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Gonna cook (and eat for that matter) my first spinalis
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jls9595
Posts: 1,533
Any advice on method for a first timer on this SRF cap of ribeye? I usually reverse sear thicker steaks, maybe hot and fast is the way to go with this cut?
In Manchester, TN
Vol For Life!
Comments
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Hot and fast to get to black and blue. You'll love it."I've made a note never to piss you two off." - Stike
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Good call-Too thin for anything more that hot& fast as offered by @JohnInCarolina. Since I'm here what follows is a link that will enable you to steal the spinalis for a stand-alone cook going forward:
https://www.youtube.com/watch?v=eJH3qwIHeDc Even I can accomplish that slice and dice. Enjoy.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Well I have to say, I love this cut. Amazingly tasty and tender. WowIn Manchester, TNVol For Life!
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Yep! We had some at Brisket Camp last year. I want to say it came off the Blackstone and vanished in under two minutes. Doesn't get much better. Looks like you nailed it.jls9595 said:Well I have to say, I love this cut. Amazingly tasty and tender. Wow"I've made a note never to piss you two off." - Stike
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