What a great idea, might need to do this for my Oreo. He loves his ice cubes.Scott Brunson wrote: ↑May 21st, 2020, 1:03 pmI frequently reduce the stock a lot and then freeze in ice cube trays. The last bit of stock in the pot goes into different ice cube trays and becomes dog treats.Sarah Kirschbaum wrote: ↑May 21st, 2020, 12:45 pmYep! When you make a ton of stock it's essential to reduce it, if only for storage purposes. All flavor is retained but it takes up a fraction of the freezer space!
Kyser seems pretty excited about this batch.![]()
Steak Porn
- Brian S t o t t e r
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Re: Steak Porn
CT: rieslinghoarder
2020 WOTY: 2001 Joh. Jos. Prum Wehlener Sonnenuhr Riesling Spätlese
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Re: Steak Porn
First Flannery hanger ... was delicious. Glad there’s more in the freezer. Enjoy your Memorial Day weekend!
Phil
Re: Steak Porn
Looks delicious.... I need to order one of those next time.Andrew Kotowski wrote: ↑May 17th, 2020, 9:08 am Realized I posted in the Flannery thread, but not here![]()
Phil
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Re: Steak Porn
Skirt steaks from Rain Shadow Meats, using The Pioneer Woman - Ree Drummond’s fajita marinade. Fantastic recipe (see below). Couple of thoughts - don’t let it sit overnight; the citric acid in the limes will cook the meat (think ceviche). Also, the marinade has quite a bit of olive oil, which makes it taste great, but know that it is one step short of pouring gasoline on your fire. Be careful putting the meat on and the first time you flip... and use your vents aggressively to manage the fire and smoke for the first couple of minutes. Cook direct over a mix of lump charcoal and wood chunks. As always, more on my Instagram at @AKGrill
https://thepioneerwoman.com/cooking/bee ... x2k2v4ysuE
https://thepioneerwoman.com/cooking/bee ... x2k2v4ysuE
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Re: Steak Porn
Flannery KC
Toasted fennel seed, rosemary, garlic, Sumo Mandarin zest (s&p)




Farro with roasted garlic, end of season chard from the garden (thyme too)
Extra vecchio Balsamico


Toasted fennel seed, rosemary, garlic, Sumo Mandarin zest (s&p)




Farro with roasted garlic, end of season chard from the garden (thyme too)
Extra vecchio Balsamico


Tous les chemins mènent à la Bourgogne!
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On CT, I'm S1
Re: Steak Porn
Flannery 28-day NY Strip (it was raining, so I did it inside on cast iron, with the reverse-sear method). I salted it overnight on a rack in the fridge which is why it's so bright red.










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Re: Steak Porn
Flannery Tomahawk, reverse-seared in the smoker
Apparently I'm lazy, have a narrow agenda, and offer little in the way of content and substance (RMP) (and have a "penchant for gossip" -KBI)
Re: Steak Porn
Reverse sear using your smoker? Where’d you ever get that idea?
![wink [wink.gif]](./images/smilies/wink.gif)
So how low did you smoke it at? And the result.....?
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Re: Steak Porn
I made it up, obviously (patented)
I did about an hour, 250 degrees, pan-seared. Awesome. Next time, with a cut that thick, I’ll do same temperature but high smoke for more flavor
Apparently I'm lazy, have a narrow agenda, and offer little in the way of content and substance (RMP) (and have a "penchant for gossip" -KBI)
Re: Steak Porn
You sure you didn’t get the recipe from your junior high school girlfriend? You know, the one no one ever met, b/c “she didn’t live around here”.......Todd F r e n c h wrote: ↑June 1st, 2020, 2:49 pmI made it up, obviously (patented)
I did about an hour, 250 degrees, pan-seared. Awesome. Next time, with a cut that thick, I’ll do same temperature but high smoke for more flavor

