honestly cmon stop being a gay showoff you can brine for 4 days and achieve the same result some of the greats do it that way you overkilled it like a mark
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honestly cmon stop being a gay showoff you can brine for 4 days and achieve the same result some of the greats do it that way you overkilled it like a mark
also placeholder here for when tine discovers the show claws the premier IS SOOOOOOOOOOOOOOOOO BAD but jace will try to be like WELL ITS BLACKS TRYING HARD TO REPLACE THEIR UNDER REPRESENTATION bae its hilariously bad
Why the fuck must you be such an insufferable twat hell bent on fagging up every thread you come in contact with?Quote:
Originally Posted by lol wow
:thisQuote:
Originally Posted by shortbuspokerWhy the fuck must you be such an insufferable twat hell bent on fagging up every thread you come in contact with?Quote:
Originally Posted by lol wow
If this is wrong I don't want to be right....
Going to let this sit until morning and harden up a bit. Then we fill the bottom of the pan with beef broth and steam this bitch up until the center of the point hits 200.
i've never tried this so excuse my ignorance, but why 200 internal temperature? isn't that way too high, especially after already smoking it?Quote:
Originally Posted by DalyIf this is wrong I don't want to be right....
Going to let this sit until morning and harden up a bit. Then we fill the bottom of the pan with beef broth and steam this bitch up until the center of the point hits 200.
wouldn't it be almost "cooked" after the smoke?
i mean raw meat cooked to 160 is well done for a lot of meats. if i was doing this and read 200 degrees, i would think it was a typo and meant the temp, not internal temp
anyway, looks great so far and can't wait to see the finished product and you're making me want to do this myself. i fucking love nyc deli style pastrami
edit:
after doing some research seems like 170-205 is the GTO range. i guess cause it's going to basically be lunch-meat you want to get a high temp and draw out the moisture
god damn do i want a pastrami sandwich with mustard and pickles right now
Holy fucking shit..... exactly one sandwich worth left and that's because I hid it away for later.
Won't be anytime soon but this won't be my last one.
Hey guys!
Pulled pork's bigger badder brother...pulled beef BBQ with homemade sauce
Leftover meat used to make tacos...
Lobster rules!
USA USA USA breakfast...with paper plate cleanup
I made a roast beef for a Memorial Day cookout. It turned out so good.
Quote:
Originally Posted by mwh72I made a roast beef for a Memorial Day cookout. It turned out so good.
HOF
Grilling some meat
I'll be dry aging a couple of full ribeyes for a BBQ I'm hosting in August. My brother has turned me on to this since he's been doing it for a couple years & you just can't beat the steaks. I was further inspired to do this from my April Vegas trip where my brother & I drooled over the dry aging being displayed by Gallagher's? in the NYNY casino.
I'll be shooting for 28 days so I'll post pictures following the process step by step starting July 20th or so. Already have my extra full sized fridge set for 38 degrees & holding steady. Any advice from those with first hand experience is obviously welcome.
Home made sauce...turned out great
Looks great - what's the ingredientsQuote:
Originally Posted by Faduniak
Quote:
Originally Posted by Hockey Guy
For dry aging, give this a shot next time you are in Vegas:
https://wolfgangpuck.com/dining/cut-las-vegas/
Olive oil, garlic, onion, San marzano tomatoes, salt, sugar, dried oregano.Quote:
Originally Posted by DalyLooks great - what's the ingredientsQuote:
Originally Posted by Faduniak
Okay, I've decided I'm not gonna dry age a couple ribeyes for my BBQ in August because the guest list has gotten out of hand so I've decided to start one now in conjunction with Father's Day. I'm going to my brother's tonight for some 35 day aged ribeyes, fuck am I looking forward to this, & the one I'm doing should be ready to cut a few steaks off July 9th(21 days) & thru the rest of the July BBQ season.
First, I started with a whole boneless ribeye weighing in at 11.6 lbs @ a cost of approx $81CAD or $6.99/lb:
I forgot to take a picture but the bottom has the full fat cap to protect the meat during the process & was one of the biggest reasons I chose this particular cut.
I didn't have a rack long enough so I had to cut it in half. I also did this because I knew I'd be using 1 half to test it every couple of weeks & will keep the other fully intact until the very end:
I was a little disappointed with the marbling because of the 4 I had to choose from this one looked the best but I'm sure it will be fine & YES, that's a super sharp JA Henckel knife on the counter.
The next step was to put a layer of coarse salt on the bottom of the pan. This theoretically controls the humidity like the salt block walls do in a commercial aging locker. The racks & there to get air circulation around all sides of the meat.
& then wrap the meat in cheesecloth:
The cheesecloth will have to be removed & re-wrapped over the next several days to prevent it from sticking to the meat & YES, that's a 4 slice toaster in the background because that's how I roll.
