As the title says, my bride pulled a couple of Brangus steaks from the freezer and told me that she wanted me to make them for brunch tomorrow. She then asked if I would dry brine them overnight. Yes, that's the way she thinks, some here can vouch for that.
So I took the 2 ribeyes, after defrosting, that are about 1.25" thick and placed them on a rack over a 1/4 sheet pan, sprinkled a generous amount of kosher salt on them and placed them into the refrigerator in the shop until tomorrow morning around 10ish.
When I pull them from the refrigerator tomorrow morning, I'll add course ground pepper, granulated garlic, and a touch of onion powder. When they are about room temp, I plan to put them on the "cold side" of the kettle with 100% mesquite coals with a small chunk of mesquite for smoke. Once they hit 125 internal, I'll place them over the HOT coals and get a bit of a crust.
Stand by!
So I took the 2 ribeyes, after defrosting, that are about 1.25" thick and placed them on a rack over a 1/4 sheet pan, sprinkled a generous amount of kosher salt on them and placed them into the refrigerator in the shop until tomorrow morning around 10ish.
When I pull them from the refrigerator tomorrow morning, I'll add course ground pepper, granulated garlic, and a touch of onion powder. When they are about room temp, I plan to put them on the "cold side" of the kettle with 100% mesquite coals with a small chunk of mesquite for smoke. Once they hit 125 internal, I'll place them over the HOT coals and get a bit of a crust.
Stand by!