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I had one of the best steaks I've ever eaten tonight. I don't know what the cut was, but if I were to guess, I'd say it was a strip steak. It came to me a perfect medium rare, sliced on the bias and served with fried potatoes, cauliflower, white cabbage, anaheim peppers, and a peanut romesco sauce.
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Dio perdona tante cose per un’opera di misericordia
God forgives many things for an act of mercyAlessandro Manzoni
Knock it off. This board has enough problems without a dose of middle-age lechery.
pelagius -
The Eagle has landed....in the fridge for 60 hours of dry aging."The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."
"They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."
"I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."
-Rick MajerusComment
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Originally posted by The Notorious J.I.C. View Post
Same here. Went with a 6.5 lb bone-in, USDA Choice, pre-seasoned roast from the Co' (Hey PU)."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creeksterComment
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10 lb Choice. We have 5 guests in addition to our horde.Originally posted by Jeff Lebowski View Post
Same here. Went with a 6.5 lb bone-in, USDA Choice, pre-seasoned roast from the Co' (Hey PU)."The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."
"They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."
"I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."
-Rick MajerusComment
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Is there a noticeable dry age effect after 2 days in the fridge?Fitter. Happier. More Productive.
sigpicComment
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I shoot for five days when I can. I worked at a restaurant in high school that would age beef 2 weeks. You end up trimming a significant amount of leather off the top, but the flavor was out of this world.Originally posted by TripletDaddy View Post"The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."
"They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."
"I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."
-Rick MajerusComment
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That is why I ask. Chophouses tend to promote beef dry aged for 2 weeks. You can see the darker colors on the meat. Dry aging something for 2 days strikes me as being akin to putting something on the smoker for 9 minutes. Have you found that 5 days is when you can really start to see the coloring in the meat?Originally posted by The Notorious J.I.C. View Post
Harmon's was selling 2 week aged meat. As you indicated, They did trim it before they tied it up. I'm excited to give it a spin. I've never done dry aged at home. We are doing our dinner Friday night.Fitter. Happier. More Productive.
sigpicComment
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2 days doesn't do as much for the color or flavor, but it does make it more tender. There is some color change in five days. I would like to go longer, but my wife doesn't tolerate it taking up refridgerator space for much longer than that.Originally posted by TripletDaddy View Post"The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."
"They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."
"I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."
-Rick MajerusComment
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Originally posted by The Notorious J.I.C. View Post
No wonder you can field your own baseball team. 60 hours has to be a record.
A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad AliComment
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You guys are making me re-think my New Years Eve plans. Somehow we got locked into the tradition of beef wellington on Christmas Eve - at least that's what my son is insisting. We ended up with plans that require our presence at the in-laws on Christmas Eve this year so my son accepted New Years Eve as an acceptable alternative beef wellington night.
Maybe I should throw all convention to the wind and do prime rib instead..."It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IVComment
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My mom and sister have been doing chateaubriand the last couple of Christmases. That or prime rib has always been the Christmas Eve dinner. I will miss that this year.Originally posted by kccougar View Post"Nobody listens to Turtle."-TurtlesigpicComment
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Enjoy whatever hippy alternative you will be having having....sucka!Originally posted by Surfah View PostI'm your huckleberry.
"I love pulling the bone. Really though, what guy doesn't?" - CJFComment
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Anyone still looking for a good deal on Prime Rib, Dan's in Foothill village has boneless Prime Ribeye Roast for 8.99/lb and choice bone-in for 5.99/lb. I picked up one of each for the holidays."You interns are like swallows. You shit all over my patients for six weeks and then fly off."
"Don't be sorry, it's not your fault. It's my fault for overestimating your competence."Comment
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Today is the day. I am very excited. We normally do pizza on X-mas Eve and X-mas Day won't work for us this year because we will be over at the in-laws with all the other siblings, cousins, etc. So tonight I am doing a prime rib for MMM and I, plus my MIL and FIL. Small crowd, kids away with babysitter. Followed by a movie. Should be fun.
We are doing an early dinner so I have already started bringing the meat to room temp. A 3-rib rack with a garlic coating. Menu also includes baked potato, creamed corn, salad and gru popovers.
My main concern right now is timing. A 7 pound roast at altitude...how long is that going to take? 2 hours? 3 hours? Plus I want to let it stand for around 20-30 mins prior to carving.
Fitter. Happier. More Productive.
sigpicComment
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Depends on the temp you set your oven. I like searing the meat on a high temp for 30 min or so then drop down to 225. For 7 lb I would plan on 2.5-3 hours. I take it out of the oven when the temp is about 7-10 degrees short of my goal and let it rest. I'm assuming you have a thermometer. Good luck. Folks need to post pics - maybe we can make a calendar: The Meat of CUF 2011.Originally posted by TripletDaddy View PostToday is the day. I am very excited. We normally do pizza on X-mas Eve and X-mas Day won't work for us this year because we will be over at the in-laws with all the other siblings, cousins, etc. So tonight I am doing a prime rib for MMM and I, plus my MIL and FIL. Small crowd, kids away with babysitter. Followed by a movie. Should be fun.
We are doing an early dinner so I have already started bringing the meat to room temp. A 3-rib rack with a garlic coating. Menu also includes baked potato, creamed corn, salad and gru popovers.
My main concern right now is timing. A 7 pound roast at altitude...how long is that going to take? 2 hours? 3 hours? Plus I want to let it stand for around 20-30 mins prior to carving.
"You interns are like swallows. You shit all over my patients for six weeks and then fly off."
"Don't be sorry, it's not your fault. It's my fault for overestimating your competence."Comment
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