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Recent content by flgatorguy87
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I worked for a land surveying company for 3 years. Got to be crew chief a few times on a 1500 acre state of TN job in Soddy Daisy. I really enjoyed my time in that career. We worked all over Nashville doing mostly residential, as well as outlying counties with larger acreage.
I'm 30 miles north of Nashville. I can find butts on sale for $0.79/lb multiple times a year and just about any day of the week for $1.39/lb.
...sorry just wanted to brag.
I prefer to brine, but its certainly not necessary. I'd smoke indirect with the chops starting really cold and the smoker pretty low. I'd pull at 136ish then finish over a hot grill to pretty up the exterior and get some crust.
Sure sounds just like a whole unsliced Ribeye. Can you post a picture? I suspect it's a trimmed ribeye. Sliced and you have a Ribeye steak with the fat cap and tail already off. Just a guess.
I like cider vinegar, little brown sugar, squeeze of ketchup, squeeze of sweet baby rays, and then some rub. I usually just tweak it til it tastes right.
I think, as usual, this is dead on true from Chef Jimmy. I get them sometimes that are almost identical to a Ribeye and other times they are inconsistent and resemble a sliced roast. The title and often times lack of familiarity with the cut seems to give a large amount of leeway to the...
Those look awesome! I've been looking at getting a Sous vid cooker. I was curious as I ate a thick cut Ribeye off my green egg tonight. When you sous vid something like a Ribeye, how much more internal fat is rendered?
Chuck eye, in my opinion, is the best secret in the steak world. I luckily have a place that has them often for 5.99/lb. They are also closer looking to a Ribeye than not at my store, and I haven't had issue with them falling apart. I do find them a little firmer than a good marbled Ribeye...
I exclusively use CI or Carbon pans. I just cook in it, make gravy, fry potatoes, bake in them. I cook at home a lot so they get used daily and it seems to do fine. Mine are in great shape, some old and some new.