Good day egging...

NoVA Bill

Well I didn't get to the SSFest, looks like it was a hoot, but my bone-in pork roast finished the Hi Mt. cure today. The roast was egged indirect at 250 dome with cherry chunks for smoke then pulled at 140 degrees.

Unfortunately there was a little chine on three of the ribs which made the carving into chops a bit difficult. Now I know what it looks like so I'll cut it out next time I see it.

The end cut on right side of the board was very good, saved half for the wife. This was a good effort at making Kassler Rippchen, need apple chunks next time.


Six ribs were vac packed and put in the freeze another one is in the frig for dinner later in the week.

Tonights dinner was one of my dry aged NY Strips. I'm still learning the art of searing at high temp them roasting to desired temp. I pulled at 120 and it was perfect for me. Saved a piece for the wife.

Pan fried some cauliflower, green beans and mushrooms in EVOO to go with the steak that made for a very tasty meal.

cookn biker

How was the flavor on the pork Bill? Color looks good.
That steak looks perfect on color for me. How long of a dry age on that? Fried cauli is great!
Thanks.

NoVA Bill

Hi Molly,

Given my bias with the cook (haha) I asked my wife, Lyn, the pork taste question. Ans: "a cross between a pork chop and kassler rippchen." I did get a thumbs up from Lyn.

The steak started as a NY Top Loin sub-primal that I drybagged for 28 days. Cauliflower indeed was a nice change.

Thanks!

Bash

Bill,

Steak looks great. I really need to try some dry aging.

What do you do with the bone in pork roast? What does the curing do to the taste? Looks very good!

Thanks for posting.

Richard

Car Wash Mike

Nice job. Thx for all the kind words. Hope to meet you soon.

Mike

Hoss

GOOD EATS!Great post! It all looks splendid!

NoVA Bill

Thanks Bash.

I'm not fully a dry aged steak fan yet. Need to do a ribeye sub-primal for comparison purposes.

First the bone-in pork roast is a wonderful eggin' hunk o'meat - just doing a normal cook at 350 dgrees. However, I'm on a quest to make kassler rippchen ergo I'm trying the Hi Mt. cure to get the German flavored smoked pork chop. The wife basically said I was half way there.

NoVA Bill

Thanks!

NoVA Bill

Thanks Hoss!

rsmdale

Great job on the cooks Bill,love the dry aged beef!!



GOOD EATS AND GOOD FRIENDS


DALE

NoVA Bill

Hey Dale,

Thanks, I'm anxious to get thru these NY's and get a ribeye going for comparison. I'm thnking 28 days may have been a week too long for NY. Thoughts?

Gandolf

Hey Bill,

Pork roast looks terrific! Looks like you've got the sear and roast thing down pretty well too. Nice cooks.

NoVA Bill

Hey Dave,

Thanks!

How about this weather - just wonderful (finally)!

Big George's BBQ

I would hit that

Gandolf

Ain't it the truth!!