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As warned-A standalone cook thread-but nothing exciting-Caveman promo!

lousubcap
lousubcap Posts: 34,079
in EggHead Forum
@DoubleEgger served up a comment that prompted the thought that too many cooks get lost (especially to new members) in the WAYCTDR thread.  Thus prompting several standalone cook threads. However, that impetus has slowed way down.
What follows is a pedestrian cook to again surface the awesome powers of a caveman steak cook: (Consider the source).
The fire-

The flat iron (2 lb SRF Black) on the fire-

The finish (with some fill-in sides: mini roasted yukon golds and roasted garlic.)

Thanks for lookin'.
(No vampires tonight!)


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.
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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 10,131
    Looks great. At 2lbs, you must have been hungry! 
    Couldn’t help but notice the “plated” pic had all ingredients on the cutting board. Nice way to consume it if that was in fact your approach. 
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  • RRP
    RRP Posts: 26,067
    COOL!!! Thanks for sharing!!!
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  • lkapigian
    lkapigian Posts: 11,160
    Looks amazing as always!
    Visalia, Ca @lkapigian
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,610
    I really like that!!
    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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  • bubbajack
    bubbajack Posts: 1,139
    You Win! 
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • Battleborn
    Battleborn Posts: 3,539
    Time for Captain’s Mast for those not posting properly. FYI, yours looks amazing. 
    Las Vegas, NV


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  • lousubcap
    lousubcap Posts: 34,079
    Regarding consuming off the board, that is my preferred approach given the board is in play and just "throw on the sides" when no objections.  
    No food porn with that but clean up is simple.  FWIW-
    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.
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  • bluebird66
    bluebird66 Posts: 2,791
    That looks great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • johnmitchell
    johnmitchell Posts: 6,785
    Great looking meal😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • paqman
    paqman Posts: 4,833
    beautiful!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • shtgunal3
    shtgunal3 Posts: 5,874
    Awesome cook Cap! Thanks for sharing.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • DoubleEgger
    DoubleEgger Posts: 18,144
    Woooooo! 
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  • Foghorn
    Foghorn Posts: 10,081
    Outstanding.  Love caveman steaks.

    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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  • caliking
    caliking Posts: 18,943
    Daamn fine cook, @lousubcap

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Stormbringer
    Stormbringer Posts: 2,253
    DoubleEgger said:
    Woooooo! 
    I see your Woo and raise you a wowser 😃
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Stormbringer
    Stormbringer Posts: 2,253
    @lousubcap brisket next? An expansive educational post with pictures from you would be amazing. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Canugghead
    Canugghead Posts: 12,246
    Way to lead by example cap, and great cook to boot.
    canuckland
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  • alaskanassasin
    alaskanassasin Posts: 8,259
    Damn that looks good, I like how you do garlic.
    South of Columbus, Ohio.


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  • Legume
    Legume Posts: 15,265
    I sure hope none of these photos have been digitally altered or we could have a royal-size scandal on the forum.

    I think I've only tried caveman once or twice, I need to revisit that because it looks great.
    Love you bro!
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,986
    Excellent! I have yet to try it, guess I am a chicken.
    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
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  • GrateEggspectations
    GrateEggspectations Posts: 10,131
    edited March 20
    Florida Grillin Girl said:
    Excellent! I have yet to try it, guess I am a chicken.
    It was one of @lousubcap’s prior posts that prompted me to take the plunge and I’m glad I was introduced to this method. Fun and effective. 

    Just dive right in. 
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  • danhoo
    danhoo Posts: 699
    Looks awesome!

    I'll need to try this 
    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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  • lousubcap
    lousubcap Posts: 34,079
    Upon further review, straight caveman works best on steaks less than around 3/4" (perfect for the glorious 1/2" steak cook).
    Thicker than that, the reverse sear (close to your desired finish temp) with the caveman to set the crust is the way to go at least for me.
    Have at it.  Quite a jaw-dropper for any guests the first time you finish a steak that way.  FWIW-
    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.
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  • GrateEggspectations
    GrateEggspectations Posts: 10,131
    lousubcap said:
    Upon further review, straight caveman works best on steaks less than around 3/4" (perfect for the glorious 1/2" steak cook).
    Thicker than that, the reverse sear (close to your desired finish temp) with the caveman to set the crust is the way to go at least for me.
    Have at it.  Quite a jaw-dropper for any guests the first time you finish a steak that way.  FWIW-
    It’s true that there is some good visual entertainment to be had for guests this way. Same with a torch sear following sous vide cook. A lot of people have never seen these techniques in action, so they add some flair to the evening for the uninitiated. 
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  • Canugghead
    Canugghead Posts: 12,246
    or pulling a whole shoulder, or slicing a whole brisket, or slicing a turducken, ...
    canuckland
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  • fishlessman
    fishlessman Posts: 33,537
    lousubcap said:
    Upon further review, straight caveman works best on steaks less than around 3/4" (perfect for the glorious 1/2" steak cook).
    Thicker than that, the reverse sear (close to your desired finish temp) with the caveman to set the crust is the way to go at least for me.
    Have at it.  Quite a jaw-dropper for any guests the first time you finish a steak that way.  FWIW-
    For me it's caveman sear for the trex on a leg of lamb, then slow roast to finish on a raised rack. You will never get a reversed sear leg out of there with the grease fire. Nothing beats that sear on a leg of lamb
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • CTMike
    CTMike Posts: 3,427
    Looks great as always Frank. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • StillH2OEgger
    StillH2OEgger Posts: 3,839
    That looks fantastic -- and appreciate the standalone post, too!
    Stillwater, MN
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,900
    Very nice Frank. I have missed out the past few days on some great stand alone threads. Anyone willing to toss 2lbs of SRF beef directly on the coals gets my vote! I’m definitely trying this (if I ever get time to egg again), but not likely with SRF. That lava shot is awesome!
    Snellville, GA


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