eetrojan
Pattern Altitude
Ask him to set you up with some "cap steaks!"
When your neighbor is a meat cutter at Costco
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Snorting his way across the USA
?? (too lazy to google)
You know that loose-grain muscle section on the outside edge of a prime rib roast? That.
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Snorting his way across the USA
Sounds yummy but it would be a blasphemy to eat it without the inner section.
Matthew
Touchdown! Greaser!
Does your guy have any meatbird?
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I ain’t know, I can aks him.
eetrojan
Pattern Altitude
Exactly. Or, as I like to think about it, the best part of a rib-eye steak, and ONLY the best parts.
Matthew
Touchdown! Greaser!
When you do, hold up a lit cigarette lighter and say, “Meatbird!”
Piper18O
Pre-takeoff checklist
I bought a whole rib eye once and did not have it cut. I took it home and smoked it for about 4 hours at about 160 degrees or so until the internal temp was about 120. I pulled it out and then cut it up. it was medium rare and probably the best steak I ever had. I can still taste it in my mind and that was 3 years ago. I spend all my extra money on flying now. I am getting a little tired of baloney.
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I actually like my ribeye in the form of prime rib better than sliced ribeye steaks. Less fat. But yes, in a proper smoker prime rib is the bomb. I've tried pulling it off in the Weber but there was too much burning fat and a nasty burnt fat smoke taste. A little burnt fat is good. A lot, not so much.