Reverse Sear Steak – The Finney Method

Reverse Sear Steak - The Finney Method
 
reverse sear steak
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • 2" thick rib eyes
  • Coarse sea salt
  • Canola oil
  • Your favorite rub
Instructions
  1. Get some well marbled steaks - choice is OK. This method will turn them into prime in no time! Get your butcher to custom cut them into 1.5" to 1.75" thick steaks. 2" is OK too. For the video, I bought a whole ribeye roast at Sam's Club and had them slice it into 2" steaks.
  2. Rub with canola oil and season with a generous amount of course grained salt like kosher salt or sea salt. Also apply your favorite BBQ rub.
  3. Stick a wire temperature probe in one of the steaks and slow smoke them at 200 deg until the internal temp of the meat reaches 115 deg.
  4. Remove steaks and let rest for 15-30 minutes.
  5. Get a very hot grill going as hot as you can get it. You'll need a lid to prevent flareups.
  6. Sear the steaks for 60-90 seconds on each side.
  7. Let rest for 15 minutes and then get prepared for the best steak of your life!

 

Brisket testimonials…

Bill, just wanted you to know That I followed your recipe for smoked brisket today and it turned out to be the best brisket I have ever smoked .  Tender and melt in your mouth, a big hit with my family.  Love your book.  Cathy

Bill,

I competed in Apopka, Fl. in the Old Florida Out Door Festival. Very bad weather a lot of cold rain. Hard to compete with my stick burner offset smoker. Just wanted to confirm to you that you brisket video was great. I took 2nd in brisket .55 away from first in the Back Yard Division. Up until then I had not finished better than 5th in brisket. Your rub and injection are spot on great. Best tasting brisket I’ve ever had. I’ll be reordering the rub and probably your video on chicken. I finished 7th overall out of 33 teams. 10th pork, 13th ribs and 23rd in chicken. I did struggle with the rain, I was not happy with my ribs and pork, I usually produce a better product and iffy with the chicken. I also have your book Competition BBQ Secrets a lot of good pointers in there as well.

Thanks again,
Joe

Smoked Boneless Beef Rib Roast

This recipe would be the talk of the table on Easter Sunday…

Boneless Rib Roast
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • Buy a whole boneless ribeye roast. You don't have to buy prime beef. Choice will do just fine. And be careful -- some of these roasts are labeled "prime rib" but that label has nothing to do with the grade of beef. What they call it on the label and the grade are two different things. So you can actually buy a "prime rib roast" that is choice or even select grade beef. One of the big stores like Sam's Club should have choice boneless ribeye roasts available.
  • I think choice boneless ribeye roasts are around $7/lb and true prime roasts run much higher at $25 to $35/lb.
Instructions
  1. Preheat your smoker to 300 deg. Use your favorite flavor of wood.
  2. Trim the fat cap off - trim it down to about 1/8"
  3. You'll end up with a teardrop shaped piece of meat. This will cook unevenly. So take some butcher's twine and truss it up every two inches so the whole roast is round. Use a surgeon's knot - just like a square knot but with 3-4 loops in the inside which helps you to pull it tight. A regular square know will just slip.
  4. Apply a generous coat of your favorite rub..
  5. Stick a thermometer probe on a wire into the center of the roast and smoke it at 300 deg to an internal temperature of 125 for rare, 135 for medium rare and 145 for medium. I prefer 135 as 125 is too pink for me and at 145 and over and it starts getting tough. A large roast cooked to 135 deg internal will take only about 2.5 hours to cook.
  6. Remove strings, let rest for 30 minutes, and slice about ½" thick.
  7. Reheating tip - be careful when reheating leftover slices. If you get them too hot, they will start to get chewy. So just warm them up being careful not to get them too hot. Warming them in a warm au jus sauce would work nicely.
  8. Speaking of au jus, you can buy commercial au jus at your local grocery. Or you can catch the drippings from your roast using a foil pan and the liquid from the resting period (just let it rest in the foil pan). Strain and seperate the fat off with a fat seperator and you have your au jus.

 

Bacon smoked brisket flat

Bacon smoked brisket flat
 
Prep time
Total time
 
Choice grade brisket flats like you can get at your local grocery are very hard to keep moist. Injecting with bacon grease is the only way I could keep them moist.
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • Bacon
  • Warm bacon grease
  • Brisket flat
  • Your favorite rub
Instructions
  1. Simply inject as much warm bacon grease into the brisket flat as possible. Apply your rub. Use one with not too much sugar. Smoke at 250 deg F until internal meat temp is 195 Deg F. Another thing you can do is lay strips of bacon on top of the brisket while cooking. If you do this, do it after one hour of smoking to allow some bark to develop and get some exposure to smoke. Then lay your bacon on the brisket for 2-3 hours. Remove bacon and eat. You can also use a small rack to lay your bacon on and then just lay the rack on top of the brisket.