Today was the day. I knew all the kids were occupied for the weekend out at friends places on the lake or gone camping somewhere. All our other friends who are threats to stop by randomly were as far as we could tell were all occupied. Just the wife and I so out came the Wagyu cap of rib eye from SRF. I made some shrimp coated in lemon infused olive oil and seasoned with a citrus and chili spice and threw them on the flatop. Baby bella mushrooms sauteed in red wine and butter with a maple garlic seasoning.
Here it is. All I used was the salt and pepper blend that SRF sent along with the beef. Seasoned it about 90 minutes before cooking.
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I fired up Wreckless for this just under 23 ounce piece of beef!
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On the smoker at about 225 for some smoke.
It was getting close to my target temp of about 126 so I pulled it covered it in foil for a minute while I built up the fire and got ready for the reverse sear. Meanwhile I got the Camp Chef going for shrimp and sauteeing the mushrooms. This is why I like the Camp Chef camp stove. A flat top and so much more!
Time to get the reverse sear on the cap of rib eye.​
Plated up and in my belly shortly after!
This was the most amazing cut of beef I have ever had! Melted in your mouth like butter. Next time screw the shrimp just give me that beef! It's going to be hard to go back to regular grocery store beef!
Expensive? Dang right! Worth it? Hell yeah! I'll be doing this again!
Even the wife who sometimes these things are lost on her was astounded at the remarkable texture and taste of this cut of beef.
Here it is. All I used was the salt and pepper blend that SRF sent along with the beef. Seasoned it about 90 minutes before cooking.
​
I fired up Wreckless for this just under 23 ounce piece of beef!
​
On the smoker at about 225 for some smoke.
It was getting close to my target temp of about 126 so I pulled it covered it in foil for a minute while I built up the fire and got ready for the reverse sear. Meanwhile I got the Camp Chef going for shrimp and sauteeing the mushrooms. This is why I like the Camp Chef camp stove. A flat top and so much more!
Time to get the reverse sear on the cap of rib eye.​
Plated up and in my belly shortly after!
This was the most amazing cut of beef I have ever had! Melted in your mouth like butter. Next time screw the shrimp just give me that beef! It's going to be hard to go back to regular grocery store beef!
Expensive? Dang right! Worth it? Hell yeah! I'll be doing this again!
Even the wife who sometimes these things are lost on her was astounded at the remarkable texture and taste of this cut of beef.
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