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
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?Originally Posted by lol wow
Why the fuck must you be such an insufferable twat hell bent on fagging up every thread you come in contact with?
"I GOT NO TOE"
#FreeFluffler #FreeThisGuyIsCreepy #lockupGarrett
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?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.
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
Last edited by WillieMcFML; 05-27-2017 at 10:12 PM.
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.
Just because you can doesn't always mean you should.
The problem with the world today is that nobody does anything based on principal anymore.
If you reach your 80's, consider your life in overtime. Sudden death overtime.
I'll never understand how swimmers get bitten by sharks. Can they not hear the music?
I 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.
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Home made sauce...turned out great
Looks great - what's the ingredients
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.Looks great - what's the ingredients
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.
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