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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Ribeye Caps - Part Deux

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  • EdF
    commented on 's reply
    Ah yes, the Wellington - a fine piece of work!

  • barelfly
    commented on 's reply
    EdF yes, in most cases. But I was on my mission of getting what I needed for beef Wellington. I will be back for those!

  • EdF
    commented on 's reply
    Indeed it is. Maybe the best cut on the steer.

  • EdF
    commented on 's reply
    Any memory of tenderloin would have been erased seeing those!

  • Henrik
    replied
    How cool! I love seeing the rub being used and appreciated, thanks! Great cook! I have recently gotten 'back' into baked potatoes also, they lend themselves very well for indirect grilling. I've never had/bought ribeye caps, that cut isn't available here. Looks like the best part of the ribeye.

    Leave a comment:


  • BBQ_Steve-O
    replied
    I haven't seen caps at my Costco, but I am going to ask about them. Nice job!

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  • Troutman
    replied
    Love those Spinalis Dorsi’s !!!

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  • barelfly
    replied
    I was at Costco Friday and saw ribeye caps! I didn’t get any since I was there for tenderloin but will be getting a few soon! Thanks for sharing your set up on these!

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  • RonB
    replied
    Nice job.

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  • FishTalesNC
    started a topic Ribeye Caps - Part Deux

    Ribeye Caps - Part Deux

    The glorious thing about the USDA Prime ribeye caps at Costco is that they come in a 4-pack and we only eat 2 at a time. 🙌🏻 I grilled these about a month ago and changed up a few things this time around.
    1. I just got my shipment of Hank’s Beef Rub and had to try it out. VERY yummy stuff Henrik everyone liked it! I definitely think it improved the flavor.
    2. I picked up some Kingsford Professional at Costco, first time trying it. It was solid, steady temps, less ash than KBB.
    3. I needed to do the baked potatoes on the grill. I used Meathead’s recipe for grilled baked potatoes which calls for an ambient temp of 325F. So I did that rather than 225F for the indirect portion of the cook.
    I started with 1/2 lit chimney in the 26” with SNS XL. The potatoes were on for 90 min indirect, the steaks for ~60 min before they reached 120F IT. Then I added another 1/2 lit chimney and let the upside down GrillGrates heat up before searing. The steaks were a perfect medium-rare. The potatoes were AWESOME, even my kiddo who has never had more than a bite of one ate her’s. I had some S&G rub on my potato too. Another great rub acquired, and another great Sunday family dinner in the books!
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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
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