So, I'm looking for members' opinions, experiences. Especially hoping for feedback by Ernest, Huskee, Spinnaker, jfmorris, Richard Chrz and many more whose grilling I appreciate.
Announcement
Collapse
No announcement yet.
'Ribeye cap' Cook rolled up with string, or unroll and hot grill?
Collapse
X
-
'Ribeye cap' Cook rolled up with string, or unroll and hot grill?
Looking for advice, recommendations. I have always loved the ribeye cap (spinalis dorsi), and have purchased them from Costco. Costco sells them rolled and tied. In the past I have unrolled them, salt and pepper, and grilled hot, like one would for a skirt steak. I know you can also cook them rolled, using indirect (or oven) to about 105F internal, then reverse sear. I haven't tried that yet, wondering if it's worth the loss of surface area for mailliard reaction offered by the individual thinner strips.
So, I'm looking for members' opinions, experiences. Especially hoping for feedback by Ernest, Huskee, Spinnaker, jfmorris, Richard Chrz and many more whose grilling I appreciate.
Last edited by Dr. Pepper; February 18, 2021, 04:02 PM.Tags: None
- Likes 3
-
Club Member
- Aug 2017
- 9171
- Hate Less, Cook More
-
OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
-
Club Member
- Nov 2017
- 6060
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Whatever I brewed and have on tap!
Personally, I've never cooked this particular cut of beef. My main concern with this is that it is blade tenderized - my pet peeve with Costco. That means its been Jacard blade tenderized by running it through a machine that stabs it with hundreds of tiny blades. This shoves contaminants into the meat. The question is - did they do that BEFORE or AFTER they rolled and tied it? It makes a difference. I don't care how clean their prep area is at Costco, I just don't like the idea of surface contaminants being in the middle of that roll, if it was done before rolling it up.
So that puts me in the camp of unrolling it, grilling hot and fast like I would a flank or skirt steak, and getting the IT a little hotter than you might like. They say cook it to an IT of a minimum of 145 on that label *because* they blade tenderized it. Better safe than sorry...
I was at Costco at 10:30am this morning, browsing the beef, and almost left with some flank steaks and brisket, but decided I have enough meat in the freezer already - plus I need to do a freezer dive and inventory. Sadly, even CHUCK roasts were blade tenderized - but I cook those to 203 anyway for pulling. I saw some prime tenderloin and filets that were not blade tenderized, and their flank was not tenderized. None of the sub primal cuts were either. Everything else was. I was tempted to get a prime NY strip and cut it into steaks myself, but left with nothing except fruit and vegetables today.
- Likes 3
Comment
-
Moderator
- Nov 2014
- 12701
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I usually keep them rolled up when I grill them.
Although, you can untie them and cook those strips hot and fast. That is also a great way to do it, but you need to keep flipping in order to keep the flames from burning the meat. It can be tough with a bunch of different caps going, but it is fun, and you get a a lot of browning. Keep in mind: they can break up into smaller pieces, so sometimes it is more trouble than it is worth.
This is my favorite cut of beef. They are incredible. I am not sure they actually tenderize them with blades where I get them cause I have never seen that on the label. If its on the label then I guess they do. There really is no need to do so as they are already very tender and packed with flavor.
- Likes 4
Comment
-
Moderator
- Jun 2014
- 11604
- East Texas
-
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
There's enough fat that 145 doesn't totally ruin things. I still prefer to just lay out in strips and cook as hot as I can.
- Likes 3
Comment
-
Thanks, everyone. I've learned something today: I had never heard of blade tenderizing, and only today looked closer and see that on the label. Because of that, I will follow my prior methods of unrolling, salt and pepper, then cook over wood fire hot and fast with frequent turning. You have to move the meat a lot anyways, since the fat flares up. And, my wife prefers med rare to medium, plus as noted by Jerod Broussard, they are juicy as can be even at medium.Last edited by Dr. Pepper; February 19, 2021, 12:38 AM.
- Likes 2
Comment
-
Club Member
- Nov 2017
- 6060
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Whatever I brewed and have on tap!
Dr. Pepper I never would have known the risks of blade tenderized meat until a few years ago. I sure know a lot more about it and food safety in general since joining the AR Pitmaster club!
- Likes 4
Comment
-
This is a post I did from 12/22/19. This is one way to enjoy his cut and not have to worry about blade tenderizing.
December 22, 2019, 10:15 AM
Here's one of my favorite things to cook. Whole ribeye cap. I bought a whole primal cut prime ribeye from Costco awhile back and separated the cap from the eye, trim it up and rolled and tied it and into the freezer. After thawing, I untied it and dry brined for several hours in the frig. (1/2 tsp kosher salt per lb. of meat) I set up the BGE with the AR rig and put the grill gates, smooth side up down low, to sear on later. Rub the cap with Worcestershire and seasoned with Oakridge BBQ's Spogos, a little spray of duck fat and cooked @ 300 for about 30 minutes, flipping several times. I then pulled it about 120, sprayed a little duck fat on the grill gates and got the fire roaring. Decided to put a little Oakridge BBQ's Carne Crosta on the meat before searing.
Last edited by wrgilb; February 19, 2021, 11:14 PM.
- Likes 9
Comment
-
Must have been a female duck, if it was a male duck you would have been neutering the duck fat!
-
SmokingSteve Good one. Spell check got me again.
- 1 like
-
All kidding aside, looks great! I am jealous!
-
Charter Member
- Jul 2014
- 3745
- Dallas, Texas
-
Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE
I cook them rolled. Salt, sous vide at 131 for 2 - 3 hours. Pat dry, rub with ghee, season with course black pepper, sear in a dry cast iron skillet. When it's seared, place a dab of butter on it while I slice. Let that butter melt into all the nooks
- Likes 4
Comment
-
Thanks, Ernest. If you ever get the chance, I'd like to see some photos of one of your ribeye cap cooks.
Daniel
- 1 like
-
I am definitely with jfmorris when it comes to Costco "blade tenderizing" these type of cuts, there really is no need but you want your cooked meat to be safe for your family.
We have also been using a FoodSaver for years (on our third one) and when we write on the bag what is inside we write it on the area on the end you will cut off. Wash and dry the bag and it is ready to be used again.
- Likes 1
Comment
-
I started to wash and reuse my FoodSaver bags as well. Less plastic waste. Every once in a while a lamb chop will pierce the bag, & you have to toss.
-
jfmorris If you cut them longer than needed, then you lose about 3 cm each time you cut off the top. For example, frozen Costco whole Pecans: I put them in a long vacuum bag, and when we cut off the end, remove 1 or 2 cups depending on the recipe, then re-vacuum/seal before they have a chance to thaw. I used to make multiple small bags, no longer. (The only problem is my wife hates them hanging around in the sink if I am letting a greasy bag sit with hot sudsy water inside.)
- 1 like
Announcement
Collapse
No announcement yet.
Comment