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Found 34 results

  1. 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
  2. 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,
  3. 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 an IT of 130. After I pulled them off, I opened the top hue and let the temps get up to 600 so I could get a nice sear. Sorry for not adding the "money shot" once we cut into those bad boys I was too busy eating to take any pictures.
  4. 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. After approximately 1.5 minutes I flipped it. After another 1.5 minutes I moved over to the other side of the grill an let it come up to an IT of 130 degrees. I then brought it inside and let it rest on the counter for 8 minutes. I then sliced it in half. I then sliced it into approximately 3/8” slices and plated it up with some asparagus, a baked potato and a Stone Coffee Milk Stout. It was delicious. Thanks for looking.
  5. 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 this cook. Around 30 minutes before our guests arrived I put on the potatoes and the steak. It rode right about 330 degrees for the next hour. My friend had brought a Belgian Ale with him so we drank a glass of that while the meat and potatoes were cooking. Here it is once the meat alarm went off at 113 degree I.T. I remove everything and tented the steak with foil. We then cooked up some shrimp marinated in lemon juice and garlic that our friends had brought. I then opened open the vents and let the Vortex go nuclear. Once I thought it was like the sun I put the steak on for 60 seconds. Flipped it and let it cook another 60 seconds. I brought this in the house and let it rest for 10 minutes. I then cut the rib bone off and sliced it up into approximately 1/2" slices. I now placed the slices onto a wooden cutting board for serving and squeezed some blue cheese and herb compound butter on the top. I took this out to the table and we all served up a plate with the lemon garlic shrimp, baked potato and the heirloom carrots. So good! Thanks for looking.
  6. 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!
  7. 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 this year. My preparations started the night before when I made up some Horseradish Sauce. (This pic is from last year but it’s the same as what I did this year) Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes) 1/2 cup sour cream or crème fraiche 1/4 to 1/2 teaspoon fresh lemon juice pinch of cayenne 2 teaspoon thinly sliced chives. (I like to use Dill) 2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce) I had this nice boneless Ribeye Roast in my freezer that I started thawing last Tuesday. Early Sunday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it sit on the counter for the next 4 hours to come up to room temperature. Around noon I set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. While it was cooking we set the table from our guests. After it reached an internal temperature of 124 degrees I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 1 minute per side. Here are some pics of me slicing it. On the table on the Christmas platter. And here it is plated with a Stone Brewing “Pataskala Red X IPA” on the side. Both are waiting to be devoured. Even though this was cooked to mostly medium it was still delicious. The rub / paste developed into a nice crust that was absolutely delicious. Thanks for looking.
  8. 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.
  9. 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!
  10. 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...
  11. 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 rare and the other was well done. The texture of these was fantastic and the flavor was great as well. These were nice and tender. I'll buy them again. There has been some negative commentary about the tenderizing process that Costco apparently uses on these steaks with the application of an automatic jaccard system. While I don't particularly approve of that process or see why it's even necessary, it's something they do. Personally I am not concerned with any possible negative impact from that process. I could not really tell any negative impact produce by it on these two cooks either. @jackjumper101 mentioned some texture issues he noticed on these same steaks after a sous vide cook. I can see where a sous vide cook would do that to THIS particular steak. The sous vide process adds a tenderization factor that you wouldn't get otherwise. THIS part of the ribeye is already super tender on its own. Tenderizing it even more would probably create the issue Jack saw. I'd like to see jackjumper101 give this a try again with a direct sear and then finish indirect or possibly even a reverse sear cook and see what he thinks after that. I think he will be impressed
  12. 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.
  13. 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.
