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cazzy
Posts: 9,136
Just a hack that makes some $hitty BBQ....
Comments
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You gotta be kidding me!!! I'm so jealous of you right now. I've been trying to get my hands on this cut for years up here, and no butcher will do it for me. And here you are, picking it up at Costco. Damn you! Can't wait to see the cook.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Some call it "butcher's butter" and IMO the best part of a ribeye steak. So butchers don't typically separate it out and sell it as its own cut, because they are effectively ruining the ribeye steak.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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When I read the title, I was worried this would be a sushi thread
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
bweekes said:You gotta be kidding me!!! I'm so jealous of you right now. I've been trying to get my hands on this cut for years up here, and no butcher will do it for me. And here you are, picking it up at Costco. Damn you! Can't wait to see the cook.Just a hack that makes some $hitty BBQ....
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Man that does look incredible. I have seen this on the SRF web site but it is $149 for 24-28 oz. That is about $6.20 an ounce...or $99 a lb.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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That's a thing of beauty. The best cut of the best steaks.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Gorgeous marble!
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100% envy has kicked in. I too have looked for this cut and have never seen it.
You should go get a lottery ticket today as well....--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
I wrote a haiku for your thread, Cazzy:
Beef Ribeye Cap Steak
NOM NOM NOM NOM NOM NOM NOM
angioplasty
______________________________________________I love lamp.. -
Please post pics when you Egg it.XL BGE Owner Since September 2015 - So expect a lot of newbie questions and please go easy on me :-)
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nolaegghead said:I wrote a haiku for your thread, Cazzy:
Beef Ribeye Cap Steak
NOM NOM NOM NOM NOM NOM NOM
angioplastySteve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
@YEMTrey I concur my friend. My haiku is about the cycle of a good life.
______________________________________________I love lamp.. -
Why doesn't my costco get the good stuff? No packers, now no ribeye caps. At least I managed to score a pork belly.
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If a person were to buy a large - cap on rib roast - would they be able to isolate this and get if for less $$? If so, are we just following the seam of the rib eye and the cap to separate?
Toronto, Canada
Large BGE, Small BGE
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The marble is crazy!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Beautiful cut! Please allow me to propose an alternative, buy a subprimal ribeye and portion it out yourself. My thinking is that you will pay $11-$13 for an intact prime ribeye which you can easily portion out yourself into the ribeye cap and you'll also get a bunch of steaks or a roast and steaks. For $50 more you'll get several more outstanding meals. Just my 2 cents.
If you're interested youtube has several informative videos on how to portion the subprimal into the cap and steaks.LBGE 2015 - Atlanta -
I couldn't wait for the wife to get home, so I cooked the smallest cut.
This definitely didn't dissapoint!
Just a hack that makes some $hitty BBQ.... -
Candy!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
I want one!!!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@nolaegghead threatened to murder me if I took the cap above rare!Just a hack that makes some $hitty BBQ....
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umm...I got nothing. That's awesome looking. I know what I'm asking of my butcher on my weekly Friday visit.
Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
I see being a stay at home Dad does have certain advantages.
Nicely done sir.
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
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Although I'm with him on this.
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I'd eat that in my skives with a Captain Morgan stance...------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
bweekes said:You gotta be kidding me!!! I'm so jealous of you right now. I've been trying to get my hands on this cut for years up here, and no butcher will do it for me. And here you are, picking it up at Costco. Damn you! Can't wait to see the cook.
Cap Steaks, rib eyes, beef ribs.
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Lmao I expected sushi, but I gotta say I wasn't disappointed either.
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