Cowboy Steaks from Prime Rib Roast

[912smoker]

Umm sounds like I need to go shopping......again. I'll smoke the one I already have and make some steaks out of the other !
Great idea

 

[Gonna Smoke]

One steak will keep my wife and I smiling for two meals each.

There was a time in another life, in a parallel universe when I could eat one of those myself. Now we're just like you folks, one of those steak would be at least 2 meals for us, probably still have leftovers...

 

[Gonna Smoke]

I bought a whole 7 bone Angus Choice standing rib roast, that was not boned & tied. The total weight was 19lbs!

Me too, still in the cry-o-vac. It's in my garage fridge now waiting on me to decide what route to take with it...

 

[Cody_Mack]

I've bought both the Choice and Select Grades in the past and didn't notice any difference once dry brined and grilled.

The Brine?

Rick

 

[sawhorseray]

Some fine looking slabs of beef there Ray! I did something similar with a whole choice roast in the bag, cut a few steaks and a little roast to smoke right after New Years. RAY

 

[noboundaries]

The Brine?

Rick

Happy Christmas Eve, Rick.

I dry brine with a light dusting of Montreal Steak Seasoning and Adolph's Meat Tenderizer. Wrap tightly in cling wrap or vac seal. Then overnight in the fridge.

If you only have a couple hours, skip the MSS and the Adolph's. Buy a FRESH pineapple (canned won't work), blend the top third, including the skin, put the steak in a Ziplock, add the pineapple from the blender, squeeze out the air, and stick in the fridge for no more than 4 hours. 2 hrs works best IMO.

Then completely rinse off the pineapple, pat dry, and season with MSS. You won't taste the pineapple at all. The bromelain enzyme in a fresh pineapple, especially the skin, is a powerful meat tenderizer that will turn the meat to mush if left too long.

 

[Nefarious]

That looks so good, the only question is, how many bones to buy

 

[Cody_Mack]

Awesome tips, @noboundaries. I picked up one more roast at HEB just now for $3.88/lb. Into the freezer for a nap!

Merry Christmas!

 

[noboundaries]

Awesome tips, @noboundaries. I picked up one more roast at HEB just now for $3.88/lb. Into the freezer for a nap!

Merry Christmas!

$3.88/lb is a STEAL! I generally see the grocers drop the price by only a $1/lb after Christmas. Will be going by the store myself after Christmas to pick up another if they have any left.

Merry Christmas to you and yours, Cody!

Ray

 

[Nefarious]

Awesome tips, @noboundaries. I picked up one more roast at HEB just now for $3.88/lb. Into the freezer for a nap!

Merry Christmas!

Not where I live, The best price I can see is 8.99.

 

[noboundaries]

Not where I live, The best price I can see is 8.99.

If you live near a Winco market, check their prices.

 

[Cody_Mack]

$3.88/lb is a STEAL! I generally see the grocers drop the price by only a $1/lb after Christmas. Will be going by the store myself after Christmas to pick up another if they have any left.

Merry Christmas to you and yours, Cody!

Ray

Yessir! I should have bought three or four of these this week. I did buy one other and we had it Tuesday night when our daughter and gang was here. And now if I get that SV for Christmas I'm gonna really regret not buying more.

Our HEB generally has good prices on rib roast at Christmas. Last year it was $9.99 for Prime, and with price increases this year it is $15.99 for same!

They also had butt roast this week for $0.88/lb, and I did snag two of those!

Merry Christmas to you and yours, Ray!

Rick

 

[Inscrutable]

Thanks, all. Will be after the holidays. My wife is off helping with a new granddaughter, and I made the mistake of sending her (my wife, not the baby) the pic, too. 20/20 hindsight. Might be our New Year's feast, depending when she's coming home.

Same here. Had gotten a leg of lamb and a small 2-bone rib roast on sale, and was debating between which for last night and which to save. Lamb won (or lost, depending on your point of view )

Also WRT the beef, debating roasting or halving for steaks on NYE. Since I’ll have to freeze either way, going with steaks. Think a combination of smoke>SV>sear, but that’s another thread next week.

Merry Christmas, all !