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First run with a few new things

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Leopoldstoch
Leopoldstoch Posts: 1,182
in EggHead Forum
First time using carnivore Black, and first time trying out a new butcher shops dry aged steaks. Both pretty darn tasty!! 

Brandon - Ohio

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Comments

  • WeberWho
    WeberWho Posts: 11,427
    Picture perfect!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • lousubcap
    lousubcap Posts: 35,588
    Nailed that cook right there.  Wall to wall greatness.
    I have been using the Carnivore Back for a couple of months now.  I am infrequently in search of a good commercial brisket rub for when I am too lazy to make my own.  Does a nice job with the brisket bark-as you would expect, a real meteorite finish.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    Enjoyed the rub a lot! Will have to try it out on a brisket some time!

    Brandon - Ohio

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  • Foghorn
    Foghorn Posts: 10,198
    I'd hit that all night long.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • pgprescott
    pgprescott Posts: 14,544
    I love the look of that stuff. Does the flavor match the appearance? Beautiful!
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  • kaybee
    kaybee Posts: 120
    I love Carnivore Black. It has pretty quickly become my goto for big flavour meat cuts. 

    And that is a mighty fine cut of meat just beautifully cooked! You need to make one of your New Year's resolutions cooking that as many times as your arteries will take!

    It looks like you either did a reverse sear or possibly a sous vide cook followed by a sear. Care to share how you did it?
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  • kaybee
    kaybee Posts: 120
    Slightly bending the topic but I use Carnivore Black on briskets with my Pit Barrel Cooker. You get the most delectable meat-eorite that I have ever encountered.
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    pgprescott said:
    I love the look of that stuff. Does the flavor match the appearance? Beautiful!
    Flavor was very good! Highly recommended!

    Brandon - Ohio

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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    kaybee said:
    I love Carnivore Black. It has pretty quickly become my goto for big flavour meat cuts. 

    And that is a mighty fine cut of meat just beautifully cooked! You need to make one of your New Year's resolutions cooking that as many times as your arteries will take!

    It looks like you either did a reverse sear or possibly a sous vide cook followed by a sear. Care to share how you did it?
    Took a bath for a while Sous Vide at 129 degrees then finished in a screaming hot cast iron with some garlic/shallot butter for about 30-45 seconds a side then rested for a bit.

    Brandon - Ohio

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  • kaybee
    kaybee Posts: 120
    Leopoldstoch said:
    kaybee said:

    It looks like you either did a reverse sear or possibly a sous vide cook followed by a sear. Care to share how you did it?
    Took a bath for a while Sous Vide at 129 degrees then finished in a screaming hot cast iron with some garlic/shallot butter for about 30-45 seconds a side then rested for a bit.
    Great stuff. I'll sometimes do the finish sear on my chimney charcoal lighter with a cast iron grill on top. Can sometimes be a bit hard to control flare up though.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Great cook brother... color looks great... 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • MotownVol
    MotownVol Posts: 1,070
    Great looking char, but still a good medium rare. 
    Morristown TN, LBGE and Mini-Max.
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