I don't think it's actually a "prime" cut, but it turned out pretty good. $7.99/lb, not sure if that's good or not.
Was going to dry age it in the fridge for a week, but didn't have the balls to do it. I was too worried about foodborne illness. I left it in the fridge for 1 night, then covered in salt, pepper, garlic powder. Couldn't find any Worchestershire.
Smoked it on the Egg at 240ish until internal temp was 130. Let it rest for 20 min while I fired up the Egg to 600. Seared each side for 30-60 seconds.
Here is a pic after the initial smoke:
http://s226.photobucket.com/albums/.../?action=view¤t=IMG_20120807_191202.jpg
Here it is after the sear, sorry for the dark picture.http://s226.photobucket.com/albums/.../?action=view¤t=IMG_20120807_194415.jpg
And the money shot.http://s226.photobucket.com/albums/.../?action=view¤t=IMG_20120807_195101.jpg
Anyone have any thoughts, suggestions, or criticisms?
Was going to dry age it in the fridge for a week, but didn't have the balls to do it. I was too worried about foodborne illness. I left it in the fridge for 1 night, then covered in salt, pepper, garlic powder. Couldn't find any Worchestershire.
Smoked it on the Egg at 240ish until internal temp was 130. Let it rest for 20 min while I fired up the Egg to 600. Seared each side for 30-60 seconds.
Here is a pic after the initial smoke:
http://s226.photobucket.com/albums/.../?action=view¤t=IMG_20120807_191202.jpg
Here it is after the sear, sorry for the dark picture.http://s226.photobucket.com/albums/.../?action=view¤t=IMG_20120807_194415.jpg
And the money shot.http://s226.photobucket.com/albums/.../?action=view¤t=IMG_20120807_195101.jpg
Anyone have any thoughts, suggestions, or criticisms?