If you’ve got the time, try the low and slow method on the lowest possible heat setting of your smoker. Gives you more time to sear the beef in the cast iron.
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Re: Steak Porn
Approximately how long would that take? 2 hours? Why would I want to sear the beef more in the cast iron?ERPark wrote: ↑June 2nd, 2020, 4:54 pmYou sure you didn’t get the recipe from your junior high school girlfriend? You know, the one no one ever met, b/c “she didn’t live around here”.......Todd F r e n c h wrote: ↑June 1st, 2020, 2:49 pmI made it up, obviously (patented)
I did about an hour, 250 degrees, pan-seared. Awesome. Next time, with a cut that thick, I’ll do same temperature but high smoke for more flavor![]()
If you’ve got the time, try the low and slow method on the lowest possible heat setting of your smoker. Gives you more time to sear the beef in the cast iron.
Also, my girlfriend is a model, in Canada.
Apparently I'm lazy, have a narrow agenda, and offer little in the way of content and substance (RMP) (and have a "penchant for gossip" -KBI)
Re: Steak Porn
Depends how low you can go with your rig. As much as the Traeger is maligned, the fact that it smokes best at low temps is perfect for my style. On a cool night or day, it will chug along at 125 degrees +/- 5, with spikes to 160-170 degrees when pellets get chewed up/ignited.Todd F r e n c h wrote: ↑June 3rd, 2020, 11:10 amApproximately how long would that take? 2 hours? Why would I want to sear the beef more in the cast iron?ERPark wrote: ↑June 2nd, 2020, 4:54 pmYou sure you didn’t get the recipe from your junior high school girlfriend? You know, the one no one ever met, b/c “she didn’t live around here”.......Todd F r e n c h wrote: ↑June 1st, 2020, 2:49 pm
I made it up, obviously (patented)
I did about an hour, 250 degrees, pan-seared. Awesome. Next time, with a cut that thick, I’ll do same temperature but high smoke for more flavor![]()
If you’ve got the time, try the low and slow method on the lowest possible heat setting of your smoker. Gives you more time to sear the beef in the cast iron.
Also, my girlfriend is a model, in Canada.
Lower internal temp when you pull the protein off the smoker means more time you can spend searing it in the cast iron. 15 seconds more per side may not sound like much, but it can be the difference between a solid sear versus a moderate sear.
Say hi to your Canadian super model GF for us......
![[neener.gif] neener](./images/smilies/neener.gif)
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Re: Steak Porn
Can you souis vide above medium? What is max temperature it can be brought to in the water before grilling?
Cheers,
Tony
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Re: Steak Porn
You can sous vide up to the temperature of boiling water.
Joule says 147 degrees is well done and 154 degrees is very well done.
Joule says 147 degrees is well done and 154 degrees is very well done.
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Re: Steak Porn
A fantastic Flannery ribeye on the Weber with an equally fantastic Di Co Napa cab .... long live summer in Chicagoland.
Phil
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Re: Steak Porn
Is that a Jorge? Your sear looks mighty fine.
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Re: Steak Porn
You can sous vide to any temp you like (max on my Joules is 208°F, I've gone as high as 203°F, but not for steak!). There may actually be an advantage, if someone is insisting on a higher level of doneness, that the steak will be more tender than if it was cooked traditionally at that same temperature. Since sous vide is slow, it gives more time for connective tissue collagen to convert to gelatin and for endogenous proteases to tenderize the meat (although they will loose activity at higher temps), and also for fat to render on the interior.
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
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/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
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Re: Steak Porn
![pwn [pwn.gif]](./images/smilies/pwn.gif)
Thanks Kevin. Didn’t know if there was an upper limit that turned steak into a braise type end resultK_F_o_l_e_y wrote: ↑June 15th, 2020, 9:00 amYou can sous vide to any temp you like (max on my Joules is 208°F, I've gone as high as 203°F, but not for steak!). There may actually be an advantage, if someone is insisting on a higher level of doneness, that the steak will be more tender than if it was cooked traditionally at that same temperature. Since sous vide is slow, it gives more time for connective tissue collagen to convert to gelatin and for endogenous proteases to tenderize the meat (although they will loose activity at higher temps), and also for fat to render on the interior.
Cheers,
Tony
Tony
- Brian S t o t t e r
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Re: Steak Porn
God I can't wait to post my Jorge steak porn this Saturday. Cooking up a fancy feast for our 5 year wedding anniversary 

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2020 WOTY: 2001 Joh. Jos. Prum Wehlener Sonnenuhr Riesling Spätlese
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Re: Steak Porn
Thanks! No, a 16 oz boneless ribeye. It was one of the thicker ones, though, and maybe the camera angle , too.
Phil
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Re: Steak Porn
Yeah, must be the angle!
Ch00 (pronounced “cancel”)
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Re: Steak Porn
That’s what she.......oh wait, never mind.
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Re: Steak Porn
Salting a Jorge for our 5-year wedding anniversary dinner tomorrow 
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Re: Steak Porn
Looks good. What temperature or temperatures did you use?
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Re: Steak Porn
Cooked at 350 to 115 internal, cranked to 500 and pulled at 128. In hindsight, I should have pulled the steak when i turned up the heat so I could have driven a better crust. First time on a Traeger, so I’m ok with it 
Also would probably have cooked at 300 and taken longer on the front end of the “reverse sear;” we started late and kids were complaining about being hungry.
I also would have pulled at 123, personally, but my friends wanted medium/med rare.

