Hopefully by the time this posts, I’ll have known my noticeable absence was worthwhile. On a previous post, I said I was focused on “Forensic” instead of “BBQ”, and that’s because the day job was getting in the way of the hobby. I’ll tell you as I type this, of the two successes I was looking to achieve – I’m 1 for 1. Waiting to hear on the second. I put a lot of pressure on myself, and it seeps into MrsForensicBBQ dealing with an ornery ForensicBBQ.. but it’s all finally done.
Thanks so much to MrsForensicBBQ for dealing with me over those last couple months… Couldn’t have asked for a better partner through everything. Enough sappy, it’s time to celebrate. Unfortunately, one of our favorite grocers is being forced out by big business, so we’re going to visit them for the next couple of weeks and say thanks. They claim to be “The Meat People” – so let’s buy some meat.
The Prep Table
This isn’t really anything too special, but I’m a cook some $18.99/lb (?!) delmonicos this weekend as I wind down from the stresses. Also going to cook MrsForensicBBQ and I some asparagus, because why not. This particular post is going to combine two cooks. I bought two steaks, cooking them two ways. One is my predictable reverse sear, finished off on the cast-iron pan with garlic/butter (Not like the garlic butter steak and potatoes – Go check that one out now, if you haven’t already). The second is just straight on the grates with a sampler hatch green chili rub I got from Bad Company BBQ some bit ago (It’s good!)
I take precautions in my uploads, and this one missed quality control. Don’t care, it happened, deal with it. This reverse seared steak was seasoned with Meaty Bits BBQ Rub (My take on a SPOG – Salt, Pepper, Onion, Garlic) – and finished off with a coarse ground Kampot Red Peppercorn.
I love when I can cooking something for MrsForensicBBQ. It doesn’t happen often, as I’m way.. way too carnivore for most dishes. But when she said she’d eat some of the asparagus I planned on cooking, I took my precautions.
The Process
This was the second cooked steak, where I had a heavy coat of that Bad Company BBQ Green Hatch Chili Rub. Having had that Kampot pepper the day prior, I added to it. It has such a subtle spicy to it, there’s a reason I hand grind it into my Texas Premium rub. It’s a fantastic flavor.
This one was my first cooked steak – had it smoked to about 120-125F, pulled it off and tented. Then raised the RecTeq temperature up and got that cast-iron pan hot. Got my atypical grill gloves from my previous career (Kangaroo leather!) and was going to melt the butter, roast the garlic and baste as I finished it up.
The Result
Night One: Overcooked asparagus – but it’s okay, it was only for me. I was more focused on the steak and holy melt-in-your-mouth. This thing was amazing. Didn’t get the crust I was hoping to on the cast-iron, but I cook to temperature, not for look. This was a perfect medium-rare, and I didn’t need to chew much on this thing. Absolutely great.
Was cooking asparagus for MrsForensicBBQ today, so needed to make sure she was happy. Way better asparagus product. The steak.. if the day one was an 8/10, this was 7.8/10. Sad this grocer is being put out of business, because these cuts, although pricy, were delicious. Until next week my friends!
Oh. Hey. E-mails!