Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Easter Sunday, time to butcher then cook Ribeye Cap! Is it the #BestoftheCow?
It's Easter Sunday, and #JesusIsAlive!
We will be eating dinner later, and when you are the @BishopofBBQ, that includes eating meat. In this case, glorious Beef Ribeye steaks, from Grain Finished Angus cows, Choice grade. Here we have a 19.17 pound whole Ribeye, and I am going to be separating the Ribeye Cap for the first time, as I have heard from outstanding people it is the tastiest piece on the cow. Let's get started!
It just seems a waste to not get that Maillard reaction on there! And if the cook doesn't brine them 24 hours ahead, then you have to make sure not to get a bite of the middle that isn't dipped into the aus jus or such, or it will be a, well, terrible #SaltFree taste.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
I'm trying to recall, buy I think I remember Jerod Broussard telling of his love for the Ribeye Cap, but I'm not certain. In any event, Ribeye is my absolute favorite steak. And those edge pieces on the Ribeyes are the best bite on them. Hanging out with you all and getting more into food, I've learned that cut is called the Ribeye Cap, or Spinalis Dorsi, cut 112D. My intro video is above, and here come the pics...
Oh, well that is lunch after church, 3 Pork Tenderloin medallions! Sorry, back to work:
19.17 pounds of Angus, Grain finished Choice Whole Ribeye from Sams.
Out of the package
Cap removed! Ok, I agree, it would have been cool to video the separating of them. But my daughter wasn't back yet to be the wonderful video assistant. But I took pictures??? As you can see at the bottom, I got it wrong and sliced one of the eye's in two down on the chuck end. It's ok, both sides will get some of the goodies now!
Now I'm working on getting the silverskin and hard connective tissues off that cap. I know you guys all love those gorgeous bits off the Ribeye cap, but it's hard to get those inedible connective tissue pieces out of the way...that is unless you separate them out and trim them! I'm getting hungry!
If I didn't mention this earlier, I've not done this before. It's part of the Meathead way to take a stab at things, with the support of AmazingRibs.com and you guys in the Pit!
Oh, I did get a little video of trimming those connective tissues off the cap, so we can get #EveryBitePerfect.
The finished, trimmed Ribeye Cap weighes...
4 pounds, 2 ounces.
The bottom lip, before additional fat trimming, of which there is quite a bit of fat left to trim, weighs 2 pounds 9 ounces.
And the Big parts left weigh nearly 9 pounds.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Now for the start of the money shots...the Steaks!
I trimmed a little fat off of the main filet portion, so it is now 8 pounds 6 oz, so there was about 9 ounces of fat and silverskin I trimmed off.
At home, I'll often trim off the hard silverskin off the edge of the steak, as Meathead has instructed, so that my girls don't have to...ok, I know I can trim it better than they do post cook, and I don't want to waste it. Also, the more edible surface that gets that fantastic browning effect, the better!
So I saw all that silverskin on the outside of the Ribeye Filet and thought to myself...
That is should go.
Here are some steaks from the small, or chuck end
I'm getting hungry! Now add the big Ribeye hunk left for cooking later in the week, sans the silverskin. All dry brined with 1/2 teaspoon per pound and into the fridge for about 4 hours.
Maybe you were asking, "How much fat did you remove @BishopofBBQ?" Great question.
4 pounds! We will be rendering that to make the BeefLove here in a bit.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
If my memory is on tonight, I think Costco sells Ribeye Cap in small pieces rolled up to look like a small steak. I look at them every time I go, but they don't appeal to my wife...
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