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Landomatic

I pledge to post more pictures of this STEAK

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Mushrooms and onions are fine, as they have near zero flavor of their own when cooked, they absorb and take on the flavor of whatever you cook them in. Garlic goes great with beef, whether garlic powder for seasoning, fried garlic chips to eat with each bite of steak, or roasted garlic in butter for basting during a pan sear.

Bell peppers have a distinct flavor that overpowers most other foods in a dish, and would not be my choice to pair with a good steak. Paired with shitty beef in a stir fry? Perfect use.

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23 minutes ago, Sam Lin said:

Mushrooms and onions are fine, as they have near zero flavor of their own when cooked

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It's hilarious that you guys remembered he made that steak this long and brought it up again lol. It's not like it was "that" chili from the shaggy thread levels.

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I was embarrassed for all of surly that abomination appeared on the first page.  never forget

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HEB Prime strip, grilled, topped with truffle butter. side of asparagus with garlic and parmesan 

 

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for christmas I got a gift certificate for snake river farms.  anyone have experience with them?  recommendations?

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14 hours ago, futureman said:

for christmas I got a gift certificate for snake river farms.  anyone have experience with them?  recommendations?

I dont have any recs, but they are featured and highlighted on a lot of high end Houston restaurants menus. I'd say I see their name second only after 44 Farms. 

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20 hours ago, futureman said:

for christmas I got a gift certificate for snake river farms.  anyone have experience with them?  recommendations?

It's fucking great.  Not sure if available to basic consumer, but we always ordered their butterflied bone in pork chops.. Amazing

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Santa Maria rubbed grilled flat iron with chimichurri sauce. shaved brussel sprouts with garlic/parmesan and lemon

 

 

20200129-204720.jpg

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1 hour ago, Braff Zacklin said:

For me, that's the perfect amount of redness. Bravo, sir.

pic reminds me of your mom when I’m done with her. 

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21 hours ago, ChickenSandwich said:

It's fucking great.  Not sure if available to basic consumer, but we always ordered their butterflied bone in pork chops.. Amazing

One part humble brag, one part nut kick to @futureman.  Well played sir...well played.

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On 1/28/2020 at 6:50 PM, futureman said:

for christmas I got a gift certificate for snake river farms.  anyone have experience with them?  recommendations?

not sure about butterflied but had some 3 bone pork chops from them, delicious. 

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Taking advantage of Mrs. Brownwater’s long weekend out of town to enjoy some judgment free dinners. Three nights in a row of steak and creamed spinach. And I’m thinking bacon may be a permanent add to the spinach recipe. 
 

 

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HEB. It’s their waygu but I always pick by what looks best.  Here’s what was in the wagyu section.  
 

 

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Edited by brown water

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everything in the back two rows look great. the front row looks like the choice ribeye I bought for the kids tonight. cooking the grass fed ribeye for the wife and I. 

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Well what did you think?  May have to grab some of those next week, if they are open.

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Posted (edited)

Dry aged bone-in ribeye, smoked and reverse-seared.  Served with wheel-cut wedge with white wine vinaigrette and blue cheese, chorizo stuffed poblano and pepper jack cream corn (had it at Ha;Llc’s in Charleston recently ; recipe here: https://www.gritsandchopsticks.com/the-gravy-train/2014/03/recipe-the-original-pepper-jack-creamed-corn.html

Wine: Kelly Fleming rose, Corra (Celia Welch) Cabernet

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Edited by AustinMT

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54 minutes ago, Anastasis said:

I dont know if the photos are blurry or my vision. 

why-not-both-300x187.jpg

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12 hours ago, RMac5 said:

Well what did you think?  May have to grab some of those next week, if they are open.

It was awesome. But I’d pass unless they have great marbling.  

