u/TopDogBBQ

Cooked up a cowboy ribeye this weekend and I’m pretty damn happy with how it turned out.

The steak was just over 2 lbs. I dry brined it overnight at about 1% salt, using Diamond kosher salt, and added a little MSG as well.

I went with a reverse sear, smoking it around 225°F for roughly 1 hour 45 minutes until it hit 115°F internal. I used cherry wood and a couple of bourbon barrel chunks for the smoke, which gave it a really nice color and flavor.

After pulling it from the smoker, I let it rest for about 15 minutes, then gave it a light spray of duck fat before putting it over a bed of screaming hot charcoal for the sear.

About 3 minutes over the coals, flipping every 30 seconds, it had the crust I was looking for. During the final rest I added a light dusting of chili powders and the carry-over brought it to right around 135F internal.

Cooked up a cowboy ribeye this weekend and I’m pretty damn happy with how it turned out.

The steak was just over 2 lbs. I dry brined it overnight at about 1% salt, using Diamond kosher salt, and added a little MSG as well.

I went with a reverse sear, smoking it around 225°F for roughly 1 hour 45 minutes until it hit 115°F internal. I used cherry wood and a couple of bourbon barrel chunks for the smoke, which gave it a really nice color and flavor.

After pulling it from the smoker, I let it rest for about 15 minutes, then gave it a light spray of duck fat before putting it over a bed of screaming hot charcoal for the sear.

About 3 minutes over the coals, flipping every 30 seconds, it had the crust I was looking for. During the final rest I added a light dusting of chili powders and the carry-over brought it to right around 135F internal.

Cooked up a cowboy ribeye this weekend and I’m pretty damn happy with how it turned out.

The steak was just over 2 lbs. I dry brined it overnight at about 1% salt, using Diamond kosher salt, and added a little MSG as well.

I went with a reverse sear, smoking it around 225°F for roughly 1 hour 45 minutes until it hit 115°F internal. I used cherry wood and a couple of bourbon barrel chunks for the smoke, which gave it a really nice color and flavor.

After pulling it from the smoker, I let it rest for about 15 minutes, then gave it a light spray of duck fat before putting it over a bed of screaming hot charcoal for the sear.

About 3 minutes over the coals, flipping every 30 seconds, it had the crust I was looking for. During the final rest I added a light dusting of chili powders and the carry-over brought it to right around 135F internal.

Cooked up a cowboy ribeye this weekend and I’m pretty damn happy with how it turned out.

The steak was just over 2 lbs. I dry brined it overnight at about 1% salt, using Diamond kosher salt, and added a little MSG as well.

I went with a reverse sear, smoking it around 225°F for roughly 1 hour 45 minutes until it hit 115°F internal. I used cherry wood and a couple of bourbon barrel chunks for the smoke, which gave it a really nice color and flavor.

After pulling it from the smoker, I let it rest for about 15 minutes, then gave it a light spray of duck fat before putting it over a bed of screaming hot charcoal for the sear.

About 3 minutes over the coals, flipping every 30 seconds, it had the crust I was looking for. During the final rest I added a light dusting of chili powders and the carry-over brought it to right around 135F internal.

My go-to take out when I’m a not up for cooking dinner.

Dry brined overnight to 1% salinity with Diamond kosher salt and a little MSG, then coated with duck fat and a light layer of my all-purpose seasoning.

Smoked at 275°F over charcoal, cherry, and a little apple wood for about 1½ hours. Once they hit around 150°F, I brushed them with melted butter, minced garlic, and a little more Smoke & Fire, then bumped the smoker up to 450°F to crisp up the skin.

Another 10–15 minutes and they were ready to come off. The breasts peaked around 161°F during the rest.

Served with roasted fingerling potatoes, Parmesan green beans, and coleslaw made with my Alabama white sauce.

Really happy with how these turned out. The skin was probably my favorite part.

My Alabama White Sauce:

2 cups Mayonnaise

1/3 cup Apple Cider Vinegar

2 Tbs Brown Sugar

1 Tbs Spicy Brown Mustard

1 Tbs Lemon Juice

1 Tbs Prepared Horseradish

1 tsp Salt

2 tsp Fresh Ground Black Peppercorn

1/2 tsp Cayenne Pepper

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1 Tbs Worcestershire Sauce

Dry brined overnight to 1% salinity with Diamond kosher salt and a little MSG, then coated with duck fat and a light layer of my all-purpose seasoning.

Smoked at 275°F over charcoal, cherry, and a little apple wood for about 1½ hours. Once they hit around 150°F, I brushed them with melted butter, minced garlic, and a little more Smoke & Fire, then bumped the smoker up to 450°F to crisp up the skin.

Another 10–15 minutes and they were ready to come off. The breasts peaked around 161°F during the rest.

Served with roasted fingerling potatoes, Parmesan green beans, and coleslaw made with my Alabama white sauce.

Really happy with how these turned out. The skin was probably my favorite part.

