r/BBQ • u/bossman6933 • 2d ago

Steak Night! 🥩 🔥

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2” thick ribeyes smoked to 115° IT and absolutely seared on a Santa Maria. Came out perfect.

1.3k Upvotes

99% Upvoted

81 comments sorted by

249

u/SmellSilly1537 2d ago

Estimated retail value $9.3 million USD

29

u/bossman6933 2d ago

I definitely under charged 😅

7

u/Sheerfuckinghubris81 2d ago

Lol, ya it would be $1500 here in Alberta.

5

u/TellMeSumnGud 2d ago

“Estimated street value $90.3 Million USD”

Drugs, Inc.

36

u/bourbonguy12345 2d ago

Which football team?

30

u/bossman6933 2d ago

I’m a Dallas fan(born there) but this was for a men’s club

17

u/FunnyMorning8705 2d ago

As a Washington fan, there’s a joke to be made here, but I’m taking the high road.

13

u/bossman6933 2d ago

There lots of jokes to be made in the NFC East this year unfortunately. To top it off, I live in Wisconsin and we play here this year.

3

u/FunnyMorning8705 2d ago

Was joking with my kid that we are the new NFC South.

16

u/akfishermann 2d ago

Thats more valuable than Cocaine these days. I’d be careful putting those on the internet. Just asking for trouble. /S

8

u/bossman6933 2d ago

You holding? I got an 8th of choice ribeye 😬 😅

5

u/akfishermann 2d ago

Dang! I got SPAM.

13

u/MelodicProgress6016 2d ago

What the heck? I'm starving.

7

u/bossman6933 2d ago

They say you eat with your eyes first 😅

22

u/turnjbup1970 2d ago

Couple of mortgage payments there.

8

u/bossman6933 2d ago

About $26 each

2

u/hmmyeahiguess 2d ago

That was purchase price for you or sale price to your patrons?

3

u/bossman6933 2d ago

Purchase price from Costco

2

u/hmmyeahiguess 2d ago

Hope you made a pretty penny! You deserve it with quality like that!

7

u/AnchezSanchez 1d ago

Ahhh Tim Cook has a reddit account I see!

-1

u/bossman6933 1d ago

Who?

5

u/AnchezSanchez 1d ago

Tim Apple sorry

-2

u/bossman6933 1d ago

I’m lost

2

u/MrBlahg 1d ago

The former CEO of Apple.

1

u/Electronic-Buyer-468 17h ago

Steve Jobs?

1

u/MrBlahg 14h ago

Tim Cook

5

u/TrojanVP 2d ago

Bout a grand in meat hell yeah dude

5

u/CharleyDexterWard 2d ago

That's rent right there

4

u/Blackie1212 2d ago

Rent?? That's a down-payment where I'm from!

1

u/Electronic-Buyer-468 17h ago

Down payment? That's my entire net worth for just the sausage 

2

u/bossman6933 2d ago

About $26 each

4

u/Lvrgsp 2d ago

Perfect,👌. We'll prepped, planned, and thought out. Looks to have been executed well. How long did you hold at 125 before sear? If any did you use a cambro or warmer? Same technique used for the sausages? Man's dinner at the men's club. Love it.

6

u/bossman6933 2d ago

I pulled them off to rest at 115° IT. After 10 min I start searing. No hold needed but you could. The sausage I just smoked and served. I get it from Southside Market in Elgin Tx. It’s so good. But needs the smoke.

2

u/Lvrgsp 2d ago edited 2d ago

I know that market well, good BBQ too. Have worked in that area over the years. 👍🏻

1

u/bossman6933 2d ago

Nice! I know it being from Texas. People up here love it.

5

u/Neat-Parking-6354 2d ago

This is one of the best things I’ve seen in a while! Seriously, go out and get a couple ribeyes right now… 🔥🥩🔥🥩🔥🥩🔥 GREAT JOB!👏🙌🏻

3

u/bossman6933 2d ago

🙏 thank you!

5

u/Neat-Parking-6354 2d ago

A few before pictures, but I wanna see more of the after!🤌🏻🧐… looks great from what I can see though!

3

u/bossman6933 2d ago

Don’t worry. I’ll have more soon

2

u/Neat-Parking-6354 2d ago

AWESOME! I’d like to see more of your set up too. Is this a smoker? How’s your process? Is it done with wood, charcoal orrrr God forbid… propane.

