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Costco prime ribeye
Comments
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Oh yea! On point!
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 -
doesn't look good at all. Please send it to me for proper disposal :)
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Yes sir!!
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" -
Dang-too many teasers til the money shot but all were telling quite a cook story. Great cook and results-and the diamond plated money shot. Livin' large. Congrats.
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. -
Looks great! Now tell us more about that truffle butter. My wife and I love big chunks of "Kerrygold - pure Irish Butter" on our steaks, but we are still open to improvement!
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It is from a place called Regalis that has all sorts of really interesting and tasty foods, oils, vinegars, honey, etc. The truffle butter is excellent in my opinion. Great for finishing steaks. Pretty tasty on some quality bread. Also goes well tossed in some richer pasta dishes. I would recommend checking out Regalis. You can order stuff via their website.
Brandon - Ohio
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When did the Japanese Crack come into play? Mixed with the Dp for a wet rub? Just curious. It looks amazing! Well done!
LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
Yum
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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 -
That’s my go-to rub for steaks. And now I want some of that truffle butter. I’m drooling over here!
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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Used a silicone brush to apply the Japanese crack while I let the steak come up to room temp. Applied the dizzy pig after the wet application.
And because that stuff is so good I had a small dish of it that I used to dip some steak bites into once the cook was finished.
Brandon - Ohio
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One of the finest looking steaks I’ve seen recently, great cook!
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I covet.
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That looks over the top good!
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Amazing, has anyone tried the smoked Shoyu on Amazon?
I've been infected and have to try this.
LBGE, 36" Blackstone, Anova ProCharleston, SC -
Ron - I would encourage you to avoid looking up truffle butter on Urban Dictionary, and for darn sure do not let the Mrs. see it. Ya just gotta be careful these days.
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This place continues to be a money pit. Just ordered a 750ml bottle of the Mizunara Whiskey Barrel Aged Shoyu. Can't wait to try it. Thinking it will be killer with the chicken and beef kabobs we regularly eat.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Meat porn
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Awesome cook. Thank you for posting. I've bookmarked this one. I wonder how this SHOYU might do in fried rice?
Edit:
Well, I guess I'll find out since I just placed an order for a jug of this stuff. 🙂
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
@Leopoldstoch SV or reverse sear? Did you use cast iron grate to finish? I’m attempting to duplicate your cook Sunday.LBGE, 36" Blackstone, Anova ProCharleston, SC
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I apparently missed this marvelous cook the first time around. Wow! Bravo.Stillwater, MN
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I actually just did this cook raised direct with rockwood charcoal, a set of grillgrates, and close monitoring with my thermapen to nail the temp.BigreenGreg said:@Leopoldstoch SV or reverse sear? Did you use cast iron grate to finish? I’m attempting to duplicate your cook Sunday.Brandon - Ohio
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