Today's cook, Cowboy Steak

[JimMilton]

I think I pulled this one off....

 

[Randy]

Sure does look like it

 

[JimMilton]

Oh yeah

 

[Kevin L (NKY)]

Just WOW I can not talk as my mouth is watering too much..

 

[Brenda T]

I would say so! That looks outstanding!

 

[GaryP]

I'd be hiding in the corner chewing on that bone! Looks fantastic.

 

[Bob H.]

I think I pulled this one off....

Looks great Jim!

 

[BFletcher]

I think I pulled this one off....

Who possibly could object!

 

[BFletcher]

I'd be hiding in the corner chewing on that bone! Looks fantastic.

Dawg! lol

 

[JimMilton]

I'd be hiding in the corner chewing on that bone! Looks fantastic.

One of my dogs is still chewing on that bone

 

[JimMilton]

Aged choice black Angus beef from Wild Fork Foods. Dry brined with kosher salt. Then rubbed with Character's. Smoked low and slow in the WSM22 for over three hours, 170 to 225, using B&B lump and hickory. Pulled at 125, then set up the cast iron pan, with butter, olive oil, garlic powder, and other spices. IT was over 140 when I pulled the probe. Plenty of marbling, but the meat was very tender and tasty.

 

[Joe T Gomez]

Wow you did your self right

 

[Brett-EDH]

“I think” = total modesty

That crust.

 

[DanHoo]

That looks awesome.

 

[Greg in Utah]

Nice work

 

[Timothy F. Lewis]

Next week! I don’t get the deep urge for a nice big steak as often as I once did but, that’s working on me…HARD!