Biggest spinalis muscle I’ve ever encountered, I had to post it lol. Tried my best to do it justice. Used dark soy sauce instead of plain salt to season it, topped it with grated waygu fat before smoking. Seared on cast iron to internal temperature of about 133F.
by Nesirk
10 Comments
Well that looks wonderful! Did an awesome job and im sure it tasted amazing.
Where did you get the wagyu tallow?
Is that a gas burner in Pic 4? Fantastic result BTW, perfect crust IMO.
I thought it was cheese
“Hey, yeah I’m making those ribeye caps…yeah…..yeah, of course I want Arby’s fries with it, are you new here?” -OP, probably
That’s the chuck end of the ribeye. Those last 3 cuts on that end are by far my favorite!
Smash all day every day
Bravo
That looks so damn good! Love the extra thin slices, good job in all respects OP
🤤
You have done this great steak justice