  14. 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 absence from the forum. 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 and last year we did a nice Honey Baked Ham. Well this year we decided to try a Ribeye Roast. My preparations started the night before when I made up some Horseradish Sauce. Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes) 1/2 cup sour cream or crème fraiche 1/4 to 1/2 teaspoon fresh lemon juice pinch of cayenne 2 teaspoon thinly sliced chives. (I like to use Dill) 2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce) I had this nice boneless Ribeye Roast in my freezer that I started thawing last Sunday. Early Saturday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it set on the counter for the next 4 hours to come up to room temperature. Around noon I placed my veggies in the drip pan with 1/2 cup of water. (For the gravy) Set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. Here it is 2 hours into the cook. While it was cooking, we set the table from our guests. After it reached an internal temperature of 127 I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 2 minutes per side. And here it is resting on my kitchen counter. Here is a pic of me slicing it. Most everyone at the table waiting to dig in. And here it is plated with a Stone Brewing "Farking Wheaton Woot Stout" on the side. Both are waiting to be devoured. Even though this was cooked to medium it was delicious. The rub / paste developed into a nice crust that was absolutely delicious. I will be doing this again real soon. (Hopefully to Medium-Rare)
  15. 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!
  16. 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 with some Hickory chunks, I placed the Ribeye on the indirect side along with some potatoes. This photo is approximately 15 minutes into the cook. After it reached an IT of 114 degrees I removed it, covered with foil and opened up the vents to get up to searing temps. Once it was smoking hot I place it on for 2 minutes per side. 1st side and flipped. (Love this shot) I brought it in on a plate and let it rest 10 minutes before cutting. Here it is ready for craving. And craved. And here it is plated up with a nice baked potato, some heirloom carrots and a Modern Times Red Rye IPA. Oh so good! Thanks for looking.
  17. 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 be. They were cooked on my Grill Gates (obviously with those grill marks) sitting on my 7441 which I have done before with other steaks. All in all, I'm happy with this and I have a NY that is on week #2 sitting comfortably in the fridge. Thanks to those great knives also for helping out.
  18. 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 grilling. After approximately 6 minutes and a flip or 2 they were done. I took them off and placed them back into the foil and took them inside. By this time the ribeye was at the 113 that I wanted. I took it off and loosely covered with foil. I opened up the vents for searing. Once it was up to 650 I put the steak back on. After 3 minutes I flipped it and heard the sizzle. Love this shot. After another 3 minutes I took it off and covered it again and took it inside for a 10 minute rest. Here it is after the rest. and now sliced up. Here is everything plated up with a Sierra Nevada Torpedo Extra IPA. Yum! Thanks for looking.
  19. 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 some Blue Cheese Herb spread. (2 tbsp. butter, 1/2 tsp. Thyme, 1 clove minced garlic and 1/2 tsp. cracked black pepper, 1/2 cup Blue Cheese) I put the steak on and placed it under a hot broiler for 90 seconds to melt the cheese and reheat the meat. I then spread on the Blue Cheese mixture. Then pickle slices, tomato slices, lettuce and the lid. [ Here are the Plated shots with a Modern Times Lomaland Belgian-style ale. Cut shots. It was delicious! The Blue Cheese Herb spread is "To Die For". I could barely finish half of this beast!
  20. 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 overnight. The next day I made up the sides. (baked potatoes and some steamed heirloom carrots) I lite up my kamado and slow smoked it on my 11 ¾” Weber C.I. grate with some hickory chunks. Also while I waited I lite up a full chimney of lump and briquettes. When it hit an internal temperature of 112 degrees I removed it and covered with foil for a short rest while I got the C.I. grate up to searing temps in my Weber Jumbo Joe. I then seared it for 2 minutes per side. I brought everything in and let the steak rest while I got everything else ready. After 10 minutes I sliced the main part off the bone and then thinly sliced that. (I then reassembled most of it on my plate) Here it is plated with a Modern Times Coffee Roasty Stout, a loaded baked potato and some heirloom carrots as sides. Here is my money shot below. Oh yeah!
  21. 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 kept one out for immediate use and vacuum packed the rest for future meals. Oh yeah!
  22. 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).
