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Free time and warm weather finally aligned to allow for a cook! Pulled a prime ribeye cap steak (Costco) out of the freezer and gave it a go. It was tied into a hockey puck shape with butcher's twine. I decided to remove this and cook it like a more conventionally shaped steak, figuring this would create more surface area for my rub and for the maillard reaction.  Dry rub was sea salt, black pepper, garlic, onion, parsley and smoked sea salt. Served with mashed yukon gold potatoes and a salad. Tasty!









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On 2/6/2019 at 2:23 PM, Golf Griller said:

Looks much better than mine did when I left it as a hockey puck shape.


On 2/6/2019 at 11:52 PM, KismetKamado said:

Looks perfect. Unwrapping the coil seems like it worked out really well. 


Yes, much easier to cook unfurled. I had previously cooked one rolled up and it was trickier getting it cooked properly. The only thing I'll do next time is to make sure I slice it across the grain, this time I think I sliced it with the grain. However, not that big a deal, it was still extremely tender.

Edited by Tarheel

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