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Old 03-01-2015, 08:31 PM   #1
SmokinM
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Default How to prep SRF cowboy chop

Hello all,

I am prepping a cowboy chop for tomorrow evening. Was wondering how I should prepare and cook it.

I normally rinse and wrap in paper towels the day prior and pull it at least an hour prior to cooking.

The plan is to reverse sear, so should I cook indirectly in the grill or in the oven?

What temp should the cooker be?

Afterwards, I would like to sear in a hot cast iron pan to med rare. Would this be 120 to 130 degrees?

Thanks for the advice as I really would hate to screw this up.
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Old 03-01-2015, 08:40 PM   #2
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I would definitely reverse sear. Here's how the last one I did came out:




And here's the full cook thread:

http://www.bbq-brethren.com/forum/sh...d.php?t=190380

I would go with an indirect set up on your Weber, and add a chunk of oak or pecan during the indirect phase for a nice smoke flavor. I pay absolutely no attention to the temp of my cooker during a reverse sear- it's ready when it's ready, but usually it's about 325 or so degrees. Once the meat hits about 110 or 115, it goes to the hot side of the grill for a minute or so per side, and then I pull and let it rest for about 10 mins.
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Old 03-01-2015, 08:42 PM   #3
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I like to bring the steak to about 115°F internal before searing. Make sure the cast iron is ripping hot. Cooker would be around 225°F for first part of cook. I salt just before putting on, fresh black pepper immediately after sear.
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Old 03-01-2015, 08:44 PM   #4
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+1 for the reverse sear.

Here's my cowboy cook

http://www.bbq-brethren.com/forum/sh...d.php?t=199784

And....

http://www.bbq-brethren.com/forum/sh...d.php?t=204823
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Old 03-02-2015, 12:59 AM   #5
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Thanks for all the quick and helpful replies. Really looking forward to this cook. 110 IT it is before searing.
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