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Weekend Score

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FLbobecu
FLbobecu Posts: 309
edited April 2014 in EggHead Forum
Picked up a nice looking Ribeye Filet. (center of a Ribeye - cap has been removed)

USDA Prime, 40-day dry aged. .68lbs



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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    That's well marbled piece of meat. Going to be delicious.  :P
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • FLbobecu
    FLbobecu Posts: 309
    edited April 2014
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    TexanOfTheNorth said:
    That's well marbled piece of meat. Going to be delicious.  :P
    Yes sir. I sure hope so! :)


    Will follow up with a thread of the cooked product. ;)
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Be careful with the timing of the cook. Dry aged goes faster than regular steak(unless you know this already).
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited April 2014
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    Eggcelsior said:
    Be careful with the timing of the cook. Dry aged goes faster than regular steak(unless you know this already).
    And then it goes slower??  :-?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Well, you curse less because you don't overcook the steak.
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  • johnmitchell
    johnmitchell Posts: 6,581
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    Man o Man that looks Awesome..Enjoy..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • caliking
    caliking Posts: 18,731
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    Damn that already looks tasty.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • QDude
    QDude Posts: 1,052
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    Wow!  What a score.  I've never seen a marbled hunk like that.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @FLbobecu‌ ...very nice! How are you gonna do it up?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • yogi84
    yogi84 Posts: 189
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    dang that looks good  :)
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Damn nice looking.  I feel like I'll need an angioplasty after just viewing the pictures :D
    ______________________________________________
    I love lamp..
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  • FLbobecu
    FLbobecu Posts: 309
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    QDude said:
    Wow!  What a score.  I've never seen a marbled hunk like that.
    Here's a teaser.. :)


    image
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  • FLbobecu
    FLbobecu Posts: 309
    edited April 2014
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    NPHuskerFL said:
    @FLbobecu‌ ...very nice! How are you gonna do it up?


    Plan is to cut up and sautee some bok choy (I like mine spicy), leave the rest of the "glaze" from the bok choy, and cast-iron sear this little guy. If after I have achieved my desired crust and color, and I'm not any where near done, I will throw on BGE, raised @ 350*. 

    I'm expecting to sear about 1:45 per side, let rest for a minute or two, and serve. It's thick (hair over 1.5"), but small. 



    Any other suggestions?
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  • FLbobecu
    FLbobecu Posts: 309
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    nolaegghead said:
    Damn nice looking.  I feel like I'll need an angioplasty after just viewing the pictures :D
    Thanks, lol! ;)
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  • cazzy
    cazzy Posts: 9,136
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    I'm going to start calling you Steak Man!  You score these a lot man...good connection.  This is like the 6th thread in a row for you.  Steak to you is like brisket to me!
    Just a hack that makes some $hitty BBQ....
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  • FLbobecu
    FLbobecu Posts: 309
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    cazzy said:
    I'm going to start calling you Steak Man!  You score these a lot man...good connection.  This is like the 6th thread in a row for you.  Steak to you is like brisket to me!
    Yes sir. I work at tradtional-style butcher shop on Saturdays, as my second job. I also purchase a few steaks here and there from Fairway, in Detroit. 

    image



    image



    Purchased this 50-day Wagyu strip from my man Joey @ Fairway. You could purchase similar quality from him all day. But I DO have a really good source at a butcher shop, as well. ;)

    Additionally, while I LOVE brisket, I am single, and have a Small. I didn't have great success just smoking the "point". I do good ribs, chicken, and pork, but a brisket is just a little big, to do it well. I mean I can "braise" or "wet smoke" it, but that's not "BBQ" to me.. 

    Plus, I mean, it can't hurt to do some fantastic steaks all the time either. :)



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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @FLbobecu‌..Now that's a second job with serious fringe benefits!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • johnmitchell
    johnmitchell Posts: 6,581
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    I don't think you want to put ' Single and Small" in the same sentence.. 
    [-X
    Greensboro North Carolina
    When in doubt Accelerate....
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  • SenecaTheYounger
    SenecaTheYounger Posts: 368
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    You might consider the hot tubbing method for that steak, where you take the chill off by warming it it 100 degree (some go hotter) befor esearing it to finish.

    The method can be simplified to basically: put it into a watertight zip top bag with no air in it. Place in a medium sized bowl with plenty of extra room (a mixing bowl perhaps), and fill with 100-110 degree tap water.  When the water is cool, pour it out and fill again with hot water.

    Then, when it is warmed through, put it on for the sear.  It should require only searing to finish it off.

    This is our S/O/P at camp when doing a number of steaks, but it works just as well for one. 
    -------------------------------------------------------------------------------------------------------------------------------
    Copia ciborum subtilitas impeditur

    Seneca Falls, NY

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  • FLbobecu
    FLbobecu Posts: 309
    edited April 2014
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    NPHuskerFL said:
    @FLbobecu‌..Now that's a second job with serious fringe benefits!

    I really enjoy the job. I have a passion for good food, and I love to cook. I love sharing my knowledge and passion for food. And I have great customers at work. :)
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  • FLbobecu
    FLbobecu Posts: 309
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    johnmitchell said:
    I don't think you want to put ' Single and Small" in the same sentence.. 
    [-X

    Oops! :))
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  • cazzy
    cazzy Posts: 9,136
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    FLbobecu said:
    cazzy said:
    I'm going to start calling you Steak Man!  You score these a lot man...good connection.  This is like the 6th thread in a row for you.  Steak to you is like brisket to me!
    Yes sir. I work at tradtional-style butcher shop on Saturdays, as my second job. I also purchase a few steaks here and there from Fairway, in Detroit. 

    image



    image



    Purchased this 50-day Wagyu strip from my man Joey @ Fairway. You could purchase similar quality from him all day. But I DO have a really good source at a butcher shop, as well. ;)

    Additionally, while I LOVE brisket, I am single, and have a Small. I didn't have great success just smoking the "point". I do good ribs, chicken, and pork, but a brisket is just a little big, to do it well. I mean I can "braise" or "wet smoke" it, but that's not "BBQ" to me.. 

    Plus, I mean, it can't hurt to do some fantastic steaks all the time either. :)



    Your small doesn't matter...it's been done man.  Vacuum seal and freeze the leftovers.  

    Just a hack that makes some $hitty BBQ....
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