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Beef. It's what's for dinner.

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  • PaloAltoCougar
    replied
    Originally posted by Donuthole View Post
    Sounds perfect for pho, ramen, or shabu shabu. Or perhaps even carpaccio.
    Originally posted by CJF View Post
    Or bulgogi.
    Thanks, gents. Horizons expanded.

    Leave a comment:


  • CJF
    replied
    Originally posted by Donuthole View Post
    Sounds perfect for pho, ramen, or shabu shabu. Or perhaps even carpaccio.
    Or bulgogi.

    Leave a comment:


  • Donuthole
    replied
    Originally posted by PaloAltoCougar View Post
    On a recent Costco run, my wife saw packets of ribeye steak which had apparently been run through a meat slicer, resulting in thin sheets of ribeye, as if to be used in a deli sandwich or whatever, but which was uncooked. Has anyone bought this? How, if at all, does one cook it? Just looking for more ways to get delicious beef into me.
    Sounds perfect for pho, ramen, or shabu shabu. Or perhaps even carpaccio.

    Leave a comment:


  • PaloAltoCougar
    replied
    On a recent Costco run, my wife saw packets of ribeye steak which had apparently been run through a meat slicer, resulting in thin sheets of ribeye, as if to be used in a deli sandwich or whatever, but which was uncooked. Has anyone bought this? How, if at all, does one cook it? Just looking for more ways to get delicious beef into me.

    Leave a comment:


  • Eddie
    replied
    Originally posted by smokymountainrain View Post
    if you put spade l on a shoe, even the shoe might be delicious to the taste and very desirable.
    But how long do you have to sous vide it to make it tender enough to cut with a fork?

    Leave a comment:


  • smokymountainrain
    replied
    Originally posted by Pelado View Post
    What was that about a shoe?

    Also, how long did you sous vide to get it to 122?

    Sent from my SM-G930V using Tapatalk
    if you put spade l on a shoe, even the shoe might be delicious to the taste and very desirable.

    Leave a comment:


  • Pelado
    replied
    Originally posted by CJF View Post
    Sliced

    [ATTACH]10427[/ATTACH]

    Really successful. Melt in your mouth tenderness while still getting a really good smoke flavor. I’m not sure a shoe with Spade L Beef wouldn’t be good. This was very good. I won’t do it this way every time but I’ll definitely add it into the rotation of special occasions.
    What was that about a shoe?

    Also, how long did you sous vide to get it to 122?

    Sent from my SM-G930V using Tapatalk

    Leave a comment:


  • Bo Diddley
    replied
    Wow. That looks amazing!

    Leave a comment:


  • CJF
    replied
    Sliced

    0267602C-A316-419C-8002-F8CDB76A2FDC.jpg

    Really successful. Melt in your mouth tenderness while still getting a really good smoke flavor. I’m not sure a shoe with Spade L Beef wouldn’t be good. This was very good. I won’t do it this way every time but I’ll definitely add it into the rotation of special occasions.

    Leave a comment:


  • CJF
    replied
    Turned out really good.
    Frozen solid out of the packaging.
    50FB6FB8-BE7F-418B-BBF5-A08E2972F685.jpg

    Seasoned and ready to go on the smoker.
    67C95FC8-DD96-46FE-A2E9-53B41CD409DC.jpg

    90 minutes at 180. Internal temp at 47.
    A3358A3D-B3AE-4DF0-9299-5BB01C41FBF4.jpg

    After 8 hours in sous vide at 122.
    8646F779-BB88-4236-BA3E-13769164F592.jpg

    After 7 minutes on each side at 450.
    42DF8274-DB4C-4A4F-BA5D-56EB8927F9D4.jpg

    Leave a comment:


  • CJF
    replied
    Originally posted by Jeff Lebowski View Post
    I salute you sir.

    Don’t forget to share pics.
    I’ve got it in the sous vide now. I’ve documented each step. It was 47 degrees when pulled it. There was decent color and a strong smoke smell. Hopefully that flavor intensifies through the sous vide process.

    Leave a comment:


  • Jeff Lebowski
    replied
    Originally posted by CJF View Post
    I’m a little nervous trying something new, but I received a wagyu tri-tip from Snake River Farm as a gift recently. I decided to make that my dinner tonight. It was frozen solid so I put a thin layer of olive oil and lightly seasoned with Spade L. I’m smoking at 180 for 90 minutes just to get that smoke flavor. I’ll then put more Spade L and then sous vide for 7 to 8 hours a 122. I’ll then reverse sear at 550 on the smoker. I cannot wait. Hopefully I don’t screw it up.
    I salute you sir.

    Don’t forget to share pics.

    Leave a comment:


  • CJF
    replied
    I’m a little nervous trying something new, but I received a wagyu tri-tip from Snake River Farm as a gift recently. I decided to make that my dinner tonight. It was frozen solid so I put a thin layer of olive oil and lightly seasoned with Spade L. I’m smoking at 180 for 90 minutes just to get that smoke flavor. I’ll then put more Spade L and then sous vide for 7 to 8 hours a 122. I’ll then reverse sear at 550 on the smoker. I cannot wait. Hopefully I don’t screw it up.

    Leave a comment:


  • old_gregg
    replied
    Originally posted by beefytee View Post
    I don’t know, but my wife would say meat should never sit out to thaw, it should always be refrigerated. She’s kind of an expert and has her food handlers permit. I’ve never heard of any issues though and if she wasn’t around, I would be fine with it.
    i think this is right, though we frequently throw frozen stuff straight into the sous vide (i like to vacuum seal stuff before it hits the freezer)

    Leave a comment:


  • old_gregg
    replied
    Originally posted by Jeff Lebowski View Post
    I get it. I was reacting to the tragedy of the moment.
    yes it was almost grounds for a divorce. was looking forward to it all week

    Leave a comment:

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