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Just a ribeye cap with brussel sprouts and stuff.

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Sea2Ski
Sea2Ski Posts: 4,088
in EggHead Forum
Pulled a ribeye cap off a prime ribeye roast back in October.  Today was the day to cook it. Woke up and it was 34F. Watched the temp to 2 PM when it dropped to 30F. I knew the temp was going to keep dropping, so I lit the egg and let it stabilize for about 3 hours. 
 It started out whole:


Cut it it up and rubbed with a new-to-me rub “hardcore carnivore”. 


I wanted some oak smoke on it, so I did a short reverse sear with a good amount of oak chunks in the coals.



Then I seared it, and plated with brussels, onions and potato’s, and a roll. 


Washed it down with this:



I try not to freeze prime cuts of anything, but this turned out delicious.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • northGAcock
    northGAcock Posts: 15,164
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    Wish I was there.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Sammi
    Sammi Posts: 598
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    Always a good post coming from you @Sea2Ski. How did you like that Jess spice?
    Sudbury, Ontario
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  • lousubcap
    lousubcap Posts: 32,375
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    Rib eye cap for the win-nice trim job to get that.  Definitely the way to enjoy.
    Nailed the cook.  Congrats.
    Hard-core Carnivore Black is my brisket rub of the day-currently in my 'too lazy to make my own" period. 
    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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  • Matt86m
    Matt86m Posts: 471
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    Umm, table for 1 please!
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • BGEChicago
    BGEChicago Posts: 574
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    Wow that is a nice cook! How was the rub? I need a new go to steak rub.
    Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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  • DoubleEgger
    DoubleEgger Posts: 17,180
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    Excellent sir. 
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    @Sammi and @BGEChicago the rub surprised me. First time using it ever. Took the seal off the bottle and a straight sample initially was salt forward followed immediately by black pepper, then late in the taste was the slightest- and I mean the slightest touch of sweetness and a tinge of heat. 
    On the steak, it changed dramatically. Little salt, some pepper, but the sweetness came though for me. Any hint of heat - gone.  My wife did not notice the same - she said it was more salty for her.

    Verdict:  good but I was not “wow’ed” with this cut. Maybe I went too light with it? Or application distribution was too uneven?  Not sure. As you may know this cut is exceptionally rich and flavorful, I was really trying to note the impact of the rub, but it seemed to change with each bite. 

    I am eager to try it again on another cut of beef. I can see how it would be really good for brisket as @lousubcap stated  and I am thinking that if it can hold up on a long low and slow, might be my new go- to rub on some beef plate ribs since I do not do many briskets.
    --------------------------------------------------
    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. 
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  • caliking
    caliking Posts: 18,731
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    Fine looking meal. 

    As as much as I’ve scoffed at just S&P on steak in the past, now it’s what I enjoy most. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • thetrim
    thetrim Posts: 11,357
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    You had me at ribeye cap!!!

    and yes, that rub is worthy!   
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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