Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

First "discussion" post: Cowboy cowboy, baby

Hello everyone.  I am finally contributing some meager content to this excellent forum.  I was sitting here enjoying a nice glass of wine and a preparing a pretty exceptional cowboy bone-in rib eye tonight, while watching the Dallas Cowboys absolutely destroy the Oakland Raiders tonight (joking, it was 3-0), and decided to post it.  I have really enjoyed all the other posts here so thought I would finally submit one.  The difficulty level here was probably a 1 on a 10 scale, but the results were glorious.

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A 2.5 pound cowboy cut.  Excellent quality.  I got it at the Meat House in Avery Ranch (Austin, Texas area) after playing golf up there on Saturday.  A bit expensive, but most good stuff is these days.

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Salt and pepper.  A lot of salt.  

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This thing was pretty thick.

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Egg at about 650-700 degrees.  A nice cabernet - something from California.

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Can you eat these things raw?

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Action shot.

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Pulled it at about 125.  Let it rest for about 10 minutes.

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Money shot.  Delicious.

Have a good one!
I feel a whole lot more like I do now than I did when I got here.

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