  23. 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 something a little different today. Instead of grill marks, I wanted that all over meaty, crusty, steakhouse sear. So I used the solid CI griddle half. Z's steak was on and off at about 2 mins per side. Mine, being thicker, took a little longer (actually more sides), so when I pulled his, I dropped a handful of baby asparagus next to my steak. While I was managing steaks, Z was pulling together our salads: Field greens, sliced strawberries, candied pecans, blue cheese, and a garlic-lemon vinaigrette: The final plating: his ribeye, my filet, salads, and the fixin's Perfectly medium rare with a fantastic salty, meaty, slightly peppery crust: Note on the SRF steaks: I LOVED my filet. It was absolutely melt in the mouth tender with that buttery texture in the rare areas that I love. Z took a bite of mine but found it almost *too* buttery and said that it almost gave him the mouthfeel of ground beef. I disagree ... but that's cool. He equally LOVED his ribeye, found it marbled just right and the amount of sear on the fat gave it that creamy mouthfeel that he thought was perfect. I liked his but it tasted a little too fatty to me. So, obviously it's all personal taste. It was kind of fun to share bites and talk about our personal preferences and how they affect the cuts we prefer. I am pretty sure I'll stick with the filet or something similar for future orders for me, but Z is now very much wanting to try a couple of different cuts. He wants to try a NY Strip and possibly a bone in prime rib over the holidays. All in all, a very successful cook and meal tonight. Now I'm waiting for him to get home and text me that he made it ok. He is taking his daughter whitewater rafting on the Oconee tomorrow and I am hoping they have a fabulous time!!
  24. A while ago I purchased this nice looking Bone-in Ribeye with the intention of entering it into a Contest. Unfortunately I didn’t read the entry deadline correctly and missed the cutoff time. No worries, I froze it and waited for a better time to cook it. A couple days ago I thawed it out. I frenched the Ribeye. Here are the ingredients for the rub. (Same as I use on Tri-Tip) I finely chopped the Rosemary. I rubbed on some Worcestershire sauce, then some fresh ground sea salt with garlic, some fresh ground black pepper, some steak seasoning and finally the Rosemary. I wrapped this up and let it rest for 6 hours. An hour before I put the Ribeye on the kamado, I cleaned and halved some Brussels Sprouts. I put them in a bowl, drizzled them with Basil infused OO, then some fresh ground sea salt with garlic, some fresh ground black pepper and gave them a good toss. I now put these in a vacuum sealed bagged and gave them a Sous Vide head start on their their way to my plate. Later I put the Ribeye on the 225 degree kamado, indirect, with some Hickory chunks and set my thermometer for an IT of 113 degrees. While this was happening I got the Brussels Sprouts going in my 14” C.I. skillet. First I fried up some bacon. I remove that and revered some crumbles for later. I pour off most on the bacon grease and then added some onion and 2 tbsp. of minced garlic and let them just start to sweat. Now I added 1/2 cup of red wine and then the Brussels Sprouts. Let this cook until they are tender and then add in some bacon crumbles. Once my thermometer alarm went off, I remove the Ribeye and loosely tented with foil. I opened my vents all the way and waited for searing temperatures. Once it reached 500 degrees on the dome thermometer I put the Ribeye on for 3 minutes per side. I removed it and let it rest 10 minutes and then plated everything up. Here it is with the Brussels Sprouts, some rice pilaf that my wife made, a couple of coins of Blue Cheese Compound Butter and a Modern Times Blazing World IPA. A perfect medium rare. And here is the money shot below. Unbelievably Delicious!
  25. Tonight SWMBO was busy in the kitchen when I got home. She made some nice cheddared Broccoli and some Spanish rice. As always, I had to do my part. I saw another member's ribeye cook yesterday and silently vowed to have ribeyes today. These were cooked indirect the entire way, to get the maximum juiciness. The Kamado Joe Big Joe was warmed to 350 with Jack Daniels oak barrel planks for smoke. Seasoned with Spice Labs Chicago Steak rub. First picture, my favorite kind of pinwheel, followed by the money shot.
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