Finally, put it in my full sized fridge in the garage that I've been monitoring the last couple weeks to insure it holds temp between 34 & 38F. I took everything else out so the meat doesn't take on any tastes from any food still in there or vice versa.
It's a little hard to see but the thermometer on the upper rack is showing 36F. Just perfect for what I'm doing. I also decided to use this fridge because, unlike my mini-fridge, this fridge has a built-in fan for air circulation. My beer fridge downstairs is also full of tasty Alexander Keith's IPA so........
<space reserved for picture of full beer fridge>
Looking forward to some tasty steaks in the coming weeks.
Ship your favorite chicken party wings recipes for me please!
Whether its deep fried, grilled, or in the oven. Ive done all of the methods mentioned, but im just looking for something that screams awesome rather than just meh
TY
one of the best things i've ever bought was a mini fryerQuote:
Originally Posted by Gordman
$30 and you can fry 15 or so wings at a time and still get them golden brown and crispy
also great for french fries that you would normally bake in the oven, hashbrowns (like mcd's that will be done in a few minutes), chicken fingers as good or better than you can get from a restaurant or bar
bbq wings are ok, and wings baked in the oven can be good, but you really need a counter top fryer if you want top notch wings
for evidence see early posts in dis thread
http://www.southernliving.com/recipe...n-wings-recipeQuote:
Originally Posted by Gordman
My favorite chicken wings are baked in the oven with granulated garlic powder, seasoned salt, & Montreal steak spice. It's my version of salt & pepper wings.Quote:
Originally Posted by Gordman
Okay, decided to try these after 7 days, 14 days, & 21 days & finally 28 days. I checked the temp inside the fridge every day & it never wavered off 36F & unwrapped it & re-wrapped it each of the first 3 days so it wouldn't stick. The outside is now fully crusted over so the cheese cloth won't stick & the salt is doing it's job & absorbing the excess humidity as evidenced by it clumping up.
Today being day 7, this happened:
I took the half that I'm gonna cut steaks off of every 7 days while leaving the other half intact to age to the full term. Yummy.
Next I cut about 1/4 inch off the left end to get to nice clean meat & then cut 2 steaks @ 1.5" thick:
Unlike BGC, I've decided not to hide my skin color from the rest of the forum & just admit that I'm indeed black.
Before trimming:
After trimming then spiced up with the 4 products lined up behind:
I estimate I lost about 10% from trimming but I kept those scraps & will cook them up for my puppies. Nothing will go to waste.
More to come after dinner.
Lacking a $16 onion and a lobster mac n cheese car payment, but other than that looks glorious
Well done
Just assumed you were hiding some embarrassing tattoosQuote:
Originally Posted by Hockey Guy
Unlike BGC, I've decided not to hide my skin color from the rest of the forum & just admit that I'm indeed black.
BBQ ribs last night. Covered with a homemade rub for only about 30 minutes prior to hitting the grill. At the conclusion of cooking I baste them with a tangy sweet bbq sauce which I quickly allow to caramelize.
Now for dinner:
I like to make a vegetable medley for the BBQ:
This is potato, onion, carrot, parsnip, & fresh mushrooms. I cube everything to about the same size so it cooks evenly, slice butter & put on top then spice it with seasoned salt & that same Roasted Garlic spice I put on the steaks. You can use lots of different veggies(I've used asparagus & brussell sprouts & almost anything I've had in my fridge at times) & different spice combos & the best thing is if you make too much it's great the next day fried up to go with a nice steak & egg breakfast.
It's then wrapped:
& BBQ'd 12 minutes each side on medium-high, indirect heat. Let sit in a covered bowl while the steaks cook.
Let the steaks warm to room temp(at least an hour) then BBQ on high heat 4-4:30/side depending if you want medium rare to medium. Times also depend on your BBQ & how even the heat is but this is what works for me.
Let rest 5 minutes, serve & enjoy:
Surprisingly it goes good with beer & great with a good red wine especially Cabernet Franc or Shiraz.
I apologize for forgetting to take a pic after cutting into the steak but suffice to say it was just over medium rare(nice bright pink inside) & I could cut it with a fork. Not sure why I'm proceeding with the aging process since it was fantastic but this experiment will continue to 14, 21 & 28 days as planned.
hockey guy making sure this thread keeps going and breezes past 200k views
:outright
Second best thread on here besides the wagering oneQuote:
Originally Posted by WillieMcFML
if PFA had a HOF, mrobot's vegas trip thread might be the #1 seedQuote:
Originally Posted by DalySecond best thread on here besides the wagering oneQuote:
Originally Posted by WillieMcFML
Trump thread....Quote:
Originally Posted by WillieMcFMLif PFA had a HOF, mrobot's vegas trip thread might be the #1 seedQuote:
Originally Posted by Daly
Quote:
Originally Posted by DalyTrump thread....Quote:
Originally Posted by WillieMcFML
That should be on a hall of shame.