My Alabama White Sauce:

2 cups Mayonnaise

1/3 cup Apple Cider Vinegar

2 Tbs Brown Sugar

1 Tbs Spicy Brown Mustard

1 Tbs Lemon Juice

1 Tbs Prepared Horseradish

1 tsp Salt

2 tsp Fresh Ground Black Peppercorn

1/2 tsp Cayenne Pepper

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1 Tbs Worcestershire Sauce

Dry brined overnight to 1% salinity with Diamond kosher salt and a little MSG, then coated with duck fat and a light layer of my all-purpose seasoning.

Smoked at 275°F over charcoal, cherry, and a little apple wood for about 1½ hours. Once they hit around 150°F, I brushed them with melted butter, minced garlic, and a little more Smoke & Fire, then bumped the smoker up to 450°F to crisp up the skin.

Another 10–15 minutes and they were ready to come off. The breasts peaked around 161°F during the rest.

Served with roasted fingerling potatoes, Parmesan green beans, and coleslaw made with my Alabama white sauce.

Really happy with how these turned out. The skin was probably my favorite part.

My Alabama White Sauce:

2 cups Mayonnaise

1/3 cup Apple Cider Vinegar

2 Tbs Brown Sugar

1 Tbs Spicy Brown Mustard

1 Tbs Lemon Juice

1 Tbs Prepared Horseradish

1 tsp Salt

2 tsp Fresh Ground Black Peppercorn

1/2 tsp Cayenne Pepper

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1 Tbs Worcestershire Sauce

Dry brined overnight to 1% salinity with Diamond kosher salt and a little MSG, then coated with duck fat and a light layer of my all-purpose seasoning.

Smoked at 275°F over charcoal, cherry, and a little apple wood for about 1½ hours. Once they hit around 150°F, I brushed them with melted butter, minced garlic, and a little more Smoke & Fire, then bumped the smoker up to 450°F to crisp up the skin.

Another 10–15 minutes and they were ready to come off. The breasts peaked around 161°F during the rest.

Served with roasted fingerling potatoes, Parmesan green beans, and coleslaw made with my Alabama white sauce.

Really happy with how these turned out. The skin was probably my favorite part.

My Alabama White Sauce:

2 cups Mayonnaise

1/3 cup Apple Cider Vinegar

2 Tbs Brown Sugar

1 Tbs Spicy Brown Mustard

1 Tbs Lemon Juice

1 Tbs Prepared Horseradish

1 tsp Salt

2 tsp Fresh Ground Black Peppercorn

1/2 tsp Cayenne Pepper

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1 Tbs Worcestershire Sauce

Dry brined overnight to 1% salinity with Diamond kosher salt and a little MSG, then coated with duck fat and a light layer of my all-purpose seasoning.

Smoked at 275°F over charcoal, cherry, and a little apple wood for about 1½ hours. Once they hit around 150°F, I brushed them with melted butter, minced garlic, and a little more Smoke & Fire, then bumped the smoker up to 450°F to crisp up the skin.

Another 10–15 minutes and they were ready to come off. The breasts peaked around 161°F during the rest.

Served with roasted fingerling potatoes, Parmesan green beans, and coleslaw made with my Alabama white sauce.

Really happy with how these turned out. The skin was probably my favorite part.

Picked up a pack of American Wagyu chuck from Costco for $10.99/lb and decided to break it down. I kept one chuck eye whole, cut the other piece into a thick Denver steak and another chuck eye, then dry brined the two larger steaks overnight.

Cooked them at about 200°F for roughly 2 hours over charcoal with bourbon barrel and hickory chunks. Pulled the Denver at 124°F and the chuck eye at 118°F, rested them for 10 minutes, then finished them over ripping hot lump charcoal for about 3 minutes to build a deep crust.
Final temps were 137°F for the Denver and 132°F for the chuck eye after the final rest.

The Denver was insanely rich and tender, and the chuck eye had an incredible beefy flavor. If you ever see these American Wagyu chuck packs at Costco, they’re definitely worth grabbing.

Picked up a pack of American Wagyu chuck from Costco for $10.99/lb and decided to break it down. I kept one chuck eye whole, cut the other piece into a thick Denver steak and another chuck eye, then dry brined the two larger steaks overnight.

Cooked them at about 200°F for roughly 2 hours over charcoal with bourbon barrel and hickory chunks. Pulled the Denver at 124°F and the chuck eye at 118°F, rested them for 10 minutes, then finished them over ripping hot lump charcoal for about 3 minutes to build a deep crust.
Final temps were 137°F for the Denver and 132°F for the chuck eye after the final rest.

The Denver was insanely rich and tender, and the chuck eye had an incredible beefy flavor. If you ever see these American Wagyu chuck packs at Costco, they’re definitely worth grabbing.

Picked up a pack of American Wagyu chuck from Costco for $10.99/lb and decided to break it down. I kept one chuck eye whole, cut the other piece into a thick Denver steak and another chuck eye, then dry brined the two larger steaks overnight.

