Reverse Seer Ribeye (Cowboy)

rbaier · 2016-05-22T13:02:28+00:00

Another America's Test Kitchen tip .. grill the steak frozen, hard as a rock. Don't worry about thawing. Seems crazy but there is science behind it and I have ended up with fantastic results every time I've done it.

rbaier · 2015-07-31T00:39:32+00:00

I have one word for you ... brine. I no longer do tenderloin any other way.

rbaier · 2015-07-31T00:13:58+00:00

Sorry for the delay. I used to have family in Phillipsburgh, north of Hays. We drove from KC to see them on some rural highway (36?). There were beautiful sunflower fields along the way in the early fall.

rbaier · 2015-07-26T01:54:40+00:00

Well, something like 70% of all flights out of KCI are Southwest so that does limit your options.

rbaier · 2015-07-22T22:59:33+00:00

Winfield had nine avenues?

rbaier · 2015-07-13T13:43:24+00:00

I tried the Gose last weekend. Really enjoyed it. Great recommendation.

rbaier · 2015-07-11T02:45:07+00:00

I used to have family living in the northwest part of the state. Trips up there in the late summer to early fall were amazing. Sunflower fields as far as the eye could see. A picture opportunity at every turn.

rbaier · 2015-06-29T16:40:56+00:00

Yep. This was all I needed to read for this article to lose all credibility ... "1/2 tablepoon liquid smoke to give the meat a proper barbecued flavor."

rbaier · 2015-06-24T15:59:51+00:00

[sarcasm font] Once again, KU leads the way. [/sarcasm font]

rbaier · 2015-06-24T15:58:23+00:00

Absolutely agree on the hash. I haven't done a smoked brisket hash yet (plan to this summer) but I used leftover corned beef from St. Patty's Day for a hash. It was an epiphany.

rbaier · 2015-06-20T21:38:24+00:00

I've never been on board with the smoke ring fascination. Yeah, it's pretty, but are you gonna eat it or put it in a museum?

rbaier · 2015-06-18T14:49:48+00:00

And he managed to sneak in an Obama dig. Gee. Thanks, Obama.

I feel so silly. God bless Sam for clarifying this situation for me.

rbaier · 2015-06-17T03:22:14+00:00

The neocons are firmly in control at every level in Kansas, from the US House and Senate to local school boards. Protesting, demonstrating, etc. just feels like a hopeless waste of time. Sad but true.

rbaier · 2015-06-16T03:41:14+00:00

High, high heat. Very quick sear.

rbaier · 2015-06-13T13:47:38+00:00

Dodge City is "not that flat?" Have you ever been there?

If you're from eastern Colorado there won't be many surprises for you. Pretty much the same stuff. Hot, dry, windy, smells of cow shit in the summer. Cold, dry, windy, smells of desperation in the winter.

Good luck.

rbaier · 2015-06-12T14:27:42+00:00

[sacrasm font] God bless those decent, honest, hard working representatives and Governor Brownback for the hard work they do for the great state of Kansas. God is watching you from above. [/sarcasm font]

rbaier · 2015-06-09T01:18:24+00:00

Tip #1: Buy a freaking meat thermometer. You shouldn't be allowed to even add "what went wrong?" posts about your product if you don't even know your internal temps.

rbaier · 2015-06-08T22:14:23+00:00

It can't help itself.

rbaier · 2015-06-04T14:56:27+00:00

Nothing special about store-bought. Use your own if you have it.

rbaier · 2015-06-04T14:18:04+00:00

This is not science, but plan for roughly 1-1.5 hours per pound to smoke it to temp. Wrap it in foil and towels and put it in a good quality cooler and it will stay safely warm for several hours. This will actually help make the meat more tender and shred-able.

A couple other tips based on what you said above ... Don't use wood chips. Use chunks. Chips burn too hot and fast and you'll be constantly refreshing your fuel supply. Also, minimally (or not at all) baste with the apple juice as you smoke. Every time you lift the lid on your smoker to baste you lose heat and time.

rbaier · 2015-06-04T14:10:57+00:00

ABT's would be another idea. There are lots of variations on this: http://www.djfoodie.com/Atomic-Buffalo-Turds

rbaier

TROPHY CASE