Steak Porn

Paul_Bacino · December 17, 2012, 2:32pm

Corey,

Thank you. My pickles are a refrigerator pickle, which needs no canning or processing, just add liquid seal and place in frig ( they will last for quite awhile ). Mine, Is a sweet and sour type pickle and I will try to find the recipe for you if your interested. Simply though, if you find a favorite commerical pickle, just add back you own stuff. I put in onions, peppers, cucumber slices, asparagus, sea beans in my recipe stuff. You can even use that pickle juice to brine chicken if you wish!!

Paul

I did some killer watermelon rind pickles this summer, sweet, but a good snacker.

Corey_N · December 17, 2012, 2:48pm

Thanks Paul. Very interesting. Never considered “recycling” pickle juice and it makes sense that you could doctor up the brine. Looks like I’m gonna have to buy some pickles soon.

brianmcbrearty · December 17, 2012, 5:45pm

Looks pretty good here. Wish mine were coming out looking like that.

brianmcbrearty · December 17, 2012, 5:48pm

sous vide and deep fried short ribs made for one of the best bites of beef I’ve ever had.
hat tip : some bozo named David Chang.

Mel_Hill · December 17, 2012, 10:16pm

Sliced tenderloin served cold for mini sandwiches at our holiday open house this past Saturday.
seared then into a 275˚oven till the internal temp probe hit 129˚then in cyrovac bag (resting for 15 min) then ice bath and an overnight in the 'fridge.

Bill_Tex_Landreth · December 22, 2012, 3:09am

Butterflied Denver Steaks from Montana Wagyu Cattle Company.

Bill_Tex_Landreth · December 26, 2012, 3:12am

Not bad for indoors and on a PTFE pan.

Bill_Tex_Landreth · December 26, 2012, 3:13am

What I call Burgundy Beef, deconstructed.

Benjamin_Sullivan_DNA · December 27, 2012, 9:36pm

Bob_Wood · February 12, 2013, 5:26pm

Corey_N · February 12, 2013, 5:31pm

Nice work Bob.

Jason_Hagen · February 12, 2013, 5:33pm

Nice. Did you sous vide that? Bring it up to temp in low oven?

Jason

Bob_Wood · February 12, 2013, 5:42pm

Seared over charcoal on the grill, then 250 degree oven to 125 degrees internally. It’s become my go-to method for thick steaks and, as you can see, works quite well.

Jason_Hagen · February 12, 2013, 5:44pm

Nice. I’ve been doing the ATK version which is just reverse in order.

CFu · February 12, 2013, 7:35pm

same here. Seems to work great for me

Bob_Wood · February 12, 2013, 8:50pm

And I do low temp and finish with a sear at high temp when I’m doing a rib roast. Go figure.

CFu · February 13, 2013, 7:19pm

Had this 42oz porterhouse at chi spacca in Hollywood the other night. Wanted medium rare and it came medium, but it’s good. Weird as the guy even had a temperature prove and still messed up

Chris_Freemott · February 13, 2013, 7:24pm

Weird as the guy even had a temperature prove and still messed up

Not really. He pulled it AT the right temp and failed to take into account carry-over as it rested.

But, looks good.

Nolan_E · February 14, 2013, 11:47pm

Prime NY strips are on sale at HEB through Wednesday…maybe I’ll take some pics of my score tonight. Tempted to buy a whole roast but they usually won’t sell me that much at the sale price.

Eric_LeVine · February 14, 2013, 11:50pm

That looks maybe a touch past medium rare, but I don’t think it’s medium either.