Cooked them at about 200°F for roughly 2 hours over charcoal with bourbon barrel and hickory chunks. Pulled the Denver at 124°F and the chuck eye at 118°F, rested them for 10 minutes, then finished them over ripping hot lump charcoal for about 3 minutes to build a deep crust.
Final temps were 137°F for the Denver and 132°F for the chuck eye after the final rest.

The Denver was insanely rich and tender, and the chuck eye had an incredible beefy flavor. If you ever see these American Wagyu chuck packs at Costco, they’re definitely worth grabbing.

Picked up a pack of American Wagyu chuck from Costco for $10.99/lb and decided to break it down. I kept one chuck eye whole, cut the other piece into a thick Denver steak and another chuck eye, then dry brined the two larger steaks overnight.

Cooked them at about 200°F for roughly 2 hours over charcoal with bourbon barrel and hickory chunks. Pulled the Denver at 124°F and the chuck eye at 118°F, rested them for 10 minutes, then finished them over ripping hot lump charcoal for about 3 minutes to build a deep crust.
Final temps were 137°F for the Denver and 132°F for the chuck eye after the final rest.

The Denver was insanely rich and tender, and the chuck eye had an incredible beefy flavor. If you ever see these American Wagyu chuck packs at Costco, they’re definitely worth grabbing.

Picked up a nice looking pack of American Wagyu chuck from Costco yesterday. It had one really nice looking full chuck roast and pretty decent looking chuck eye with just a bit of extra shoulder meat, around 5 lbs in all.

My favorite thing to do with really nice cuts of chuck like this are to first and foremost get a really nice Denver steak out of it, a nice chuck eye if it holds together, and any scraps get saved to grind up later for burger or chili meat.

Plan tomorrow is to smoke real slow at 175F with a mix of bourbon barrel wood chunks and hickory up to an internal temperature around 120-125F, and then sear over charcoal for a few minutes. Shooting for 135-140F internal, but for how well marbled these are, you can really take these things up to 145F and they are still so juicy and tender.

I’ve been working on dialing in my reverse-seared pork chop process, and this cook got me pretty close.

These were just grocery store, bone-in rib chops (about 0.9 lb each). I dry brined them overnight with Diamond Crystal kosher salt, then applied a light coat of seasoning before smoking them at 175°F over a mix of cherry and apple wood. Once they reached around 123–125°F, I let them rest for about 5–10 minutes before finishing them over blazing lump charcoal.

They finished right around 140°F, which is just a hair higher than I would have preferred, but still not too bad for grocery store pork. The apple and cherry smoke came through nicely, and the overnight dry brine seasoned the meat all the way through without overpowering it.

Overall, I’m really happy with how these turned out and I continue to dial in my process for thick-cut pork chops.

I’ve been working on dialing in my reverse-seared pork chop process, and this cook got me pretty close.

These were just grocery store, bone-in rib chops (about 0.9 lb each). I dry brined them overnight with Diamond Crystal kosher salt, then applied a light coat of seasoning before smoking them at 175°F over a mix of cherry and apple wood. Once they reached around 123–125°F, I let them rest for about 5–10 minutes before finishing them over blazing lump charcoal.

They finished right around 140°F, which is just a hair higher than I would have preferred, but still not too bad for grocery store pork. The apple and cherry smoke came through nicely, and the overnight dry brine seasoned the meat all the way through without overpowering it.

Overall, I’m really happy with how these turned out and I continue to dial in my process for thick-cut pork chops.

I’ve been working on dialing in my reverse-seared pork chop process, and this cook got me pretty close.

These were just grocery store, bone-in rib chops (about 0.9 lb each). I dry brined them overnight with Diamond Crystal kosher salt, then applied a light coat of seasoning before smoking them at 175°F over a mix of cherry and apple wood. Once they reached around 123–125°F, I let them rest for about 5–10 minutes before finishing them over blazing lump charcoal.

They finished right around 140°F, which is just a hair higher than I would have preferred, but still not too bad for grocery store pork. The apple and cherry smoke came through nicely, and the overnight dry brine seasoned the meat all the way through without overpowering it.

Overall, I’m really happy with how these turned out and I continue to dial in my process for thick-cut pork chops.

I’ve been working on dialing in my reverse-seared pork chop process, and this cook got me pretty close.

These were just grocery store, bone-in rib chops (about 0.9 lb each). I dry brined them overnight with Diamond Crystal kosher salt, then applied a light coat of seasoning before smoking them at 175°F over a mix of cherry and apple wood. Once they reached around 123–125°F, I let them rest for about 5–10 minutes before finishing them over blazing lump charcoal.

They finished right around 140°F, which is just a hair higher than I would have preferred, but still not too bad for grocery store pork. The apple and cherry smoke came through nicely, and the overnight dry brine seasoned the meat all the way through without overpowering it.

Overall, I’m really happy with how these turned out and I continue to dial in my process for thick-cut pork chops.