Food Smokers and Smoking Tips/Tricks/Techniques

It is @Cold Iron that is always raving about cap steak, isn't it? Well, my belly thanks you and my wallet shakes its fist angrily . What a heavenly piece of meat.

For some reason, I decided to cook a USDA Choice ribeye alongside the USDA Prime cap steak. The cap steak, I'd later find out, was plenty by itself. Note, the ribeye had just recently come from a vacuum sealed bag, so it hadn't had enough oxygen yet to restore its color.



Rubbed them both down with a prototype Pitfaced BBQ rub ( ) that is on the savory side of things, then headed outside to the Weber that had a half-chimney of coals going and a big chunk of peach wood.



Too much time spent trying to get them to finish at the same time left me with the cap steak cooking a little faster than I wanted, so the "sear" in "reverse sear" was shorter than I'd like, but the color was still nice.



The color on the inside was even better!



If you have a chance to pick up a ribeye cap steak, do it. The most fantastic cut of beef I've ever grilled.

We had steamed artichokes and some bacon-wrapped prawns, too, but I didn't get any pictures. Who cares, though, neither of those are beef .

 

We know that's not true, we have seen NO mention of an entire cargo ship being leased out and we all know that's what would be needed in order to move your charcoal stash.

 

That looks mighty good there.

 

Ok going to have to seek out butcher to find this heavenly cut. I am drooling right now. WHAT is this prototype rub you speak of? We your faithful at TW feel left out in the cold now. You aren't shipping it to all of us for our FANTASTIC feedback yet?

 

I did Ribeyes on Monday for wife and I (daughter prefers Sirloin) so Tuesday I had Steak and Eggs with the leftovers.

 

The bonus of getting to work from home most of the time, I get first dib's on leftovers.

 

Good lord!!! I never have leftover steak, for some reason I always seem to eat it all then LOL Maybe that's whats wrong with me.........

 

See I learned to not listen to myself when I tell me I ate so much cow that I won't eat it again for months. I have determined that my brain may say months but my stomach changes that into hours. NYE I had like a 3lb slab of Prime rib on just my plate. I couldn't get all that down but I ate enough to where I thought I was going to die from meat sweats. Said I won't eat red meat again for a while. Went to bed and I guess a while turned into the next morning while sleeping because when I got up both my wife and I said man Prime Rib Breakfast Burrito's sound really good.

 

LMAO

When we go to Texas De Brazil with my friend and his wife, both our wives know the eaten ain't over until him and I have had to go use the restroom to make room from more. We are talking about making sweat pants that look like nice dress pant's so we don't have to loosen the belts when leaving.

 

No problem, I'm actually thinking about looking up some prices to see if anyone has a sale on it. Dry age it for a little while then a good cook on the smoker for a while.

Sheesh it's a sickness I tell ya a SICKNESS.

 

Of course the first testing batches will go to TW. Need to get good at making BIG batches with consistency. The rub thread will have updates when that comes to fruition .

And, yeah, get you a cap steak. So tender and flavorful.

 

https://www.betabrand.com/collectio...AQ1B6H5ndm9g6gQq1tnf7j6qW4m506cwaAv21EALw_wcB

 

I am waiting for the thread updated. Just checked it. Nope no update yet.

As for the cap, next time I'm up at the store I'm going to ask the butcher if he has any.

 

Oh man I was just joking. Seriously though if they weren't $98 I would order a pair just for TDB nights.

 

What a great job I don't even try a reverse sear with 2 cuts that different in size anymore. Looks like it came out pretty damn good to me. Isn't it awesome?! Sorry about the wallet, but some things are worth it. Hey your the one that got me interested in smoking with a drum, so consider our wallets even LOL. And well worth every bite, erhh penny

Couple more cuts I'd like to try yet. Toward the top of the list is top sirloin cap, Brazilian picanha. I already have the Brazilian rock salt now to find the top sirloin cap, AKA culotte steak with the fat cap still on it.

 

Sous Vide cookers are great at reheating leftovers w/o cooking them anymore preserving the quality and doneness from the night before. Its a shame when you take a nice piece of leftover med/rare steak and put it in the microwave or in a pan on the stove only for it to reheated to well done or beyond.

 

Oven reheat isn't too bad. I think mine'll do as low as 170*, which is way more than enough for steak, but still slow enough for reheat, and way better than Nuking it (even on low power). But... I'm still waiting on my Anova to ship so I can do the SV method

 

3 or 4 degrees makes a different in doneness. 170 is 24 degrees above where I like mine steak cooked.

No need waiting for your Anova to ship. Cancel your order and drive down to Target and get one off the shelf

 

My anova is the preorder for the nano coming out. I'm holding strong at this point. Been waiting since October supposed to ship in a few weeks...