[AW335TT]

Originally Posted by TXSTYLE

I know I may be in the huge minority here, but I can and will only tolerate a slight pink line on my steaks. Can't do the rare thing at all. And before you go all Gordon Ramsay on me, just know that "taste is VERY subjective". For me, a more thorough cooking suits my taste buds.

Taste is subjective. What's not subjective is that cooking a steak well done ruins what made that steak high quality to begin with.

I eat meat that's cooked well done, it's just never steak.

[Alfisti]

Originally Posted by AW335TT

Taste is subjective. What's not subjective is that cooking a steak well done ruins what made that steak high quality to begin with.

I eat meat that's cooked well done, it's just never steak.

I call bullshit.

I prefer it medium but the idea that well done = cardboard is BS. It's tougher to cook it well and keep it moist but it can be done, I do it for my father in law all the time.

[AW335TT]

Originally Posted by Alfisti

I call bullshit.

I prefer it medium but the idea that well done = cardboard is BS. It's tougher to cook it well and keep it moist but it can be done, I do it for my father in law all the time.

Keep it as moist as you want, the texture of the meat completely changes.

Call BS as much as you want, doesn't change anything.

[TXSTYLE]

Originally Posted by Alfisti

I call bullshit.

I prefer it medium but the idea that well done = cardboard is BS. It's tougher to cook it well and keep it moist but it can be done, I do it for my father in law all the time.

Yes.
It is a preference. I prefer NOT to eat blood or rare meats, period. I enjoy the finest cuts of Ribeye, NY Strips or T-Bones just as well as those who choose to eat theirs raw.
And absolutely it can be cooked well done and yet be moist and ultra tender. It's all about the cook. I have experimented over many years, tons of meats, temps, thickness, and even the amount of salt. Medium Well or no thanks for me.

[UncleWede]

^Just when I was starting to think I liked you

[TXSTYLE]

Originally Posted by UncleWede

^Just when I was starting to think I liked you

[AW335TT]

http://munchies.vice.com/articles/or...r-brain-health

I think some of you have been impacted.

Haha just messin..

[JasonCSU]

Originally Posted by TXSTYLE

And absolutely it can be cooked well done and yet be moist and ultra tender.

This does not compute.

[TXSTYLE]

Originally Posted by JasonCSU

This does not compute.

I'm from TEXAS bruh... We INVENTED and PERFECTED beef.

Nuff said!

[j_marinelli]

Took the day off to do my first brisket


All 14lbs of her glory squeezing in to her "skinny pan"


All rubbed down and into the sauna she goes....


Update 4 Hours in:

[UncleWede]

What time shall we arrive???

[AW335TT]

Going to try and dry age this for about a month.

[daixloxbmw]

Originally Posted by AW335TT

Going to try and dry age this for about a month.

Should have bought a piece with the fat cap intact. It helps minimize the loss of meat when you have to trim off the dried crust.

[AW335TT]

Originally Posted by daixloxbmw

Should have bought a piece with the fat cap intact. It helps minimize the loss of meat when you have to trim off the dried crust.

About 90% of it has a nice fat cap on it, it thins out towards that end.

[daixloxbmw]

Originally Posted by AW335TT

About 90% of it has a nice fat cap on it, it thins out towards that end.

Good but I couldn't really tell from that angle. I've dry aged beef twice, for 30 and 45 days. I prefer 30 days.

[ShopVac]

Originally Posted by AW335TT

Going to try and dry age this for about a month.

Never tried that...what's the process?

[AW335TT]

Originally Posted by ShopVac

Never tried that...what's the process?

At restaurants they usually put them in humidity controlled refrigerators, one wall is a giant salt slab, salt draws out the moister.

I can't completely empty out one of my refrigerators at home so I'm using a Umai dry bag. It's my first time doing it, I'll see how it goes.

There's a bunch of YouTube videos showing the Umai bags.

[daixloxbmw]

Originally Posted by ShopVac

Never tried that...what's the process?

Step 1: Get a large slab of beef, preferably with the bone in and fat cap intact.



Step 2: Age in temperature and humidity controlled space with adequate airflow. I used an old mini fridge in the basement with a small fan. The temperature in my mini fridge fluctuated wildly so I had to check on it at least twice a day to make minor adjustments.



Step 3: I aged this slab for 30 days. Most say you need at least 21 days to notice any appreciable improvements in tenderness. I found 30 days to be the sweet spot with a beefier flavor and good tenderness. At 45 days, the tenderness is even better but the flavor takes on a cheesy/nutty aroma, which is an acquired taste.



Step 4: Trim off dried crust. Started with a 8 lb slab. After the moisture loss and trim from the dry aging process, I am left with just over 5 lbs. Notice the intense, deep purple color of the beef compared to the light pink I started with.



Accounting for the 3 lbs I lost during the dry aging process, I estimate that I paid about ~$18/lb to dry age my own beef, which is easily at least half the price of buying it that way.

Enjoy!

[AW335TT]

..

[ASAP]

Does anyone have any experience with this grill? Can it do steaks and so forth?

http://m.homedepot.com/p/Weber-Q-120...0001/204613487

[ouchie]

Originally Posted by ASAP

Does anyone have any experience with this grill? Can it do steaks and so forth?

http://m.homedepot.com/p/Weber-Q-120...0001/204613487

It says Weber

[AW335TT]

Originally Posted by LainyLove

I don't a lot of meat but omg that looks so good !?

Thanks! It actually was really good