Dry Brined Reverse Sear Tomahawks and Roasted Baby Red and Gold Spuds!

[civilsmoker]

So I cooked these the day before the throwdown but didn’t want to post it because it had the same or test pan seared shrooms for my entry….

Found these nicely trimmed baby’s!!!

Salted them up for a 36 hour open air dry brine….

Mrs Civil made these up while the hawks were brining…..

I’m not sure what happened to the smoke and cook pics, they vanished, must have cleaned them up off the phone by mistake……so you only get the plated pics…..

Pulled the hawks off the RT 1250 (smoked them at 180) after 60 mins then seared them and top rack roasted them till the INT hit 135….used the RFX probes for this. They have been my go to when I reverse smoke….in can change grills and even watch them in the holding oven….these rested in the house oven @140 for about 35 mins for the sides to finish….the spuds are par boiled in seasoned water (seasoned like the sea (salt), onion powder and garlic powder) then sliced and dressed with garlic fresh herb butter then convection roasted at 450 and broil finished….

Served with the trimmed rib bone, fresh herb roasted baby red and gold spuds and seared shrooms….garnished with fresh chopped herbs and Italian gray salt flakes…..pure money!!!

Finished off with these…..put some fresh berries over them but forgot to take a pic…..

 

[JLinza]

That's my kinda plate, right there. Looks incredible

 

[clifish]

Heck of meal once again Civil! To be clear (at least to me) Kosher salt, 2 sides and open air in the fridge for the beef?

 

[civilsmoker]

That's my kinda plate, right there. Looks incredible

Much appreciated JL! We think alike!

Heck of meal once again Civil! To be clear (at least to me) Kosher salt, 2 sides and open air in the fridge for the beef?

Thanks clifish! That is correct…..kosher salt both sides about 1/2 tsp/lb then open air on a rack….thin steaks (under an inch) can be for just a few hours thicker can be over night…..here is what this will look like after 36 hours…..

I use these stainless trays and matching sheets….i have a number of sizes of these….they are money!

PS Jeff Phillips just sent out a recipe for this on his email letter…….. I do this all the time and I thought Jeff’s post was very good and worth a read! See his post below!

https://www.smoking-meat.com/how-to...s?awt_a=2AWb&awt_l=GQLGC&awt_m=K0Ans1L0df9lWb

 

[clifish]

Much appreciated JL! We think alike!

Thanks clifish! That is correct…..kosher salt both sides about 1/2 tsp/lb the open air on a rack….thin steaks (under an inch) can be for jus a few hours thicker can be over night…..here is what this ones will look like after 36 hours…..
View attachment 725218
I use these stainless trays and matching sheets….i have a number of sizes of these….they are money!

PS Jeff Phillips just sent out a recipe for this on he’s email letter…….. I do this all the time and I thought Jeff’s post was very good and worth a read! See his post below!

https://www.smoking-meat.com/how-to...s?awt_a=2AWb&awt_l=GQLGC&awt_m=K0Ans1L0df9lWb

Thanks, still have some ribeyes in the deep freeze to do this with.

 

[civilsmoker]

Thanks, still have some ribeyes in the deep freeze to do this with.

Welcome and dry brining is especially good for freezer steak as it looses moisture while in the freeze. It’s worth a go and to share pics!

 

[Abigail4476]

Served with the trimmed rib bone, fresh herb roasted baby red and gold spuds and seared shrooms….garnished with fresh chopped herbs and Italian gray salt flakes…..pure money!!!
View attachment 725213
Finished off with these…..put some fresh berries over them but forgot to take a pic…..

Goodness, this place makes me want to cook and eat. This looks amazing, civilsmoker.

 

[912smoker]

Just got home fron a 4 hr gig and starving.
And I see this ???
Man o man Civil THAT is a meal !
Also say Jeff's email this morning and have ribeye on the .

Keith

 

[chilerelleno]

Dang'it man, that plate is simply divine looking.

 

[gmc2003]

You really are a Civilsmoker Cortney. I would pounded those Tommies down caveman style. They look perfect

Point for sure
Chris

 

[TimboBBQ!]

So I cooked these the day before the throwdown but didn’t want to post it because it had the same or test pan seared shrooms for my entry….

