Dining and Cooking
Grilling

Nothing here but a 8 pound ribeye roast, Ireland 🇮🇪 field beef, grilled in Germany 🇩🇪 by me, American

Doubled up the heat to get it done in 2.5 hours. 18 inch Weber, dripping pan underneath for au jous

by goprinterm

11 Comments

  1. goprinterm

    54 degrees internal was a tick too much but still awesome tasting. Igrill probe Bluetooth

  2. moutonbleu

    Never seen a double stack before! Is it effective?

  3. Kitchen-Lie-7894

    Innovative setup. Is that by design?

  5. longview77

    It looks amazing, well done! onI want to try it!
    Question for you, do you live in Germany or just be visiting? I’m always curious how Americans end up there…I love Germany!

  7. leftnose

    FWIW, i’ve found that rib roasts come out much better reverse seared. Low low low heat, like 225F for hours until you’re pretty much at your desired temp, remove from heat, wrap in foil and let rest for 30 mins while you crank the heat as high as it will go. Then put roast back in just long enough to sear the exterior

  9. West-Evening-8095

    Dang !!! That’s done perfectly.

  11. Bigbropharma

    This looks sexy af! Dumb question, but how did it turn out?

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