Too good not to post.

Eggcelsior

I like running by Wegmans on the weekends when they have specialty cuts out because, invariably, some of those cuts get marked down and I strike gold. Here's one of those. Prime, 45 day dry-aged ribeye, reduced to 9.23 for a 1/2 lb "snack steak". This would have typically been about 20 bucks at 37/lb. I went with Pittsburgh rare and put the steak onto a 650 grill for 3 minutes per side, flipping every 30 seconds, right out of the fridge. Just S&P for seasoning. Amazing crust and "melt in your mouth" interior.

hapster

WOW

Just wow

CincyTiki

Winner!

lousubcap

Great score and cook.  Better to be lucky than good any day.

theyolksonyou

Holy cow!  Nice find. 

mgd_egg

Nice score!

NPHuskerFL

Brilliant!  Had to break out the Google on the Pittsburgh Rare. I guess that's what I'm shooting for when I do my own steak especially going straight to a Caveman. The crust on yours here is fantastic. 

Chowman

Mouth watering pics!

oldgeezeystax

Looks tremendous!
Let me know when you see these sweet deals.

Foghorn

That looks phenomenal.  As my son will be in Baltimore for the next 5 years, he will need your address so he can drop by whenever you cook something like this.  If you'll stick to the specials I'll cover the cost of the meat for both of you.

Hi54putty

very strong 

Eggcelsior

Foghorn said:

That looks phenomenal.  As my son will be in Baltimore for the next 5 years, he will need your address so he can drop by whenever you cook something like this.  If you'll stick to the specials I'll cover the cost of the meat for both of you.

@Foghorn, no problem! What's he doing in Bawlmer? I'm more than happy to bring him egged stuff on the regular.

Carolina Q

That's one fine lookin' steak! The resting pic is phenomenal!!

Wish I had a Wegman's. Closest one to me is 60 miles away in Mass. There's one near Mom (VA) and it's the only place I know, here or there, where I can buy nice 7-8 lb pork butts at $1.79/lb every day!! They always have a good stock too. Last time I visited, I brought two home with me, one is still in the freezer. Very good selection of other meats as well as poultry and fresh seafood.

Foghorn

Eggcelsior said:

Foghorn said:

That looks phenomenal.  As my son will be in Baltimore for the next 5 years, he will need your address so he can drop by whenever you cook something like this.  If you'll stick to the specials I'll cover the cost of the meat for both of you.

@Foghorn, no problem! What's he doing in Bawlmer? I'm more than happy to bring him egged stuff on the regular.

He's going to Peabody/Hopkins for a music performance/sound engineering dual degree.  They accept a max of 10 (fewer most years) who they think can keep up at the Peabody Conservatory in music performance and simultaneously keep up in the classes at the Johns Hopkins Whiting School of Engineering.  It's a 5 year program that has the option of a masters degree if you take a few extra classes in the 5th year in addition to the intership that year - so he is planning to do that.  He'll probably be living at/near Peabody rather than the Homewood campus freshman year.  Not sure after that. 

caliking

Good golly - that is beautiful. I can almost taste it from over here. 

bluebird66

Beautiful!

Eggcelsior

Foghorn said:

Eggcelsior said:

Foghorn said:

That looks phenomenal.  As my son will be in Baltimore for the next 5 years, he will need your address so he can drop by whenever you cook something like this.  If you'll stick to the specials I'll cover the cost of the meat for both of you.

@Foghorn, no problem! What's he doing in Bawlmer? I'm more than happy to bring him egged stuff on the regular.

He's going to Peabody/Hopkins for a music performance/sound engineering dual degree.  They accept a max of 10 (fewer most years) who they think can keep up at the Peabody Conservatory in music performance and simultaneously keep up in the classes at the Johns Hopkins Whiting School of Engineering.  It's a 5 year program that has the option of a masters degree if you take a few extra classes in the 5th year in addition to the intership that year - so he is planning to do that.  He'll probably be living at/near Peabody rather than the Homewood campus freshman year.  Not sure after that. 

DAYUMMMMMM.

Good for your kid! I had a buddy that went for Clarinet. I can still remember how stressed he was about the audition week. Color me impressed.

In terms of living arrangements, does he want the traditional campus style(Homewood) or "artsy, hipster" style(Mt Vernon)? That's going to be the difference on a superficial level.

travisstrick

 Pittsburgh aka black and blue. 

Foghorn

"In terms of living arrangements, does he want the traditional campus style(Homewood) or "artsy, hipster" style(Mt Vernon)? That's going to be the difference on a superficial level.

We're sorting out details.  He has until May 1 to commit.  He's also accepted to UT Austin for Electrical Engineering.  I think he has to live on campus at Peabody freshman year. 

Are there any condos in the area that are affordable and a decent investment?

DMW

Dude...

Eggcelsior

@Foghorn I just did a cursory search and there are a few 1b/1b for under 200k. Finished row homes in the area go for 1m+ but you can find one that needs updating for under 200k(or ones that could have been in "The Wire" for 15-30k just 4 or 5 blocks away) Stay between Calvert and Charles above 24th for young families/student resident rentals for homewood and between the same streets south of mt royal for the same type of neighborhood. Mt Vernon will have more shops and there are a few music stores due to Peabody. Meyerhoff symphony hall is nearby along with Penn Station in case he wants walking  access to the train to go to DC/airport/anywhere on east coast(Amtrak station).

Foghorn

Hmmm.  That's good food for thought.  Thanks!

SkinnyV

Anaconda.....

TigerTony

What?! No special technique?
We need a name for this innovative cooking method. 
One question though. Tong flip or spatula flip?

Eggcelsior

TigerTony said:

What?! No special technique?
We need a name for this innovative cooking method. 
One question though. Tong flip or spatula flip?

Tong