Also would probably have cooked at 300 and taken longer on the front end of the “reverse sear;” we started late and kids were complaining about being hungry.
I also would have pulled at 123, personally, but my friends wanted medium/med rare.
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Re: Steak Porn
It looks like some of the fat didn't render. What would you think about pulling it at 130 or 131?
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Re: Steak Porn
That's my only issue with reverse sear at 225 degrees - doesn't render the fat on some cuts of meat. Works great for filet and less fatty cuts.
My avatar is a twelfth century Berserker Lewis rook, from the British Museum. "He stands armed with a sword and exposes his huge teeth with which he bites into his shield. It is this gesture that identifies him as a Berserker – a fierce warrior drawn from Norse mythology that bites his shield in a self-induced frenzy prior to battle."
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Re: Steak Porn
Brian happy anniversary, you’re only 45 behind us.Do you have an after of the Jorge.Brian S t o t t e r wrote: ↑June 19th, 2020, 12:00 pm Salting a Jorge for our 5-year wedding anniversary dinner tomorrow
D21428E8-3F9B-494B-BB03-8A46B9F62876.jpeg
I’m cooking a Jorge, tri-tip and a couple of hangers tomorrow for my fishing buddies and wives, any help will be appreciated.Hope things are going well, still haven’t talked to my cousin, I think he may be missing
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Re: Steak Porn
If I’m trading off between rendered fat and driving the steak up to a medium temp, I’ll take the former. We usually cook to rare, especially on a prime/dry-aged cut.stevetimko wrote: ↑June 20th, 2020, 9:57 am It looks like some of the fat didn't render. What would you think about pulling it at 130 or 131?
Either way, was fun to try out the Traeger, but I’m a much bigger fan of open flame / cast iron skillet for steak.
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Re: Steak Porn
Poor cousin!Mike Maguire wrote: ↑June 26th, 2020, 10:37 pmBrian happy anniversary, you’re only 45 behind us.Do you have an after of the Jorge.Brian S t o t t e r wrote: ↑June 19th, 2020, 12:00 pm Salting a Jorge for our 5-year wedding anniversary dinner tomorrow
D21428E8-3F9B-494B-BB03-8A46B9F62876.jpeg
I’m cooking a Jorge, tri-tip and a couple of hangers tomorrow for my fishing buddies and wives, any help will be appreciated.Hope things are going well, still haven’t talked to my cousin, I think he may be missing![]()
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Re: Steak Porn
![wow [wow.gif]](./images/smilies/wow.gif)
Bob Wood - 1949-2013 Berserker for eternity! RIP
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Re: Steak Porn
Indeed, looks great I have some in freezer.Brian S t o t t e r wrote: ↑June 27th, 2020, 10:50 amPoor cousin!Mike Maguire wrote: ↑June 26th, 2020, 10:37 pmBrian happy anniversary, you’re only 45 behind us.Do you have an after of the Jorge.Brian S t o t t e r wrote: ↑June 19th, 2020, 12:00 pm Salting a Jorge for our 5-year wedding anniversary dinner tomorrow
D21428E8-3F9B-494B-BB03-8A46B9F62876.jpeg
I’m cooking a Jorge, tri-tip and a couple of hangers tomorrow for my fishing buddies and wives, any help will be appreciated.Hope things are going well, still haven’t talked to my cousin, I think he may be missing![]()
AE262E6B-2B6D-4DDA-82AF-21DEE7CA6D2F.jpegD2DDF529-FFA0-4FF6-9876-8463A95DD2D1.jpeg
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Re: Steak Porn
Yes, just enough to warm the fat through
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Re: Steak Porn
My new go-to technique is to first cook over oak to get a char, then finish on my gas grill Until 123-125 over low heat.
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Re: Steak Porn
they were in the meat dept, across from the the butcher's work area in an end cap. IIRC, they were frozenChris S p i k e s wrote: ↑June 29th, 2020, 8:57 amWhat section of Costco were these in? Frozen meats?
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Re: Steak Porn
Flannery California Reserve Ribeye
Indirect on the Weber @450° 6min one side, 4min other side Then 2min per side over flaming coals to sear. Rest 4 minutes.
Indirect on the Weber @450° 6min one side, 4min other side Then 2min per side over flaming coals to sear. Rest 4 minutes.
Bob Wood - 1949-2013 Berserker for eternity! RIP
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Re: Steak Porn
Home sweet home! Flannery dry-aged rib-eye and a Painted Hills “Flannery Defender” for the kids.
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Re: Steak Porn
Hahaha, "Flannery Defender!" I love it. And, yes, I too do the same thing. I love my kids but, at seven and ten years old, they can eat "normal" steak when we serve it. Don't get me wrong: it's still nice stuff, but not the Flannery (every time). I gladly share the hangers (their favorite) because one package is enough for the whole family. However, when it's a NY or ribeye, one steak is perfect for me and my wife, but I'm not willing to thaw another for them to eat some of it.
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Re: Steak Porn
Straight Painted Hills last night, as they had a hell of a sale locally.
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