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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Inclement weather reverse sear

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  • maellison
    Founding Member
    • Jul 2014
    • 2
    • Bellevue Washington

    Inclement weather reverse sear

    When shopping at my local Costco saw some PRIME rib eye cap that they had rolled and tied into a type of steak. Was about 2" thick and since this part of the prime rib is probably the best part decided to give it a try. Two of them weighed a little over 3 pounds. Since it gets dark around 4:30 pm in my part of the world decided to do a reverse sear inside using my oven and a very hot skillet. Cooked the meat at 250 in the oven on a raised rack until it reached 120 degrees internal. Then took it out of the oven. In another oven had heated a cast iron skillet to 500 degrees then put it on a hot burner added avocado oil, ghee, garlic and some butter and then seared the piece of meat about 2 minutes/side. Turned out absolutely perfect from a cooking perspective. However, was a little disappointed in the meat since they had not removed all the silver skin and other connective tissue so I had some really good pieces and some that that had a tough membrane attached. Turned out to be a perfect way to reverse sear during the winter months using your oven and a cast iron skillet. The next time will just use a normal 2" boneless rib eye rather then the Costco rolled cap. Have not see this on the forum and it is a really good way to do any thick steak and not have to be running in an out to check on the grill especially in bad weather. Just need a good thermometer, probably two ovens, though could get by with one, and a cast iron skillet plus a good vent fan. Cast iron heats somewhat asymmetrical so that is why one needs to get it to 500 degrees in the oven before putting on the stove top. Always rewarding to try something new and have it work out positively.
  • lonnie mac
    Club Member
    • Jul 2016
    • 1352
    • Bacliff, TX
    • Motovlogging for the freedom of old Hippies...

      https://www.youtube.com/c/LonnieMac

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    #2
    Excellent brother! Search "rib cap" or rib eye cap"... You will find plenty of info on here. A common delicious cut! It takes some serious work to properly remove the rib cap from the "eye of rib", but well worth the time. I know PaulstheRibList did a fantastic video a year or two ago, and it was dang dang good. There is a TON of connective tissue, silver skin, and a nail or two between the rib cap and the eye. But it is not very hard to do yourself.

    Welcome brother!!

    Comment


    • FireMan
      FireMan commented
      Editing a comment
      Me wonders if it may not be bro as in ma Ellison? Don’t no. Hmmm.

    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment
      You are reminding me how much fun that was and how tasty! I'm visioning a whole ribeye deconstructed to a Cap VERY SOON!
  • Frozen Smoke
    Club Member
    • Nov 2017
    • 1528
    • Northern Mn

    #3
    Just so happens Thermoworks did a very nice write up on the rib eye cap. How to remove on from the whole rib eye roast to cooking one. Here's the link.
    https://blog.thermoworks.com/beef/ri...27849886125178

    I have 2 in the freezer now and have cooked several in the past. I put mine in the stick burner until about 120 or so. Then I open my fire box lay a grate over it and sear it on the open fire. Fantastic.

    I like your idea and it is nice having a double oven isn't it?

    Comment

    • PaulstheRibList
      Founding Member
      • Jul 2014
      • 1579
      • Lake Charles, LA
      • 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.

      #4
      Can't find my thread from a couple years ago, but here is the video. https://youtu.be/uVefRNEXBrw

      It takes a few minutes to trim all that silverskin and sinews away, but so worth it! Loved your experiment maellison !! and thanks for the reminder lonnie mac

      Comment

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      2021 Meat-Up In Memphis Canceled

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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