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Spinalis Steak is ready!
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HungryMan
Posts: 3,470
Tasted real good. Can't wait to try the other one.
Comments
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Looks good Al, how was the taste? Kinda looks like a thinner hanger steak.
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What..no description..come on man..don't leave us hangin...flavor, texture, any other details....
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I have to try to track one of those down to cook. I am doing a 2" 1.6lb Ribeye tonight that was dry aged for 28 days so at least I will get the little taste that come on the prime Ribeye's. Where did you buy that and if you don't mind me asking price per pound? The ones I found online run around $28 per lbBGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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Strange shape. Tastes just the the lip of a ribeye. Thats where it comes from. Something new to bring to the minifest.
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Flavor of the lip on a ribeye. I ate it to fast to analyze it. Very much the same as the lip but bigger.
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Just the cap off the Ribeye... from the first 3-4 ribs at the front (Chuck) end of the whole loin.
They're very beefy !!...very tender too!!I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
6.00lb. got it from a wholesaler I know. It weighed 1 lb 8oz prior to cooking.
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Very beefy, but not as tender as I expected. AZRP said he cooks his more than mine.
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they're tough to find here...
Did yours cook pretty quick?I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
It cooked fast. How well do you cook yours? I have never heard of them till the other day. I can get them all day long from the guy I know.
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Nice looking. Hear you will guard his place 24/7 just to keep the supply safe. LOL Did anything ever come of the recipe for charity cookbook?
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Is that the same as the Deckel? I used to make "pinwheel" steaks from that cut. Slice across the grain at 1" spaces. Roll up and skewer like a pinwheel. Marinate overnite and grill. I really miss getting a side of beef. But alas, no more family here at home.
PattyO -
WoW! You have the hook up. Check out the link below for prices online, average $28 per lb
http://www.firstcoastgourmet.com/Spinalis_Cap_of_Ribeye_10_8oz_p/1-spinalis8oz.htmBGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997 -
I sent it to them. not sure whats going on with it.
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I think it is. florida grillin girl said that's what it was called when she bought hers.
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I saw that the other day when I was trying to figure out what it was. Now I know where they go when Restaurant Depot advertised Ribeye w/o lip.
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Looking forward to trying some of that at the mini-fest!
Looks Great! :woohoo:
Capt Frank
Homosassa, FL -
I'll grab a few for the fest.
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I find it funny how they can make up a name and charge more. ie "Lip Off Ribeye" - the uninformed will think "nice, I don't want to eat lips so I'll pay more for these which have no lips".
I wonder if my local guy knows "Spinalis"? He didn't know short cut, or Galbi cut - turns out Korean beef ribs are called Country Cut where we used to live, and Flanken Cut here. -
Looks good. Why do they only sell them frozen? I cooked mine med rare... not sure you'll like it if you cook it more.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Looks great, I just had a rib eye steak from Sam's that had the lip on and the lip was the most tender part of the steak and had wonderful flavor, texture was a little courser but flavor and tenderness more then made up for it. If I could get a whole steak like that for a good price I would be a happy camper. :cheer:
Blair
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SWEET!
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I don' take much lip from a ribeye :woohoo:
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Something new. Never heard of such before. Would you use it to eat like a true stake or more for like fajehets or stir fry?
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If you come up to Tampa, I'll send you to the guy. Bring a big cooler. He has a big selection.
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Good question. I liked it as a sliced steak. I imagine you can yse it for anything. Next Ribeye you have make sure to only try the outer lip. Then you will know.
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