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  1. Hi Kamado Peeps, So, my friend bought me a 100 day grain fed Cattleman’s cut. I went reversed seared method, but not finished off in pan ON the GRILL Slowly brought her internal up to 49° Internal and rare. I had a steady burnt with cherry wood for over an hour. Let rest and then finished off sliced on a bed on mashed potatoes, blanched asparagus with chimichurri homemade sauce. What a brilliant pcs of meat just so good. One day I might spend the money and try a Wagu… Keep smoking
  2. I thought I'd care a great cook experience with you all that I just had. I have a Kamado Joe Big Joe III and I reverse seared some USDA Prime Ribeye's that I picked up at CostCo today. I used the flexible cooking system and used one half of the heat deflector plates and left the other half open to flame. I seasoned the steak in the Meat Church Holy Cow seasoning and let them sweat out while I got the grill to temperature. I set big reg to 225 for smoking and it took about an hour (give or take to get the ribeye's to about 120 degrees. After that I opened up the Big Joe and let her rip to ab
  3. This was unexpected, on Saturday a grocery store had Tomahawks in for $16/lbs vs 28 at my local butcher so I thought I would give them a try. I used the Jess Pryles dry brine method (link) and left them uncovered in the fridge for three days flipping and drying once a day before cooking last night when I seasoned them with hardcore carnivores black rub set the egg up for a reverse sear and eventually sliced into pure magic. Easily top 3 ever which was unexpected given their grocery store pedigree
  4. Hi, Has anyone tried cooking a tomahawk steak in the joe jr. Cooking area of 13" enough for the steak and the bone? if it's not an option ... then my next step is to move up to a classic. If yes - please give me your thoughts on how you approached it. Thanks,
  5. Today was just one of those days... Went to the store looking for what I wanted to cook up this weekend and Ribeyes were on sale. Thankfully the butchers were still around so I asked for some thick ### steaks to help bring a smile to my face. I think the butcher was just as happy to prepare the steaks for me as I was watching her cut them up and wrap them. I may have been drooling a bit and giggling like a 12 year old girl, but that's neither here or there. Went with a reverse sear for these babies, setting up the coals on the Big Joe to one side and cooking the steaks indirect to
  6. So one of my local markets had Rib Roasts on sale. I decided pick one up and cut some Ribeye Steaks off it. I unwrapped it and cut the twine holding on the bones and removed them. I cut 3 2” steaks and the end piece ended up at approximately 1.5”. (I chose the second one from the right to cook) I seasoned it with some Primo Chicago Stockyard Dry Rub. I wrapped this in plastic wrap and let it rest for 4 hours. I had made a fire using some almond wood in our fire pit. After it was nice and hot I placed the steak over the flames. A
  7. To celebrate my new patio cabinets we invited some friends over so I thawed out a 2 1/2" ribeye steak I had in the freezer. I unwrapped it and seasoned with Primo Chicago Stockyard steak seasoning. I wrapped it up and let it take a 6 hour get happy rest. I now prepped some heirloom carrots and sliced them up so they were ready to steam right before we eat. Also washed and prepped some small potatoes so they were ready. Around 45 minutes before our guests arrived I started up the kettle. I tried my new Vortex out for
  8. 2 Kroger ribeye sous vide 128 / 2 hours then seared off on Lil red akorn at 500 for 6min/side, grilled asparagus, open baked potatoes, slaw/salad, rolls, fruit salad, and sweet tea! Good eating!
  9. Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again
  10. I went to the store hoping to do a Tritip there were none to be had. Found this ribeye I think It will do the job. Reverse seared at 250* until internal reached 118* then took it off to season while the Primo climbed too 500* for the sear.
  11. This was my first attempt at a Ribeye Roast, Prime Rib cook. I followed the cooking method from John Setzler's Dec 2014 Bone-In Prime Rib Roast video going from 500 degrees down to 350 but I used the salt and pepper rub from the Nov 2013 Prime Rib video. I picked up an 11 pound Ribeye Roast from Costco, following the 1 pound per person suggestion I had seen in other postings. It turned out very well!
  12. I was inspired by Shuley's post to cook Lobster tails. Alas, none available in the fridge. What was available was this giant ribeye. Granted, I should have begged off when it hit the scales at 2.25lbs. But, I figured this would make for a great breakfast sequel today and tomorrow. Had a dusting of snow this morning. I'm starting to miss the ambient heat of the stick burner on cold windy mornings like today... probably should have stopped at this point...
  13. This is my second round of these Costco prime grade ribeye cap steaks. The first two that I bought were nothing to brag about for some reason. I decided that it was worth a second shot so I got two more and cooked them tonight... I took these out of the packaging yesterday and salted them, added a little black pepper and just a very very very light dusting of cayenne pepper to both sides. I vacuum sealed them and put them back in the fridge for 24 hours. I fired up my Kamado Joe Jr. and direct sear cooked these steaks until one was medium ra
  14. This was a great tasting cook, family devoured it. The ribeye roast was covered in a paste made of olive oil, sea salt, pepper and rosemary that had been blended together. The roast was spun on the Joetisserie at 375 for about an hour. Goodness ensued. Thanks for looking.
