Food Smokers and Smoking Tips/Tricks/Techniques

Well....bacon does make everything better.....BUT.......cap steaks from Costco is with just SPG. IMHO.

 

I've never had them before. Pretty excited. Wind just died down so bbq is go time after I put my little one to sleep.

 

You in NorCal???

 

My limited experience with them - very tender but need a little bit of spices for added flavor. SPG, Chicago Steak seasoning, bacon, etc,... Just a little.

 

Here’s what I don’t get about cap steaks. Some butchers cut the cap off then put the bones back on the whole ribeye and call it an oven ready prime rib? So some schmuck gets to buy a whole ribeye plus pay for the weight of the bones but doesn’t get the cap? Does that seem like duping the ignorant consumer or what? Isn’t the cap a prime cut? Someone drop some knowledge here.

 

I ask because I have some umai bags and will soon be buyin a whole ribeye. Plan is to wet age for 45 days then dry age for 20 or so.

 

no.

Copy.

 

Well shit.


SE Texas??

 

I've used the umai bags a lot. Love them. I go straight from cryovac to umai for 4 weeks. After 28 days they really start to age. Then they get like a blue cheese type taste/feel. Not sure if you've had a steak aged that long but would recommend if not trying one at 4 weeks and seeing. Lemme dig up some pics...

 

A couple contributions to the thread. Did a cap steak and corn. The corn wasn't as quality as some of that fresh stuff posted earlier, but a little Meat Massage made it absolutely delicious .



Definitely fell on the rare side of medium rare, but it was damn good!



The other BBQ related note could go in the whiskey thread, but it ties in perfectly here. I'm a huge fan of Booker's bourbon.




I picked up the latest release today and it couldn't be a better fit:


Cracking it open soon!

 

Got a link to that Bourbon?

 

Start here and poke around. It's made by Jim Beam. If you like spicy barrel proof bourbons, I don't think there is much better.

https://www.bookersbourbon.com/batches

 

Thanks. Looking now.

 

If you can find a bottle of Kathleen's Batch (2018-01), pick it up. It is one of a handful of the "roundtable selections" and the second best batch they made, in my opinion (second to 2015-01). It is still on some shelves, but it does go fairly quickly.

Or just come visit and we'll test some batches together.

 

Speaking of booze... Just saw this...

 

@Polymerhead here is the last ones I did.















can't find the post age pic but iirc, they lost about 20-25% weight. The three small bags on the right are saved for prime rib and the big chunks got cut into steaks. Oh yeah.. they were also 4.99/lb for prime... got them at a store in Nebraska. I'll be buying everything they have in stock next trip in November... hoping to get at least 6... But I'll buy whatever I can and pass them along at cost if y'all are interested...

 

If we are talking bourbon instead of smoking...

 

Double

 

Oh so true.