Ribeye Caps! Slow ’N Sear Travel Kettle! My Favorite!

Broke down an entire Choice Ribeye. Peeled the cap and tied into pinwheels for my favorite steak! Seasoned them with Postal Barbecue Mad Cow Rub and reversed seared these favorable steaks! Must try!

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Check out Jabin from Postal BBQ, his rubs are fantastic! https://postalbarbecue.com

• Started with the entire choice ribeye.
• Broke it down into 2 different parts, this cap for pinwheel steaks, the remainder for French dips.
• Rolled the cap into pinwheels, tied off with butchers’ twine and cut into steaks.
• Seasoned with Postal Barbecue’s Mad Cow Rub 3 to 4 hours in advance.
• Set up the SNS Travel Kettle with the Slow N’ Sear basket and cooked them indirect running around 250 degrees.
• Once the steaks got between 80 and 100 we flipped them and we pulled them off soon after and opened the vents until the coal were really hot for searing.
• Seared 1 minute per side two times and then let them rest.

Summary: These pinwheels were outstanding! My personal opinion is this is a nice cost savings doing your own breakdown of a whole ribeye. The salt brine and the seasoning we used was an excellent combo. This is my favorite part of the steak, so an excellent meal.

The Slow ‘N Sear Travel Kettle is a work of art. All of the features of the SNS 22” Kettle in a smaller package. The quality of the grill is amazing!

• We are proud to now be an affiliate of Slow ‘N Sear Grills. Please use the link below to support our channel when purchasing from SNS Grills.

Get your own Slow ‘N Sear Travel Kettle: https://amzn.to/43Rbj34

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