I'm trying to decide how to prepare the Wagyu Black Grade Ribeye Cap. My first inclination is to smoke it at 225 or so until a internal temp of about 110 or 115 and then reverse sear over the open fire to a 120 122 internal. Pull, rest, eat! Anyone have done one or suggestions?
Some MBA Analysis:
Some items, bought in multiples trigger discounts:
4 Flatirons from 15-12- 20% discount
4 Hot dogs from 12-11 (8%)
4 Teres Major from 48-41 (14.5% discount)
4 Outside Skirts from 69-65 (5.8%)
4 NY Strip (choice) 16% on
4 NYstrip black 65-60 7.7%
4Ground Beef 14-12 14%
4 Black top sirloin 16-14 12.5%
Bigger items trigger discounts at multiples of 2.
Black Ribeye Cap (13.4%)
Gold Ribeye cap (10%)
So, an optimal cheapo buy might look like:
6x Flatiron - for $36.
Midlevel buy might be 6 TMs at $123.
An optimal expensive buy might look like
2x Black Ribeye Cap $129
4x Teres Major $82
$211 for all.
No discount on multiple briskets though. A nice brisket buy might be two briskets and the a 4 flatiron underneath.
This is a pretty workable sale if you want to do it smart.
Last edited by Potkettleblack; January 29, 2018, 04:36 PM.
I have champagne tastes, and beer pockets. I tried SRF once (ribs) -- it was fantastic! Once in a while, when the occasion calls for it, definitely. But on a regular basis? Ain't happenin'.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
One thing I did was used the deal to buy some things I've never cooked: I've never done a ribeye cap, I've never done a flatiron, I never heard of the teres major until today, and I can't get tri-tips here in NE PA.
So I get to have some fun with this stuff!
And, I now have a serious beef backup in the freezer: this stuff plus a DRR brisket, some ribeyes, some top sirloins, several lbs of short ribs and those long back ribs I was asking about last weekend.
John "JR"
Minnesota/ United States of America
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The shipping kind of gives you incentive to go bigger. I had it lined up with 4 Teres Majors and 4 Flat Irons, but could not bring myself to pull the trigger. Yesterday, had it loaded with 8 flat irons, as I love flat iron and don't eat it often enough (with a SV egg yolk... amazing steak), but couldn't bring myself to pull on that, either. $61.99 for 2 lbs of flat iron and a pound and a half of sirloin. I don't feel great about that... 8 flatirons would have been the better go.
The lesson here is, be courageous and find the deals.
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I mentioned this to my wife. She then started down the path to JUSTIFY why we COULD do this and ended saying "Why not". She also wanted to get steaks we normally do not get. So like Potkettleblack , we ordered (6) Flat Iron and (6) Wagyu Top Sirloin steaks (6+ meals for the 3 of us). The first time we did this (this is the 2nd) we got the (3) Wagyu NY Strips for our anniversary. They was goooooddddd.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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