Found these nicely trimmed baby’s!!!
View attachment 725208
Salted them up for a 36 hour open air dry brine….
View attachment 725209
Mrs Civil made these up while the hawks were brining…..
View attachment 725210
I’m not sure what happened to the smoke and cook pics, they vanished, must have cleaned them up off the phone by mistake……so you only get the plated pics…..

Pulled the hawks off the RT 1250 (smoked them at 180) after 60 mins then seared them and top rack roasted them till the INT hit 135….used the RFX probes for this. They have been my go to when I reverse smoke….in can change grills and even watch them in the holding oven….these rested in the house oven @140 for about 35 mins for the sides to finish….the spuds are par boiled in seasoned water (seasoned like the sea (salt), onion powder and garlic powder) then sliced and dressed with garlic fresh herb butter then convection roasted at 450 and broil finished….
View attachment 725212
Served with the trimmed rib bone, fresh herb roasted baby red and gold spuds and seared shrooms….garnished with fresh chopped herbs and Italian gray salt flakes…..pure money!!!
View attachment 725213
Finished off with these…..put some fresh berries over them but forgot to take a pic…..

View attachment 725211

Man that’s some fine eating! Great job!

 

[sandyut]

Looks amazing!

 

[ConrodM]

So I cooked these the day before the throwdown but didn’t want to post it because it had the same or test pan seared shrooms for my entry….

Found these nicely trimmed baby’s!!!
View attachment 725208
Salted them up for a 36 hour open air dry brine….
View attachment 725209
Mrs Civil made these up while the hawks were brining…..
View attachment 725210
I’m not sure what happened to the smoke and cook pics, they vanished, must have cleaned them up off the phone by mistake……so you only get the plated pics…..

Pulled the hawks off the RT 1250 (smoked them at 180) after 60 mins then seared them and top rack roasted them till the INT hit 135….used the RFX probes for this. They have been my go to when I reverse smoke….in can change grills and even watch them in the holding oven….these rested in the house oven @140 for about 35 mins for the sides to finish….the spuds are par boiled in seasoned water (seasoned like the sea (salt), onion powder and garlic powder) then sliced and dressed with garlic fresh herb butter then convection roasted at 450 and broil finished….
View attachment 725212
Served with the trimmed rib bone, fresh herb roasted baby red and gold spuds and seared shrooms….garnished with fresh chopped herbs and Italian gray salt flakes…..pure money!!!
View attachment 725213
Finished off with these…..put some fresh berries over them but forgot to take a pic…..

View attachment 725211

OMG !! That’s Beautiful and I’m sure was just as Tasty!

 

[civilsmoker]

Goodness, this place makes me want to cook and eat. This looks amazing, civilsmoker.

Thanks Abigail! Oh this place causes a full fledged desire to cook and eat!!!! I’m just a follower of such desire!

Just got home fron a 4 hr gig and starving.
And I see this ???
Man o man Civil THAT is a meal !
Also say Jeff's email this morning and have ribeye on the .

Keith

Oh man that could cause a little bit of errrrr…. But glad I could stir strong emotion, thanks by the way!!

Dang'it man, that plate is simply divine looking.

Thanks chiler!!

 

[civilsmoker]

You really are a Civilsmoker Cortney. I would pounded those Tommies down caveman style. They look perfect

Point for sure
Chris

Much appreciated Chris! I can tell you the robe was over the top…..Ie it had a roasted crust side with the MR side!

Man that’s some fine eating! Great job!

Many thanks Timbo!

Looks amazing!

Thanks Sandy!

OMG !! That’s Beautiful and I’m sure was just as Tasty!

Thanks CM! We are a meat and potato’s house so it was a “taste of home!!!”

 

[jaxgatorz]

That looks amazing ( as always) !!!!

 

[civilsmoker]

That looks amazing ( as always) !!!!

Much appreciated jaxg!!!

 

[1MoreFord]

......................... To be clear (at least to me) Kosher salt, 2 sides and open air in the fridge for the beef?

That's obviously the way it's being done in this instance but I don't understand it. I thought the idea behind brining was to maintain moisture, not dry things out.
The way I learned was to generously salt the protein and then place on a flat rimmed dish or pan. Allow a minimum of 1/4 hour per 1/4" of protein thickness. When the moisture comes out of the meat allow it to sit in the liquid and re-uptake back into the meat. When finished brining, wash any excess salt off the meat and pat dry. Season as usual Minus anymore salt. Cook as usual. Has always worked well for me that way.