Author Topic: Move over ribeye steak......  (Read 1305 times)

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Offline 1Bigg_ER

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Move over ribeye steak......
« Reply #-1 on: May 27, 2017, 09:25:08 PM »
I do like a good ribeye steak but I love flanken cut beef short ribs!! I really do.
I get the thickest cuts, season with salt and pepper medley (black, green, red, white peppercorns and allspice)
Toss in a 131 degrees hot tub time machine for 24 hours. Chilled and refrigerate until the urge to grill gets the best of me.



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Offline tomcrete1

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Re: Move over ribeye steak......
« on: May 27, 2017, 11:49:52 PM »
That's looks Awesome!  :thumbup:
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Offline TentHunteR

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Re: Move over ribeye steak......
« Reply #1 on: May 28, 2017, 01:22:56 AM »
Those do look good!

My butcher does a similar cut with the ribs as well, but thicker.  I usually get them because they make the BEST corned beef!
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Offline Smokin3d

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Re: Move over ribeye steak......
« Reply #2 on: May 28, 2017, 03:25:55 PM »
Yum yum I want some!
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Offline Savannahsmoker

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Re: Move over ribeye steak......
« Reply #3 on: May 28, 2017, 04:16:06 PM »
Again that excellent cook shows Sous Vide and Grilling are a match.
I did some at 131 for 6 hours but next, I will use you method of 24 hours.
Nicely Done :thumbup:
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Offline 1Bigg_ER

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Re: Move over ribeye steak......
« Reply #4 on: May 28, 2017, 04:41:59 PM »
Again that excellent cook shows Sous Vide and Grilling are a match.
I did some at 131 for 6 hours but next, I will use you method of 24 hours.
Nicely Done :thumbup:

Yeah, 24 hours has that very tender chew.
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