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Preaching the caveman/reverse sear gospel with pics-quite a fun cook!
lousubcap
Posts: 36,661
Was gonna roll into the "What are you Chef-ing tonight, Dr" thread but then thought...
Anyhow beauty cut and quite a treat- SRF gold boneless ribeye-
Low and slow to around 115*F
Now for the fire-
And the initial sacrifice-
The finishing flip-
It's hot right now!
the $$$ shot after that ride-
The cow delivered. Great eats! The crust brings it home.
Go forth and feed the fire-You will never look back.
Thanks for lookin'.
Anyhow beauty cut and quite a treat- SRF gold boneless ribeye-
Low and slow to around 115*F
Now for the fire-
And the initial sacrifice-
The finishing flip-
It's hot right now!
the $$$ shot after that ride-
The cow delivered. Great eats! The crust brings it home.
Go forth and feed the fire-You will never look back.
Thanks for lookin'.
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.
Comments
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Nice job, Capt.~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
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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Stand-alone thread worthy for sure, and that's not a cheap Loonie shot!
https://eggheadforum.com/home/leaving?https://youtu.be/HdKbOpuQyCQ?si=kBJ79dLflYoj3aKw canuckland -
Thanks Capt!, said the man who can't chew any steaks until January!Re-gasketing the USA one yard at a time
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@RRP - you could slice this thin and dang near straight swallow capturing the flavour (nod) on the way down.
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. -
@Canugghead - well played right there! Thanks.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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Cross cut says it all. Beauty of a cook.
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Umm. Just Wow.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 -
Good grief… nailed it, Cap!
Caveman is probably my fav way to do steak. I need to do it more often.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Yes Sir 😋😋😋Greensboro North Carolina
When in doubt Accelerate.... -
Beautiful!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
“Giddyup”!
- Dating myself here but that guest of honor got an E-ticket ride.
- Nice cook sir. -
stellar exhibition of the caveman!
slight rewind / recall — i believe we still lack the official media coverage of the @Stormbringer experience. would love to see the overseas maestro take a turn as the batsman
https://eggheadforum.com/discussion/comment/2754825
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Bravo, good sir!!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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nice hunk of beef, and cooked to perfectionfukahwee maineyou can lead a fish to water but you can not make him drink it
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Looks spectacular!
For some reason I've never found the courage to trow an expensive steak directly on coals but I should try one day -
Need to change your pic!LBGE, 36" Blackstone, Anova ProCharleston, SC
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Great pics and cook!-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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And now I want steak not salmon for dinner 🤨
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Mrs. Stormbringer has given the seal of approval to this request.Buckwoody Egger said:stellar exhibition of the caveman!
slight rewind / recall — i believe we still lack the official media coverage of the @Stormbringer experience. would love to see the overseas maestro take a turn as the batsman
https://eggheadforum.com/discussion/comment/2754825
We'll get thick ribeyes at the weekend.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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@Buckwoody Egger ribeyes purchased, will do it tonight or tomorrow night. I'll do one caveman in the MMX and the other the way I normally cook them to compare. Also in case I f*ck up the caveman somehow.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
----------------------------------------------------------------------- -
not sure if we have seen an mmx caveman yet so that will be cool! have seen em with reverse sear (thick) and thinner steaks straight to the coals. flip the coals to the red like cap says. maybe season or butter for the rest? looking forward to seeing your take on it.
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The steaks I have are 1.25inch thick ... should I do a reverse sear or go straight for the coals? My gut instinct is the former. We like our steak medium rare.Buckwoody Egger said:not sure if we have seen an mmx caveman yet so that will be cool! have seen em with reverse sear (thick) and thinner steaks straight to the coals. flip the coals to the red like cap says. maybe season or butter for the rest? looking forward to seeing your take on it.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
----------------------------------------------------------------------- -
both and compare! between this thread and the other one there’s a variety of thicknesses for reference. depends on how much crust you want. reverse sear will get to temp faster and have less sear crust. instant read thermometer is your friend on this one.
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Have done the reverse sear in a fire pit with a leg of lamb. Used to do that camping 30 years ago.low slow cook on a rock next to the fire and roll it in for the sear. The only thing that matters is the extremely red hot coals. It has to be red hot and that's where the error seems to happen. If it looks hot, wait till it's really hotBuckwoody Egger said:both and compare! between this thread and the other one there’s a variety of thicknesses for reference. depends on how much crust you want. reverse sear will get to temp faster and have less sear crust. instant read thermometer is your friend on this one.fukahwee maineyou can lead a fish to water but you can not make him drink it -
I have gotten so lazy with goat and lamb that I just SV them then throw the cuts on the coals before serving (usually while guests clap).
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@Stormbringer-given the thickness I would go with the reverse sear til around 47-49*C, then get the lava flowing. Once good and hot, drop it on there for around 45 seconds, then flip to a new area of lava. Give it another 45 seconds or so, then extract and get the instant read internal temp. Use that to decide it if needs more for medium rare (54-57*C).
Could be a tight fit on the MMX lava bed-but no worries.
If a stray piece of lump remains attached, just knock it off.
Long tongs and good gloves for this cook.
You've got this.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. -
Solid advice @Buckwoody Egger and @lousubcap. My plan is to do the first step of reverse sear as standard, with the MMX loaded up with coal to the top of the fire ring. Then sear one ribeye using the caveman technique as described in the post above and the other on cast iron over strong heat (a wok burner ... how I normally do it). Butter will be used in both cooks.
@fishlessman that's a really interesting approach, letting the fire warm the stone to cook and then tipping onto the coals.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
----------------------------------------------------------------------- -
fish i had a similar memory of foil pouch cooking “hobo packets” at the campfire. good times!
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