Parents weekend at WSU for daughter #2!
“Dad, I miss steak. I literally dream of steak… We’re not going out; you’re cooking in (at a VRBO).”
The barbecue grill turned out to be a Blackstone On-the-Go - a GRIDDLE - but Dad still came through.
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As they say “A good craftsman never blames his tools!” In this case, you didn’t have to - but I feel your VRBO-related pain!
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LOL everything else here has been great; they even have acceptable knives! I’ll definitely provide some feedback re: calling a camp griddle a bbq, however.
You don’t travel with a knife roll??? 
If we are driving to a VRBO, I always bring knives and cutting boards.
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We take ours every time. Just went in the suitcase for Japan.
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I hate checking if I can avoid it and rarely fly international for vacation. 
We always fly with booze, so are always checking. I find the cult of carry on only weird. Travel is so much easier if not lugging a bag around. Some risks and downsides, sure, but for me more than worth it.
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I travel and fly nonstop for work 90+% of the time, and prefer not to wait for bags at destination. On the rare occasion I have a long layover I check.
Work travel is different. Totally agree on that.
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I made a few work trips to Ekaterinburg, where the second leg only flew twice a week. Got me in the habit of only taking carry on.
-Al
Dumb question Milt, this is my first time with these from Costco, mine are actually 2 thin-ish steaks so are these considered pre trimmed? It appears they’ve been “filleted” and the silver skin/membrane already removed does that make sense? Also do you leave them whole or cut into individual steaks?
Always!
Wish I could help mine are still wet aging in the bag.
We had a ribeye tonight.
I was taught that by a professor 30 years ago and still quote it often. However, the phrase taught to me was a variation.
“It’s a poor technician who blames his equipment for his own inadequacies.”
First thought. I’ve been offline for a while for a number of (unimportant) reasons, but coming back to this thread and reviewing all the posts after several months is truly overwhelming. The people of this thread know how to live! 
Speaking of knowing how to live, I just got back from a trip to Florence and on my last night broke down and ordered one of the famous Florentine Steaks. I know this thread is mostly dedicated to cooking your own, but curious about what the beef experts here think of these steaks (I’m assuming more than a few of us have tried them).
Supposedly they are a different breed of cattle from typical American steak and are super lean. As such, they cook them very rare. To be honest, I was a little scared.
I ordered a 1KG (minimum size) true porterhouse and asked them to cook it a little more than normal. They didn’t banish me for the request. It still would be considered rare by American standards. Honestly, I thought it was delicious and ate the whole thing. Excellent char, very tender and just real good taste. Interestingly, I didn’t get the meat sweats overnight or feel too thirsty, as I often do when I gorge out.
Anyone else have similar experience?
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The breed is Chianina. They’ve been in the US at some level for quite a long time, but I think mainly used to crossbreed (they are large and grow quickly). There were some in the valley where I grew up, although we didn’t raise any.
-Al
I don’t usually post pictures here because I’m not that talented taking pictures, and I tend to think about it too late. This was a prime-ish Tri-tip cooked for half an hour in my Weber kettle and then finished in my Annova Precision Oven at 140 for 80 minutes.
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Busted into the cryovac this morning. Two photos one whole with the breakdown and results. I removed any hard fat and some small bits that may have been a bit unpleasant to chew. Mainly the hard white line down the middle. It wasn’t sinew but just really hard fat.
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That looks like it’s just half of the whole tho