As a side note, did you know Julia was an agent of the OSS during WWII?I read this entire post in the voice of Julia Child.
It's Grilling Time! The Official Stangnet Grill/Smoke Thread
- Thread starter Olivethefet
- Start date
I did a reverse seer on these steaks. I started by cooking them in the oven at 250 till they reached an internal temp of 115. I let them rest for about 15 minutes.
Then on the fire for their seer.
Came out great, beautiful medium rare. I didn’t get a picture of the Reasor’s steak, the boys are like wolves around cooked meat.
I’m developing a lust for a ceramic grill, not sure which brand to get though.
Oh yeah, the results. The Reasor’s steaks were a little better. Not really worth the extra twenty bucks though. That kind of surprised me. They both seemed like very nice steaks.
Depending if my youngest can make it back from school next weekend I’ll go to the next step. Reasor’s versus the butcher.
Then on the fire for their seer.
Came out great, beautiful medium rare. I didn’t get a picture of the Reasor’s steak, the boys are like wolves around cooked meat.
I’m developing a lust for a ceramic grill, not sure which brand to get though.
Oh yeah, the results. The Reasor’s steaks were a little better. Not really worth the extra twenty bucks though. That kind of surprised me. They both seemed like very nice steaks.
Depending if my youngest can make it back from school next weekend I’ll go to the next step. Reasor’s versus the butcher.
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I have a large Big Green Egg that I've used for 12 years now. I love it. The Kamado Joe has a lot off cool accessories and most are interchangeable. The BGE is made in Mexico, the Joe in China.
If you end up deciding on the Egg, look for an Eggfest near you and sign up to buy one of the demo eggs. The come nicely equipped at a nice discount, you just need to get it home. Just remember to never, ever use lighter fluid or everything you make will taste like lighter fluid until the end of time.
Until now, the only thing I knew about Julia was that she cooked and had a crazy voice.
Thanks for ruining it.
Next, I suppose somebody's gonna take a shot at Santa.
Yeah, I’ll be testing there doneness before mixing with the butter
I just like the fact that he is watching videos about steak!
Probably a Guga video.
What 8s BOTG?
Probably a Guga video.
What 8s BOTG?
Does it matter which Gods? Greek, Norse, Celtic... Aw crap, are the Vorlons back again?!
"In a world where every day is a struggle for survival, you need all the gods you can get." -Londo Mollari
So it begins.....
Egg yolks cured and dried. I had to use the oven at it‘s lowest setting to finish drying them. One recommendation? Make sure you put a pretty thick salt/sugar base below the yolk before curing. A Dehydrator might be nice as well. They’re dry enough to grate now though.
Bone marrow cooked waiting to be scooped out. There’s a lot of bone marrow that is melted in the bottom of the pan, you want to use this too. It comes out cooked (and pretty tasty considering there’s no seasoning yet) with chunks.
I dug all the marrow out and drained the pan into a measuring cup. Since it was chunky I thought i should blend it with my immersion blender
This is the contents of three full bones. Roughly five ounces per bone. This will make
loads of butter. To bad y’all don’t live closer, I’d gift you some. I had a fourth bone (split). I stuck it into the freezer for my brother, he wants to make some as well.
So the ingredients call for two parts butter to one part bone marrow! So yes, that means 30+ ounces of butter....
Luckily I just so happen to have four eight ounce blocks. Yes, I know that’s three in the picture, I had a fourth in the fridge.
That leaves a little extra to use for basting the steaks while cooking tomorrow.
I‘ve got to do some clean up and let the marrow cool a bit right now before I do the blending of all the ingredients.
Egg yolks cured and dried. I had to use the oven at it‘s lowest setting to finish drying them. One recommendation? Make sure you put a pretty thick salt/sugar base below the yolk before curing. A Dehydrator might be nice as well. They’re dry enough to grate now though.
Bone marrow cooked waiting to be scooped out. There’s a lot of bone marrow that is melted in the bottom of the pan, you want to use this too. It comes out cooked (and pretty tasty considering there’s no seasoning yet) with chunks.
I dug all the marrow out and drained the pan into a measuring cup. Since it was chunky I thought i should blend it with my immersion blender
This is the contents of three full bones. Roughly five ounces per bone. This will make
loads of butter. To bad y’all don’t live closer, I’d gift you some. I had a fourth bone (split). I stuck it into the freezer for my brother, he wants to make some as well.
So the ingredients call for two parts butter to one part bone marrow! So yes, that means 30+ ounces of butter....
Luckily I just so happen to have four eight ounce blocks. Yes, I know that’s three in the picture, I had a fourth in the fridge.
That leaves a little extra to use for basting the steaks while cooking tomorrow.
I‘ve got to do some clean up and let the marrow cool a bit right now before I do the blending of all the ingredients.
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