I enjoy slicing immediately, and eating.
I make sure all the sides are ready to go, then I cook said steak.
Rarely now do I serve whole. I slice, prep slices for plate, then eat. No waiting around for me.
@FLbobecu I'm flagging this one for excessive sexy on the steak. :))
That's too funny! I won't be able to top this thread next week, but I have planned an excessive-sexy long-bone ribeye for next weekend. ;)
You should post those pics on pinterest. The ladies will be swooning....
Hmm.. Have no idea what that is. Suppose I should look into it.
I don't even use Facebook. I see what it does to the people around me. 6 people sitt…
Ok @FLbobecu I'm liking the steaks. Here lately I've been doing a lot of steaks. I've never used porcini butter or cherry smoked salt (nor have I heard of it --guess I need to get out more :)) ). What do these add to the ste…
I see on one of your other steak cooks that you pan seared in bacon grease. Why did this one not get the same love Steak Man? ;)
I've been cooking in the CI a lot. I started on the Egg, and finished in a warm CI skillet wi…
Cazzy's wings - every month at least once. I do substitute 40% rice wine in the recipe - still very good for sticky Asian wings.
Wow! Those look beyond awesome! I'm a sucker for wings, and those look fantastic!
If you can get one untrimmed, I'd beg you to try it. If you like the crisp crust of a finely done roast beef, the aged rind is even better by a substantial amount.
It may be unsightly for the timid among us, but it …
Does your shop have online ordering?
I can ship things through my regular M-F job. At that job, we ship the most exotic meats all over the county. However they do not offer dry aged beef.
If you're inte…
@FLbobecu thanks for the info. Just to clarify, does Petty's sell dry aged steaks also? Thanks. Going to go check out that website you gave me.
Yes. We sell dry aged beef. The steak pictured in the original post is from work. We have some dry ag…
Do not use cheesecloth. Cheesecloth does nothing, and was never used in the aging of meat. It's a useless step added by self-proclaimed foodie internet bloggers who have no idea how meat is aged, or why. They can't ab…
@FLbobecu Just curious what butcher shop. We live over on the Space Coast and I cannot find dry aged beef anywhere over here.
Pettys Meats in Longwood.
Or talk with Joey @ Fairway Packing out of Detroit.
My order was 5-18oz 50-day dry aged …
Beautiful chunk-o-cow - just remember that dry aged beef cooks faster than "grocery store red" meat so cook to temperature and not to time.
Yes sir. I try and buy dry aged when and where possible. I love the flavor(s)!! :)
Looks awesome...Whats your plan on cooking that baby..
Not sure of the game-plan this week. Been using cast iron frequently.
I can either use the Egg, with the grate in the lower position. Cook and finish on the gril…
Those who own one:
What's the texture like on something sous vide? I've seen burgers, veggies and steak sous vide. Is it any different then pan seared or grilled?
For instance a burger sous vide, would it be softer/musher then a grilled burg…
Those look dynamite .. I hope you aren't letting them pull your pants down on the price for ground Wagyu though.
I paid less then $1.50/burger. I'm im the industry, just not full-time.
I know a few people. Check out my prior cooks. :)