Check out La Piazza Wood Ovens at emv4.me/WoodOven and use the discount code “EMV30” to get 30% off all accessories & upgrades + FREE shipping! If you liked this, watch Filet Mignon Mastery: Whole Tenderloin to Wood Fired Perfection th-cam.com/video/4nD92H9smsk/w-d-xo.html/ next!
I have been cooking rib eye caps for years. i look for thick ribeyes that have a very large Spinalis Dorsi muscle. (RibCap) Then i cut off the rib caps from my steaks and freeze them. I do this till i have about nine saved up. I then unthaw them and roll three together to make pinwheels and secure them...season and then grill them...they are *******EXCELLENT*******
Awesome. I tried this once a couple of years ago. Did exactly what you did here, reverse sear, but finished in the skillet, served it beside the rest of the bone in rib steak. It was truly next level. Thanks for sharing!
@@BehindTheFoodTV I see them at some Los Angeles and some Orange County locations. But they don't last on the shelves very long. They also sell Prime Ribeye steaks without the cap. I suppose most of the public does not know the difference, and those who know buy the cap.
@@BehindTheFoodTV thanks to you - forgot to mention doing them on the coals was another level again. Ta for mentioning the cut, I’ve written it down so next time we do a butchers order I’ll ask for that specific cut (it’s normally just done online, but a quick phone call to have them modify the order shouldn’t be too hard, I hope ;) Trust you had a funderful plan b last weekend
Did you lose a bet? I lost a bet and had to get a mohawk haircut. You obviously lost a bet. Nobody would dye their hair like this unless they lost a bet.
You are light years ahead of me with your grills, smokers and equipment but I get inspired with each of your cooks. (P.S. Can I have Nick's job when he goes on vacation 😊)
Hi Karen! I've seen pictures of what you can do with that BGE - you're no slouch ma'am! And sure just come on up to NC we can always use a 2nd camera and a taster!
Woof woof Al. 11 am here in California and been up scents 4 am and yes that was a great cook to go with my beer……. Ps brisket at 165 degrees, cars washed and yard work done. Man I am hungry. Ps great shoot. Big hug to the camera man again
Your the best keep your hair that color and cut and do your mustache the same color any time your in nazi Jersey let me know I’ll smoke something and kick back and have a few 🥃. 🇺🇸🇺🇸🥓🥃🥃
I want to be your cameraman! Question on the oven. Have you had flames coming out of the stack? I thinking about getting this oven, but my patio has a wooden beams about 9 feet and worried about a fire.
Haha Nick might fight you for the job! Heat and flames do come out the top, but you don't need it way up in the air on the cart like I have it. I would mount it at counter height (like SDBBQ has his) - then you've got lots of clearance.
Check out La Piazza Wood Ovens at emv4.me/WoodOven and use the discount code “EMV30” to get 30% off all accessories & upgrades + FREE shipping!
If you liked this, watch Filet Mignon Mastery: Whole Tenderloin to Wood Fired Perfection th-cam.com/video/4nD92H9smsk/w-d-xo.html/ next!
I have been cooking rib eye caps for years. i look for thick ribeyes that have a very large Spinalis Dorsi muscle. (RibCap) Then i cut off the rib caps from my steaks and freeze them. I do this till i have about nine saved up. I then unthaw them and roll three together to make pinwheels and secure them...season and then grill them...they are *******EXCELLENT*******
That’s commitment! Love it!
Awesome. I tried this once a couple of years ago. Did exactly what you did here, reverse sear, but finished in the skillet, served it beside the rest of the bone in rib steak. It was truly next level. Thanks for sharing!
That turned out amazing. Ribeye cap beats filet mignon by a mile. At times, Costco in my area sells them wrapped in twine.
You already know I agree with you! Where do you live that your Costco sells them like this? I'm going to have to come visit!
@@BehindTheFoodTV I see them at some Los Angeles and some Orange County locations. But they don't last on the shelves very long. They also sell Prime Ribeye steaks without the cap. I suppose most of the
public does not know the difference, and those who know buy the cap.
Yeah I’ve purchased them at Costco before too. They are amazing! But even if they are out the ribeyes are not too bad of a conciliation.
As soon as you started rolling that Al, the drool factor went into turbo mode
Gobble gobble yum yum for sure
I hope you can get cap steak (spinalis dorsi) down there - SO GOOD! Thanks for watching Andrew!
