Bean commented on Grill-Share's group 'Steaks'
Thanks smokey............how do you suggest I cook them??????
Profile Information
- Rate your grilling experience?
- Intermediate
- How long have you been grilling?
- about 20 years
- What is your favorite thing to grill?
- ribs
Cathy Bean's Photos
Comment Wall (4 comments)
- At 7:37am on July 20, 2010,
Gerald Germany said…
- OK...so you really didn't exactly "smoke" them in the traditional sense. I'll give your seasoning combo a shot. Sounds good!
Thanks!
- At 8:16am on July 19, 2010,
Gerald Germany said…
- How did you do it?
- At 4:57pm on July 17, 2010,
Gerald Germany said…
- Hi Cathy,
I prefer to smoke the whole ribeye, then slice it to the desired thickness steaks. I try to keep the smoker at about 200-225 degrees and let the ribeye smoke all day....8-10 hours or so. I just use a salt and pepper rub and smoke with either hickory or pecan. If I'm cooking already sliced ribeyes, I just cook them on the grill directly over the charcoals.
- At 7:59am on August 31, 2009,
Jay Ballard said… - Hi Cathy, i'm just grillin, but smoked ribeyes take about 2 hours at 250 deg's for medium. 1 1/2 inch thick that is. Jay
Latest Activity
BONELESS BEEF SHORT RIBS
BEEF SHORT RIBS (BONELESS) & MARINATED, GRILLED ARTICHOKE HEARTS.
A photo by Memo Garcia was featured
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