Agree with Willie on pecking order.
Michael's TR does deserve a sticky.
Just curious how you feel about marinating? or are you more of a dry rub kind of guy?Quote:
Originally Posted by DalyTrump thread....Quote:
Originally Posted by WillieMcFML
I know we are PFA and we only use extinct post oak aged 50 years...... but if you have some poor freinds remind them the 2 bags of kingsford for $9.99 special is happening at Home Depot this weekend.
Well plans have changed & I won't be making ti to 28 days since I'm now out.
I'm posting these pictures just so I can compare the colours next to each other. These picture were taken on the same spot on the counter in the same light conditions for this reason:
7 Day:
14 Day:
21 Day:
Note: 21 day steaks were cut from the half that was a little bit thinner right from the start.
One thing I've taken note of was cooking time. As it aged I cut down on cooking time to keep it in the medium-rare to medium range. 7 day was about 4:00/side, 14 day was 3:30-3:45/side while 21 day was just over 3:15-3:25/side. I always let the meat get to room temp before cooking & set my BBQ to the same settings for steak & it has nice even heat & I find this the best way to cook my steaks optimally. I also always let them "rest" for approx 5-6 minutes after cooking. This is also a great time to be grilling some veggies like asparagus & cherry tomatoes like I did for the 21 day meal(sorry, no picture).
All steaks were 1.5" thick except 3 of the 21 day aged that were a little thinner(the ones on the left were 1.25") for the ladies who like their steaks a little more cooked & I didn't want to fuck around with the cooking times to make this happen. All steaks turned out perfect in the MR-M range & the thinner ones just over M but not well done. I refuse to cook a steak well done for anybody.
21 Day Steaks after trimming:
Conclusion:
I ended up get 12 steaks(all basically 1.5" thick) out of the whole ribeye of 11.2 pounds. I would have liked to have weighed out how much I ended up with but I didn't have a scale & I think it would have been a waste since I cut them up over 3 weeks & you lose a little bit every week thru drying & the need to trim a little more off the edges.
All the steaks were fantastic but I would probably cut all the steaks after 7-10 days & individually cryovac/freeze them for later use. By the 21 day mark you're losing approx 25% of the meat & I didn't really feel the steaks were all that much better than the 7 day steaks where I lost <10% of the mass to drying & trimming. Other than the bottom fat cap, I probably didn't really even need to trim on the 7 day steaks although I did a little for the wife:
7 day:7 Day trimmed:
I ended up with steaks worth $25+/pound for $7/pound. I overall wasted approx 15-20% thru drying & trimming but next time will be way less & was well worth the experimentation.
I'll definitely be doing this again.
edit: looking at the pictures, the 21 day ones are definitely a deeper red colour.
I've started another ribeye, this time just under 14.5 lbs, & will be aging for 10 or 11 days(will cut it up probably Sunday of next weekend) &, at that time, will be cutting into steaks & individually cryovaccing them after using a couple to sample with, of course. Hopefully, will attempt that "sous vide" method of cooking them at that time.
I'll try to figure out how much weight loss I get in that time & how cost effective these steaks really are. Hoping to get 16-18 12oz steaks from this slab.
Sorry no pictures, because I don't own a cellphone, but I wrapped it in cheesecloth much tighter this time in an attempt to make the package rounder &, therefore, the steaks rounder. Other than that, I'm doing it the exact same way with the racks & coarse salt in the baking sheet.
Tale of the tape:
14 lbs 7.7 oz(6.57kg here in Canada)
$6.99/lb($15.47/kg for the Canadians on the site) for a total of $101.64CAD.
Just cut that 14.5 lb slab. Weighed it before cutting & it dried down to 13 lbs even before cutting so I lost 1lb-7.7oz to drying. Not too bad.
Ended up getting 17 steaks all either 1.5" or 1.25" thick & 10-11oz each after trimming. I'll take it.
Pictures to follow tonight or tomorrow after I get home from a BBQ @ the lake.
Okay here are some pictures:
Here's the full slab. 14lbs 7.7oz before aging almost exactly 13lbs after.
First 3 steaks I cut off & they were 1.25" thick. This was before trimming.
I gave these to my neighbor for helping my wife avert a guaranteed disaster during a storm & power failure while I was at work. He saved my basement from being flooded. Second picture is from the 21 day one & is for color comparison:
He took 1 look at them & was like holy fuck & was in shock. He told me the bright red color indicated they were most likely Black Angus, a high end beef, & he'd know since he's been a cattle farmer all his life.
Ribeye cut in half. It was where I first noticed how much brighter red it was.
The rest of the steaks:
The ones on the pan are for last evening's BBQ which were delicious. The other 7 were packaged & frozen for later. I labeled them as 1.5" thick or 1.25" thick as the thicker ones are for me.