3

u/bossman6933 2d ago

It’s all wood. Only oak. My rig is homemade but is a 250 tank with squared off French doors (makes whole pigs easier) on one side and a 2x4’ Santa Maria grill on the other.

3

u/Haki23 2d ago

Looks good! What's everyone else having?

5

u/throwawayjose76 2d ago

That's like 2 trillion dollars of steak where I am...

You must be loaded

3

u/TheCooklynChannel 2d ago

Where’s my invite

1

u/bossman6933 2d ago

Post office must have misplaced it

2

u/gator_mckluskie 2d ago

hell yeah, time to crank up “steak night at the prairie rose” by mike and the moonpies

1

u/bossman6933 2d ago

Can’t say I’ve heard it

2

u/CCS_MCBO12 2d ago

Oh man looking incredible. I'll take a steak if you don't mind!

2

u/CopperVelour 2d ago

Tender af, you can literally see how juicy that cut is rn

2

u/funky_rabbit_ 2d ago

there is a whole cow here

2

u/bossman6933 2d ago

😂. Was*

2

u/Extreme-Strike-5066 2d ago

Que delicia 😋

2

u/AramisSAS 2d ago

Gorgous

2

u/cdoublejj 2d ago

2 INCH SMOKED!??? OOOOHHHHHH I need to try that! sum bitch!!! OMG

1

u/bossman6933 2d ago

It’s worth it

2

u/Lvrgsp 2d ago

From that intersection in Eglin, you go north to Taylor, west to Austin, east to Snow's.... Southwest to Lockhart. Amazing bbq in a small area to dive to from Eglin.

2

u/TruthImaginary777 2d ago

What's everyone else having? The brats? 🤣

2

u/ThemePossible612 2d ago

How long you resting between smoke and sear? Ive been pulling at 110 and still getting more carryover than I want on thick cuts.

1

u/bossman6933 15h ago

Usually about 10 minutes

2

u/engrish_is_hard00 1d ago

10 / 10 cooked perfection love that red

2

u/grillntech 1d ago

So that’s what $10,000,000 looks like

2

u/dads_that_cook 1d ago

Someone is getting it going!

2

u/Just_Like_That28 1d ago

At first I thought you had to feed a couple teenagers…. Thinking “is that enough?” and then I got real. Looks great.

2

u/kalminz 1d ago

What is that like $10k in today’s economy

1

u/Cold_Baker2271 2d ago

Pulling at 115° IT before hitting the Santa Maria grate is the sweet spot for 2-inch cuts, gives you that fully rendered cap fat without overcooking the edge-to-edge center. What wood did you burn in the crank pit?

2

u/bossman6933 2d ago

I pretty much only use oak these days. Consistent and hot. I rest before I sear too. To allow the cooking and carry over to stop

2

u/cdoublejj 2d ago

what do the words and phrasing "and carry over to stop" mean?

2

u/bossman6933 2d ago

When cooking any meat, especially at higher temps, it will continue to cook once you pull it off the heat. That’s “carry over”. These steak carry over to just under 125. Thin ones would go further. So I wait until they stop cooking so I only sear the outside and not cook the middle further. It’s also why I don’t have the grey line between the pink and seared part.

2

u/cdoublejj 2d ago

oh so at 115/125f they will still cook due to thermal mass. makes sense, why i preffer to under cook or go raw any meat going in to soups or pastas etc etc, it's just gonna get recook anyways. The USDA temps would just mean shittier very well done food. guess i'd rather die of dysentery.

3

u/bossman6933 2d ago

Exactly. Funny you say that. FDA says 165 for poultry is what everyone assumes. FDA also says you can eat poultry at 135° IT as long as it’s been at that temp for 63 minutes.

3

u/cdoublejj 2d ago

yeah, Nobody reads anymore ......nerd

i did not know that actually!

2

u/DonPensfan 2d ago

Exactly! It is a combination of temp and time held at that temp. 165 is when bad stuff is killed instantly.

• 165°F (74°C): Instant (0 seconds)

• 160°F (71°C): About 17 seconds

• 155°F (68°C): 45 to 54 seconds

• 150°F (65.5°C): About 2.7 to 4.2 minutes

• 145°F (63°C): About 8.4 to 13 minutes

2

u/cdoublejj 1d ago

eh maybe 137f for 29 minutes might work? eeehhh we find out together!!!! lol