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Saturday, February 25, 2017

Cap of Ribeye or Spinalis Steak on the Big Green Egg





The famous cap of ribeye is supposed to be the most delectable cut of beef, it is affectionately referred to as butcher's butter by those in the know. This is our first attempt at it and we are going to reverse sear it. 

Wife is out of town so it is me and the boys tonight. An all male occasion. Steak. Maybe a couple of hot chocolates after dinner, in the smoking room, where we will discuss swords or hunting or other man things.

and our digi-q to maintain temp. 

BBQ Guru DigiQ DX2 Kit for Big Green Egg



Research:

Ingredients:

3- USDA Prime Cap of Ribeye Steaks from Costco! they roll up the cap and tie it with a string. 



Execution:

Set the steaks on the counter and added salt and pepper and a dash of cayenne. Let the steaks warm up just a little.



Started heating the egg at 6pm. Plate setter in, egg temperature 300 degrees.

Cook steaks until the interior temp is about 100 degrees.


Remove to rest.


Take the plate setter out and run the egg temperature up to 600 degrees.

1 to 2 minutes a side. Nice Char.


Remove and let them rest for 10-15 minutes


Then serve




Enjoy!

Verdict:

Fantastic. A cross between a filet and butter. A warning though, these things are filling, I cooked more steak than we needed. In fact, we had enough left over for steak and eggs the following AM.

But, what a priceless evening spent with the young men. Teaching them how to make a great steak and playing board games. Even an indulgence in an inappropriate comedy brought joy and discussion. That's the good stuff.



We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.



Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:

So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct. unfortunately, we don't get a dime for this but still, it is one you want.

Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

Aaron Franklin's Favorite Brisket cutting/serving knife:

Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer




Saturday, February 4, 2017

Pickled Red Onions








Well, the Super Bowl is tomorrow and Julie is out of town so what better thing to do that make picked onions? Of course. Quick pickled onions to go perfectly with your pulled pork sliders



Research:

Found a great site to follow and it is HERE

Ingredients:




2 medium red onions
0.5 cups apple cider vinegar
1 cup of warm water
1 tablespoon of sugar
1.5 teaspoons of kosher salt



Execution:

Pretty simple. Add the water, vinegar, sugar and salt and heat until dissolved.



Pour into jar and put it in the fridge for a day.



For tomorrow we cook a pork butt.



Enjoy!


Verdict:

Really great addition to pulled pork sliders.







We would love it if you would drop us a note in the comment section and let us know how your cook went. We are always looking for suggestions and improvements! We have opened up the comments so that anyone can post now, so please do. I'll try not to delete anything unless it is spam or stabs me in the heart.



Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:

So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct. unfortunately, we don't get a dime for this but still, it is one you want.

Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

Aaron Franklin's Favorite Brisket cutting/serving knife:

Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer