 Now if I were strong enough I could almost peel this back okay we're gonna trim all that fat off but this is nature gives us a roadmap this is gonna give us access to that meat without having to trim it really if you were strong enough you can do a lot of meat This is a, this is a, look at that meat, a lot of people don't know about that meat, that's really nice so that's right about your short rib meat We'll cut that into steaks, look at that, you won't see that in your butcher shop because they're taking that home for themselves I'm sorry Thank you Thank you Thank you Let me ask you Let me ask you where are we? We are in Atlanta Grill Company right now at their grand opening, thanks for asking We're here with about 500 of our best friends throughout the day from 10 o'clock to 4 o'clock If you're in the area, in the Roswell area, come join us Right now we're going to a store for you to stay, we're doing about 40 different meat dishes including lobster tail, quaw bram, asabuco, a lot of fun stuff, shooting videos and hanging out Right now, we're going to trim that back cap raw What I like to do with this, I cut the meat out and use that for stew pieces but I'll save this beautiful white fat Now I'll use that to season my grill breaks when we're cooking beef, you've got to pay for it, right? You can render this down, it makes really nice home frying oil But again, this is great to clean your grill breaks with if you're about to get some beef before you know what I'm saying Nothing wasted, nothing wasted Add in this salmon bone, we're going to get two scorpion steaks at one's hollow up I'm trimming this, a video for the scorpion steaks out there Now we're going to cut a three bone section You can see the bones, right? Three, come right here Okay Now we're going to take, so now we've got a three bone section of ribeye, right? Now we're going, we don't need to spend a lot of time freshening the bones Now we're going to take off the outer two bones from the backside And now, we're going to start by tracing the meat closest to the center bone We're going to get in here, sneak our knife right in here Now use We're losing I just released the bone Now this could blow and slow, it's a fantastic rib, so don't get rid of anything, right? So we're going to sneak that back right there Seize that over a little bit Now we're going to do the same exact thing for the other side Here we are Now we've got one bone And we're good, alright? Next we're going to semi-detach this bone But you want to leave that bone on, alright? Otherwise you're free to tie it And then we're going to butterfly from the bottom This bone gets crazy Invert the bone and tuck in the ends If you're dyslexic, that means nothing until you see it Sneak in Now we're going to butterfly Get rid of some of this modular fat You want to make sure you're cutting two even steaks We don't want to cut all the way through But it doesn't snow good to be all the way over here All the way over here, but straight down to the middle This is what we had Now we're going to open it like a book Okay, we're going to pull that bone back We're going to push these two together Trim it up just a little bit more Because these fellow bones Similar Brickstone Brickstone arm We're going to tie this So it's going to sit together just like that And that's your scorpion steak Now this is going to take about two hours to cook You want to bring it into an internal temperature of 115 degrees Fahrenheit And the slower you can take it, the better off it's going to be Right, we want all that collagen in there to break down and turn into gelatin And then we're going to reverse sear So again, this is your scorpion steak We're going to season it up Put it on to come out of jail, let it go low and slow And then this would be almost enough for everybody to have a piece Okay, we're going to use a picture of Laying part of the seasoning And laying the grill cut from each part of the seasoning on this today A lot of fun Ryan, what's that seasoning that we've got How do you put it together? Ryan's came up with a white-haired brown scorpion steak seasoning So we'll start with that Season from above generously What temperature are you going to cook at? Very generously When you cook low and low, what temperature? 250 I usually do 225 for this baby If everybody's going to make it, I'm going to have people in game stores So we're going to get this a little bit This is the time when we're going to start to eat No, he said no