@@BehindTheFoodTV thanks to you - forgot to mention doing them on the coals was another level again. Ta for mentioning the cut, I’ve written it down so next time we do a butchers order I’ll ask for that specific cut (it’s normally just done online, but a quick phone call to have them modify the order shouldn’t be too hard, I hope ;)
Trust you had a funderful plan b last weekend
Did you lose a bet? I lost a bet and had to get a mohawk haircut. You obviously lost a bet. Nobody would dye their hair like this unless they lost a bet.
Dude I WON THE BET!!!
@@BehindTheFoodTV A little back and forth humor is funny to me, I can tell that it's funny to you also. Cheers, friend.
Great video! New sub here. I am looking forward to getting my La Piazza Wood Oven soon...
Thanks Chef! I use mine all the time!
Can imagine the neighbors smelling all this food cooking all the time. I’d be over daily😂
Lol I’m pretty popular here!
Insanely delicious! Great cook, Al‼️👍😊
Thanks Bobbi!
Great job guys! That looked fantastic!
Thanks, Brian! We're definitely having fun!
Oh boy, oh boy. Thanks mate. You have just showed me whats on the bbq this weekend. Now I dont have a pizza oven but I will try this on my kamado joe.
You can definitely do this on a KJ. Standard reverse sear. Enjoy! And thanks for watching!
Just curious, you used the grill gun, what was the point of the tumbleweeds? 😂
Lol good question. It was supposed to be funny. I don’t use them normally.
This is incredible looking and I'll bet tasting too!
You know it! And the butcher I got it from has a store near you too - it's The Butcher's Market!
@@BehindTheFoodTV No way? I'll look them up.
Big like 😊👍👍👍
Thanks Aditi!
Ribeye cap. He may look flat but He is the King of All Steaks!!! Even Al could cook a Vegan King whole.
Hi Nelson! Have you ever tried Ribeye Cap? It's so good!
@Eat More Vegans - Carnivore BBQ It's real Gud!!! 👍🔥
is it safe to roll the meat on the coal like that?
I wouldn't do it with my hands.....but from a food safety perspective absolutely. There is nothing alive at that temp.
So is that the spinalas or the part that they take off of a ribeye? I believe they call it the rose meat but they always take it off for burger grind
This is the Spinalis Dorsi. The other cut you're talking about is the tail. I use it for stir fry or burgers. But this.....pure gold!
@@BehindTheFoodTV of course the spinalise is the king of all steaks
Why dont you have 1M subs???
Right?
YER HAIR NOT COOL👹
You watched the whole video and that was your takeaway? NO STEAK FOR YOU!
STOP saying LITERALLY over and over, you aren't even using it correctly.
I only say literally in the figurative sense. Literally.
Don’t know about a grown a_ _ man with red hair! 🤦🏽♂️
I know, right? I mean everyone knows you need brown hair to be able to cook!
That looks pretty delicious to me!
One of these days I will get to cook for you Jess!
YES! The Spinalis Dorsi is the best!
You know it! Thanks for watching, Mike!
All the young girls love spanalis.
ummmmmmm so do the old guys!
yum! my fave!
So good! Can you get kosher spinalis from your butcher?
Such a good cut
You are light years ahead of me with your grills, smokers and equipment but I get inspired with each of your cooks.
(P.S. Can I have Nick's job when he goes on vacation 😊)
Hi Karen! I've seen pictures of what you can do with that BGE - you're no slouch ma'am! And sure just come on up to NC we can always use a 2nd camera and a taster!
was it covered in ash and bits of wood and soot?
Woof woof Al. 11 am here in California and been up scents 4 am and yes that was a great cook to go with my beer……. Ps brisket at 165 degrees, cars washed and yard work done.
Man I am hungry.
Ps great shoot. Big hug to the camera man again
165 - so you're about 4 beers in? Have a great weekend Dog!
You would have more credibility if ........ you figure it out.
Oh please tell me. What could I change to have more credibility with you?
Your the best keep your hair that color and cut and do your mustache the same color any time your in nazi Jersey let me know I’ll smoke something and kick back and have a few 🥃. 🇺🇸🇺🇸🥓🥃🥃
Thanks! I assume you meant NORTH Jersey? :-)
@@BehindTheFoodTV I’m by Lakehurst but I’m a retired commercial diver dove all over the world. Did most of my work in NY
Mace Windu in Attack of the Clones!
Nailed It!
Love your hair, do you have a skateboard also?
Lol
P E R F E C T
Well said 🤠
I want to be your cameraman! Question on the oven. Have you had flames coming out of the stack? I thinking about getting this oven, but my patio has a wooden beams about 9 feet and worried about a fire.
Haha Nick might fight you for the job! Heat and flames do come out the top, but you don't need it way up in the air on the cart like I have it. I would mount it at counter height (like SDBBQ has his) - then you've got lots of clearance.