OK, so I scored 4 - 1.5"+ chuckeyes at my local butcher today.........

[tmaan235]

So!! It's a little cold here in Wisconsin and I wanted to do a proper cook on one of these monsters tonight but you all know the only proper way is reverse sear when they're that thick. The weather right now is rather agreeable for Wisconsin but I have shut down my outdoor setup because of how bad my door to the balcony seals and have stretch film over it to save the beating my wallet would be getting. But I have a window!! So I put a stool and the Crapmaster 2000 on it right outside the window so I can sear. I was thinking of doing a reverse sear using my toaster oven at 225 until 125 and then using the Crapmaster 2000 outside the window with some apple chips to do the sear.
What could possibly go wrong here yalll ?? Right? It'll be perfection on a plate, I know!!

Film at 11 Oboy.....

[STEbbq]

Pics of you leaning out the window searing that steak with some tongs would be….special.

[tmaan235]

Unfortunately that would be a 2 man operation and I am currently 1 man down. I will look for an opportunity to get a pic out the open window when it's smoking good but not with my narrow ass hanging out of it

[STEbbq]

Sounds good! Hahaha

[STEbbq]

Some phones do timed photos!

[tmaan235]

So the aftermath, with pics
It worked, kind of....
124 was a little too high for my liking but the flavor was still outstanding.
The sear added a little of a brown line I wasn't expecting but was still good. The Crapmaster gets to about 7 or 800 degrees wide open and I did not account for that. The sear with the apple chips was wonderful. Very tasty.....
I'm in trouble, this was the smallest steak in the haul and I couldn't finish it, can't cut them in half, they're already through the food saver and in the freezer so I will have to cut them in half and it will suck to be me and I'll have to have chuckeye for 2 nights in a row for the forseeable future. Ohhhhh no...

All in all, good results, very edible. Would have served this at my dads supper club when I was younger, very tasty.
Pics to follow @s tebbq as you asked for

[STEbbq]

Hahaha! Awesome! Glad you had a good time!

[Panhead John]

I crack up every time you call it the Crapmaster 2000……. Steak looks good tmaan!

[Bkhuna]

When you say Crapmaster are you referring to a Masterbuilt? That's a lot nicer than what I called mine before I drug it out to the street for scrap.

[tmaan235]

Different name, same lineage methinks.

[DaveD]

That's some serious dedication! Looks great!

[fzxdoc]

Wow that's one good-sized steak. I bet it tasted delicious.

Glad to hear your balancing act worked out and that neither you nor the Crapmaster took a tumble. I have to say that I don't feel sorry for you having 3 more of those steaks waiting in the freezer; figuring out whether to serve them in one meal or two each seems a great problem to have.
Enjoy!

Kathryn

[RustyHaines]

@tmann235 one of my favorite steak cuts and unfortunately hard to find in the Madison area. And I have never found any as large as you did. If I may ask, where did you buy them? Milwaukee is a short 90 mile drive away ! Looks amazing, thanks for sharing.

[tmaan235]

You live on the edge of the Arboretum then? I was born in Madison. East side by the old KMart. Really miss Babcock Hall ice cream
It's a small family meat market not far North of the Airport nicely tucked into a neighborhood with a Laundromat and a liquor store next door. If I lived closer I would be in heaven
I don't believe Buddy knows how to cut anything thin. Anyway, he cuts roasts on Tuesday and then has an opportunity to cut chuckeyes fresh for wed. Be early. Name is Buddy's Meat Market