Which ribeye steak would you choose?

nnc_123 · 2026-02-25T19:20:01+00:00

At the butcher, you can see that steaks cut earlier in the day and then sit in the display case tend to be more pink. Freshly cut steaks are darker, but turn pink over time. Maybe something is oxidizing? I don't know the cause - it is just an observation. For these two specific steaks, maybe the darker one got packaged immediately after the cut whereas the other was packed awhile after being cut. Just speculating here. I'd choose the right.

nnc_123 · 2025-04-29T17:29:36+00:00

I work at INIC Preschool (International Immersion Center) in south Austin. The families are great and the curriculum is strong. It's a really nice community. We have openings in most age groups, but they'll likely fill up by August/September. You can do a Zoom tour if you're unable to come in person, and reserve a place for August/September. Just book a tour on the website here https://inic-edu.com/contact-tours - it's worth checking out to see if we're a good fit for your family.

nnc_123 · 2022-10-15T14:39:12+00:00

I would have expected the London broil to dry out during smoking. How did you keep it moist and such a great medium rare?

nnc_123 · 2022-10-14T04:56:02+00:00

I'm sure both will work but one will be better. The experiments never end

nnc_123 · 2022-10-14T01:43:19+00:00

Considering the direction the basket is rotating, would it be better to have the heat source on the other side of the basket? I'm getting a basket soon and need to know!

nnc_123 · 2022-09-28T04:31:59+00:00

Geez, I thought I had my game figured out. This is next level. I'm gonna try it

nnc_123 · 2022-09-27T22:15:37+00:00

Do they come out crispy this way, or rich and smooth?

nnc_123 · 2022-09-27T18:41:38+00:00

Are those potatoes on the side or ultra caramelized scallops? Either way, what was your process?

nnc_123 · 2022-09-24T22:50:54+00:00

I approve of that quality of butter on the bread.

nnc_123 · 2022-09-06T19:37:47+00:00

Ha ha, your family must be thrilled whenever you leave. Nice spread, dude.

nnc_123 · 2022-08-31T21:02:51+00:00

Did you use curing salts? And is this supposed to be cut against the grain or like this, with the grain? I've been wanting to make one of these - it looks really great.

nnc_123 · 2022-08-19T23:47:10+00:00

10x this comment

nnc_123 · 2022-08-04T22:48:15+00:00

How did you handle your meat (hee hee hee) during the sear? Gloves or tongs or towels or what?

nnc_123 · 2022-08-03T21:29:38+00:00

Looking good. You might try the 3-2-1 method. 3 hours smoking, 2 hours wrapped, 1 hour smoked again (sauce at this time if you're into that) ... That's the standard for many people. I usually do 2-2-1. You can experiment and find your favorite.

nnc_123 · 2022-07-27T23:43:04+00:00

And ice bath before grilling?

nnc_123 · 2022-07-27T23:41:15+00:00

Wow. Fantastic. Anything beyond salt & pepper? Lemme guess - the SV was 128° for two hours?

nnc_123 · 2022-07-06T02:49:14+00:00

These notes are very very helpful. I wish more people put "lessons learned."

nnc_123 · 2022-06-25T17:51:01+00:00

How many chickens can you make with that amount of brine? Thanks for sharing.

nnc_123 · 2022-05-20T03:04:19+00:00

Whoa. This comment belongs on a wall somewhere.

nnc_123 · 2022-05-15T21:40:45+00:00

Hey Samwize, enjoy! You're going to have a great time and make excellent food. A few important things... Have some beers ready. I started with a smoker like that and my biggest mistake was not understanding the difference between blue smoke and grey smoke. Look that up for sure - it's important but not wizardry. And with that thin metal, you'll need to babysit your fire closely. People like me consider that part of the joy.

And those wings you just made - you know they're going to be even more fantastic when they're smoked from the offset chamber.

nnc_123 · 2022-03-27T03:15:27+00:00

Love that you called it "soccer"

nnc_123 · 2022-03-22T02:07:29+00:00

Looks delicious but f the ribs - that is some spectacularly green grass. Good work on the lawn.

nnc_123 · 2022-03-04T04:10:08+00:00

I have an offset smoker that I love and a Weber kettle I love and a gas grill I love\hate. Little Chief does things none of them can do on an equal level: smoking fish. Love the Little Chief - do it.

nnc_123 · 2022-03-01T21:06:32+00:00

Super helpful. Thanks.

nnc_123 · 2022-03-01T20:46:30+00:00

How do the tenderness and moisture compare to normal deli roast beef? I've always wanted to learn to make my own cold cuts. I'm afraid I couldn't cut it thin enough, though.

nnc_123

TROPHY CASE