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Posted (edited)

I took about an 8” chunk of beef tender and put it in the sous vide at 132°, I wasn’t sure what throwing it on the grill would do to the internal temp. It came out great.5c7783444304dade99dae80c8cd7609f.mov782998df7c7ae7bc411941afd619de12.mov

Edited by RMac5

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Posted (edited)

Couple of strips for me and the kid.  Sous vide at 119 with some salt, pepper, rosemary, and butter, for about 3.5 hours.  Then 2 minutes per side over the coals.

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Edited by dcbc

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On 2/29/2020 at 7:45 PM, brown water said:

Tucker’s sneaking up 

44601246-370D-43BD-AABF-B965041CE939.jpeg

0D017B61-5492-4AC9-AF39-83AD697AD4FA.jpeg

is that a shuffleboard table?

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4 hours ago, dcbc said:

Couple of strips for me and the kid.  Sous vide at 119 with some salt, pepper, rosemary, and butter, for about 3.5 hours.  

You might try leaving the butter out of the sous vide step, brush it on during the sear only. Guga did a comparison and got better flavor not putting butter in the sous vide bag.

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8 hours ago, ztejas said:

is that a shuffleboard table?

Yep. Mrs. BW really wanted it when we moved into a house with a huge game room. Both it and the pool table left by the sellers are virtually unused.  Cool to have though. 

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Made this strip.  Forgot to take other pics.  Pretty good.  Soooooo, yeah...
1esxPS.jpg
Great sear, cooking method?

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2 minutes ago, Dr Fear said:
On 3/15/2020 at 12:57 PM, Landomatic said:
Made this strip.  Forgot to take other pics.  Pretty good.  Soooooo, yeah...
1esxPS.jpg

Great sear, cooking method?

Thanks.  I just put it on the grill turned up all the way.

Side story...I have this little Weber Spirit 2-Burner grill which is nothing fancy at all.  I got it for the patio at the condo I used to live in because patio space was super-limited.  When I bought the condo, the realtor who sold it to us assured us we could have a grill, despite it being against the condo rules, and that several other residents had them.  So, we took her at her word and ordered this grill when we moved in, pretty much based on the small size alone.  Well, when the grill was delivered, the condo manager saw it and told me I couldn't have it.  I could have just returned it, but decided to try to fight it with the HOA board.  After appeals and lots of back and forth, it took longer than the Amazon return window timeframe to get the board to tell me that I still couldn't have it.  So, I left the little Weber (still in the box) in the corner of my garage and kind of forgot about it with no real plan on what I was going to do with it.  Fuck condos and fuck HOA's...never again.  But I don't want to derail the thread with that.

Anyway, fast-forward about 3 years and finally got out of that godforsaken condo and back into a house.  The plan (at least before the coronavirus) was to put in a pool, which was most likely going to include some kind of outdoor kitchen and built-in grill solution.  So, in the meantime, long story longer, I decided to unbox this little Weber grill that sat in the corner of the garage at my condo for 3 years to fuck around on until I get my permanent solution done.

Well, I'll be damned if this little Weber grill doesn't cook better than any grill I've ever had.  I've spent thousands of dollars on some really nice grills in my day, including 2 different Weber Summits (top-of-the-line Weber) and this little cheap ass 2-burner can outcook them all.  Must have something to do with the small space and having more control or something.  I've been cooking on it for about 2 months now, 2-3 nights a week and I've yet to not have anything turn out damn near perfect.  Almost seems like no matter what I do, I can't fuck it up.

So, back to this steak...I just turned the little Weber all the way up (thermometer on the lid says it gets up to about 550) and cooked them.  If I had to guess, I'd say I probably did 2 minutes on one side then flip, 2 minutes on the other side then flip, 2 more minutes on the first side then flip and 2 minutes again...for a total of about 8 minutes.  But I didn't time anything, just went by look and feel.  Probably had the lid open half the time and close half the time.  Didn't stand in a pile of salt beforehand, didn't bring it up to room temp, didn't really do shit other than rub with a tiny bit of olive oil (just to make the salt and pepper stick better) and sprinkle a little salt and pepper on before I cooked it.

Might just have to keep this little Weber 2-burner.  She's been good to me.

 

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