rus_bro
Full Fledged Farker
- Joined
- Mar 15, 2016
- Location
- Humble, Tx
I started a thread a week or so ago about the Cap steaks and thought id build on it with this one.
http://www.bbq-brethren.com/forum/showthread.php?t=245013
Went to Costco and they had none in the case, but I was on a mission. I had the butcher cut and roll some up for me. Atleast i know it hasnt been sitting in the case, as i watched him trim the cap off of a ribeye rack and roll and tie them.
The wife wanted more of a STEAK rather than strips of steak, and i pretty much agreed. So fired up the CopperKettle to about 300* with KBB w/ a couple chunks of Pecan and went 2 zone till i hit 120* IT. Pulled and let sit for 15mins. Put a blowdryer on the coals and seared/flamed them for a couple of mins on each side. Served w/ roasted broccoli, and a very nice salad.
Hard to tell from the pix, but they are about a pound each and around 2"thick.
Hands down one of the best steaks iv ever had. Imagine smoking a stick of butter injected w/ meat from the Gods. It was kinda like getting a kiss on the neck from an angel.
Sorry for the poor plated pix, for some reason i couldnt get the lighting right. My cooking is coming around, now i am going to need to work on my picture taking if i ever want a career as a Instagram picture taker of meat.:drama:
rb
http://www.bbq-brethren.com/forum/showthread.php?t=245013
Went to Costco and they had none in the case, but I was on a mission. I had the butcher cut and roll some up for me. Atleast i know it hasnt been sitting in the case, as i watched him trim the cap off of a ribeye rack and roll and tie them.
The wife wanted more of a STEAK rather than strips of steak, and i pretty much agreed. So fired up the CopperKettle to about 300* with KBB w/ a couple chunks of Pecan and went 2 zone till i hit 120* IT. Pulled and let sit for 15mins. Put a blowdryer on the coals and seared/flamed them for a couple of mins on each side. Served w/ roasted broccoli, and a very nice salad.
Hard to tell from the pix, but they are about a pound each and around 2"thick.
Hands down one of the best steaks iv ever had. Imagine smoking a stick of butter injected w/ meat from the Gods. It was kinda like getting a kiss on the neck from an angel.
Sorry for the poor plated pix, for some reason i couldnt get the lighting right. My cooking is coming around, now i am going to need to work on my picture taking if i ever want a career as a Instagram picture taker of meat.:drama:
rb
