— Rotisserie —
We tried this out a couple weeks ago and it was awesome. We also smoked it for about an hour using hickory prior to cooking it on the rotisserie for a little extra flavor. Try this out next time you do a rib cap. It works for both beef and pork. Great stuff.
Glad it worked out for y’all.
Sounds very good. My local tasting group is doing a ribcap challenge this coming Wed. Our favorite local chef will be pitting the best Prime ribcap he can get against a Flannery ribcap that is enroute as I type. We have a pork ribcap coming as well to be the appetizer course. Ought to be an epic night of gluttony.
I’ve had a local butcher cut a beef ribcap and it just didn’t compare to the Flannery. Something about the way Brian cuts these things makes them just perfect. The same butcher does the pork ones pretty well but the beef wasn’t even close.
That’s what started this whole challenge idea, our local chef claims “prime meat is prime meat”, fellow boardmember and member of our local tasting group; Lance Cerutti, decided to put that claim to the test. Jon Pratt (chef) is going to take both caps and prepare and cook them the same, then we’ll compare them.
Post back and let us know how it turns out.
I did this with pork rib caps and was surprised that they actually did taste pretty much the same. Beef is another story though. I believe that a lot of care has to be taken when cutting the beef rib cap to ensure that none of the fat or gristle makes its way in. One little bit can ruin it.
Will do.