#141
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Well swivel on this one, because Crystal Palace sell 34 different designs of hat and cap. Thirty-f*cking-four?! |
#142
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A good debate blind. The pictured 100 day piece of t bone was the longest age I've tried. It was superb! However not to everyone's taste. It is not juicy like a young steak but what you lose on juice you more than make up for on flavour. I think over 50 days needs to be cooked over charcoal as that wood smoke and char compliments the stronger flavour. Not sure I'd like much more age than 100 days but would def try it.
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#143
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60 days my ideal I reckon
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#144
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I really didn't like the blue cheese 'overtones' when I tried 100 day aged but to be fair I'm not one who actually likes any steak cheese combo. I prefer my steak naked, resting in its own glory so the intense cheese non meat flavour didn't suit my palate at all. I doubt I'd repeat the experience to be honest.
I'd agree with your sixty days limit, maybe a couple of weeks more if corn finished? (And I know that sounds so pretentious, but as a rule I won't eat corn fed beef, but a few weeks of corn after a life of grass does produce some flavoursome marbling. Still not sure if it's ok mind.)
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Well swivel on this one, because Crystal Palace sell 34 different designs of hat and cap. Thirty-f*cking-four?! |
#145
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I sent a tweet to Nathan Mills yesterday, pointing him towards your link but he's not replied, which is a shame. Like you two, I think I would be a little uncomfortable cooking anything aged for over 60 days - and flying in the face of the monks thoughts, If I did, I would almost certainly cook it sous vide with a pan-fried finish.
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"I feel a bit sorry for her with them two kids, she's had it hard." "She likes it hard, that's her trouble." |
#146
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My 100 day plus t bone was indeed from Nathan... The Blue cheese overtones were not noticeable. I had a 45 day aged steak from another butcher and the blue cheese was unbearable. So in short I think if you are going very aged you need a specialist butcher which the butchery certainly is.... Ageing needs to be in a carefully controlled environment and also prep needs to spit on... Trimming all mould off etc.
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#147
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Why do folks want to eat mouldy meat?
In all seriousness Ive had a fair bit of steak this winter, ive been to butchers, farmers markets etc but I have to say the best steak I bought was a Tesco Finest 28 day Aberdeen angus Ribeye Steak, really really nice. Really wasnt expecting that but just goes to show. |
#149
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What cut is a 'Championship' chop monk? They look like on-the-bone valentines, but it's difficult to tell with all that crap on them!
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"I feel a bit sorry for her with them two kids, she's had it hard." "She likes it hard, that's her trouble." |
#150
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They're hoping for a caffeine inspired challnge for promotion to the premier league.
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#151
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Quote:
Single chops from the loin. Championship as this recipe won a big US BBQ comp. really really worked was sceptical but the onion powder and garlic powder balanced any overpowering coffee
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#152
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Quote:
don;t want to launch a whole comparison thing, but we use the local butcher for sausages and chops, and roast joints when we need a specific type or size. Steaks and other cuts are picked on a case by case basis from the shelves of supermarkets.
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#153
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Double post in error.
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einzige Möglichkeit Last edited by Jerry Murphy's Fringe; 20-02-2016 at 09:22 AM. |
#154
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Quote:
Read this ; To view the link you have to Register or Login
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#155
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"I feel a bit sorry for her with them two kids, she's had it hard." "She likes it hard, that's her trouble." |
#156
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Just in case you're interested in the Pitt Cue book it is currently on a lightening deal at Amazon for £9.50.
Finishes at 12:20 today subject to availability of course... To view the link you have to Register or Login
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And remember: If your girlfriend starts smoking..... Slow down and use a lubricant. Last edited by Lom; 01-03-2016 at 10:50 AM. |
#157
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Quote:
One of the best BBQ books I own. Buy buy buy
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#158
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What smoking wood do folks use on their bbqs?
Ive been using the odd bit of hickory but its a bit strong for my taste, any suggestions? |
#160
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Quote:
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