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Hotdog
BBQ Fan
Joined: 02 Jul 2007
Posts: 275
Location: Kansas
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 Posted: Mar 16 2010 Post subject: |
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| caliel wrote: | We sliced off about 1/2 lb of thin slices.
We have a salt plate that we put in the oven at 500F
We seared the slices on that at about 6 seconds a side. No seasoning ... no sauce ... nothing ... just meat. It wasn't ribeye tender after 12 seconds of cooking but then again even crap ribeye is more expensive than this was. Best to go low and slow, or the Myron 4-5 hour method will work. |
Where does one get these salt blocks? Looks kinda interesting.... |
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killswitch505
BBQ Super Pro
Joined: 05 Apr 2009
Posts: 3921
Location: Hobbs, NM
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| Posted: Mar 16 2010 Post subject: |
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I think that salt block idea is really interesting
_________________
Club Disco
| Mrs. K.A.M. wrote: | Those are some of the best looking wieners I've ever seen  |
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jyoshka
Joined: 21 Jan 2010
Posts: 10
Location: Mount Pleasant, SC
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| Posted: Mar 16 2010 Post subject: |
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| Try Dean & DeLuca- Caliel & I got ours as a gift along w/ the Dean & DeLuca cookbook (written by David Rosengarten and pretty darn awesome - it covers general theory along w/ recipes) |
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BRBBQ
BBQ Super Pro
Joined: 01 Mar 2008
Posts: 1297
Location: Council Bluffs, IA
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| Posted: Mar 16 2010 Post subject: |
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| Looks like some great beef, I'd like to try one but won't be any time soon |
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