  15. I had to make a Costco run tonight to get a couple ribeye roasts and they had these in the case. I had seen them here before but never bought any. I have read some incredible things about these and seen some really great cooks done with them so I picked up this two pack of the prime grade to try out. I'll cook these for dinner one night this week. One of them will be cooked sous vide to well done for my girlfriend and then seared to finish. I will sear mine and then let finish to medium rare.
  16. First let me explain my absence for the last few months. Between my work going crazy, family obligations, Thanksgiving, Christmas shopping and me doing my annual Christmas display, I’ve been extremely busy and away from cooking since the last week of October. This year I synchronized my Christmas display to music. (Via computer software and relay controllers) As this was my first time doing this it took way more time than normal. My display is over 20,000 lights and there are 84 individual circuits that go on and off sync’d up to the music. Hence my absenc
  17. This one is longer, but I feel like it answers a lot of the questions I could not find when I was researching the MiniMax on youtube. There are some pretty cool shots in the middle of some ribeyes cooking. Also, I managed to squeeze a 9 pound pork butt on that thing and it turned out great. This is the type of video I like to do most and hope to do more off in the future, but it was a TON of work. I need a brain break. Anyways, enjoy!
  18. You may or may not remember this but last November I purchased a whole Ribeye rib and cut myself up a mess of Ribeye steaks off of it. (See Link: https://www.kamadoguru.com/topic/25090-whole-ribeye-rib/) Well I still have a few vacuum packed in my freezer so I thawed one out. I had recently won a Throwdown and received some Tatonka Dust from Owens BBQ (Thanks ) and wanted to give it a try. I sprinkled on some salt, fresh ground black pepper and some Tatonka Dust and let this rest while I started up my kamado. Once the kamado was going along
  19. Well here you are, my first 28 day aging is done! DAY 0 MID WAY (my condenser fan also decided to go on me... fixed!) DAY 28 - Happy Day OK my take on this. I did find that there was more beef flavour but not really more tender than any other regular rib eye steak I have made. Mine was medium rare and my wife's on the right was well done. I let them both rest for 5 minutes and then started eating. Maybe my expectations were too high? I don't know. They were awesome just not as tender as I was expecting them to
  20. It was a hot one today in Low Cal with the temperature reaching 104 in the shade on my patio. Not my favorite weather to be grilling but I had thawed out this beautiful 2.5” ribeye I had in my freezer so I just had to cook it. Rubbed it down with some Primo Chicago Stockyard rub and wrapped it up for a rest. While it was resting I prepped my Corn and asparagus. Once my kamado was up to 225 I put on the ribeye As I waited for it to reach an IT of 113 degrees I added the corn and asparagus. After 4 minutes I took the asparagus out and placed it on for some direct gri
  21. How do you go about making make a Big! Sandwich? You start with making a Big Sandwich Roll. Link: http://www.kamadoguru.com/topic/26612-sandwich-rolls/ I have a number of Big Ribeye Steaks so I thawed one out. Here are the ingredients for the rub. (Rosemary not shown) Placed it on my CI Weber searing grate for 5 minutes per side. Over to the indirect side as I waited for the IT to come up to temp. I then toasted the sandwich roll. I sliced up my Ribeye. Spread on some Chipotle Mayo, some Jalapeño Pepper Jack slices and some red onion. I made up
  22. This is my entry into the “I’ve got a Bone to Pick!” Challenge. Was wondering what (if anything) I was going to cook for this challenge and then Ribeye Roasts went on sale and made my mind up for me. First I cut my own 3” steak off of a Bone-in Ribeye Roast. (See link: http://www.kamadoguru.com/topic/25090-whole-ribeye-rib/ I frenched one and made it into a chop to expose the bone. I then rubbed it down with some Worcestershire Sauce, steak seasoning, fresh ground garlic sea salt, fresh ground black pepper and some dried rosemary. I wrapped this up and let it rest in the fridge over
  23. Last week they put Ribeye Roasts on sale for $6.99 a lb. and $5.88 a lb. if you purchased $25.00 of other items. This is a great price so I went in to buy a roast and they didn’t have any good looking ones out in the display case so I asked for one from the back. They brought out a whole rib to cut me one. When I saw it I told them I’d just buy the whole thing. Here it is in the cryovac plastic. (Approx. 21” long and 22 lbs.) Unwrapped. It was so big I cut it in half for easier handling. Oooh! Nice color. I cut it into approximate 3” thick, bone-in steaks. I
  24. Tonight I reverse seared a couple of nice ribeyes and finished them on the KJ half-moon griddle for an awesome crust! I put the steaks over indirect heat at around 400 while the griddle heated up on the other side. I borrowed a tip from @smokehowze (I think) and tossed a chunk of wood in the bottom of the KJ. The results were extremely tasty! My wife went back for seconds on steak and that's rare (the seconds, not the steak).
  25. First cook of the Snake River Farms steaks. I ordered the traditional cut ribeye for Z and the American Kobe filet for me. Z made a special request for gratin potatoes as a side. Here's how it all went down. Starting with a couple of gin and tonics while getting things set up: Steaks with a little kosher salt and pepper. My recipe for gratin potatoes calls for parboiling the potatoes in cream first: On the grill at 300° on the diffuser, but wide open as the temps continued to rise: Off the grill 20 mins later with the temp stabilized at 550° I tried so
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