Mr. J’s Smoked Round Rib Eye

This one was a special treat, enjoyed on an unusually sunny day in South San Francisco at the home of David Lake. Dave as you probably all know is the Northern California Meco Superstar, preferring to cook on a gift box shaped Meco with one of those “adjustable height grills” on it.

* 1 (3 to 3.5 – pound) round rib eye or any medium sized rolled roast.
* 2-3 Tablespoons of Teriyaki sauce (use the sweet and sticky kind)
* Garlic Powder
* Onion Powder
* Pizza Topping or Italian Seasoning blend
* Seasoned Pepper (I prefer Laurie’s – You just can’t beat it.)

Now its real simple to prepare. Just coat the cut of meat with the Teriyaki sauce, so it is nicely glazed. Wait a few minutes, for a slight absorption of the sauce. Then coat evenly on both sides with onion and garlic powder. Wait a few minutes once again, for the powders to soak into the Teriyaki. Liberally shake on the seasoned pepper and load on the pizza seasoning, at least until it starts to fall off the sides. Cover in a glass dish and marinate over night.

Prepare your smoker early in the morning. Soak the wood chips and prepare your water pan per your usual routine. If you like, add beer or wine to your water pan. I used a 40 ouncer of Miller High Life (because it is a very aromatic beer), and Dave threw in some old red wine (wine that he couldn’t trick his friend’s wives and girlfriends into drinking). I also chopped up a large yellow onion. The total cooking time for the cut was about 6 hours to bring it to 160 for medium or to 170 degrees for well done, a tender pink middle and slightly dry tips and outer top showed me it was ready.

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