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Jimbaround

Certifiably Surly
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Posts posted by Jimbaround


  1. Zins do really well with grilled meats. The tannins in cabs (and many other reds, like Tempranillo and lots of Italian wines) help with rich sauces more than the meat itself IMO.

    If you are feeling adventurous you might also consider trying out some Rhone style wines.

    Hermitage (mostly Syrah) sings with beef but even more so lamb. Grenache wines are also great with grilled meats.

    Elyse makes a really nice Zin as well. Not 100% sure is Specs carries their Zin though.
  2. 27 minutes ago, billfromlaketravis said:

    Not my favorite, the location on Voss is much better, but I’m intrigued. No judgment here, my favorite lamb chops in Houston we’re at Yia Yia Mary’s. They were $15 during happy hour until the very end. 

    The Voss menu is the same as Kirby, and I'm sure the chop is just as good.  We actually went to the Voss location last night because Kirby was such a shit show.

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  3. So I gave the Anova a spin the other night with glazed carrots and garlic chimichurri tri tip.

    Holy shit! I cannot believe that I waited this long to pull the trigger on this.

    Sorry no pics.

    Also was very pleased with night 2 reheat. Used the vacuum sealer in the leftovers and then popped the remaining meat into the water bath and it was as good as night 1.

    Game changer.

    I’m going to do our 10lb Christmas prime rib in the sous vide. I’ll put a salt/pepper/garlic/rosemary rub on it while in the bag then shove it in a 500deg oven for 15 min. I’m excited/nervous about switching it up.
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  4. On 12/10/2020 at 2:29 PM, Da Fino said:

    So you are doing around 170 in the oven for awhile then sear the fuck out of it at the end on the grill? How long does it usually take in an oven that low?

    Don't rely on time.  All ovens hold temps differently.  Buy a probe thermometer and rely on the internal temp.  For a 1 inch thick steak I go for 125 internal and then sear for a minute and a half (or so) each side.

  5. Here's what I currently have working: 14lb choice strip.  I'm going to check it after a week and see what we've got.  No fancy bags, and just some coarse salt on the bottom of the pan... why not?  This is after 5 days and you can see how dark it's already getting.  Open aging is much much quicker than the bag.

     

    1Choice Strip - 2020 Dec.JPG

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  6. Here's the 30-day.  It was funky, but not in a bad way (I can't find the cooked pics).  Just a very powerful aroma and flavor.  Also, I started with a 5lb hunk and ended up with a 18oz (1.1 lbs) steak.  Unbeknownst to me there was a slice (puncture) in one side of the meat that went in about 4 inches.  One whole side had "rot" from the inside and I had to discard it.  Still a fun experiment.

    Week 2ish

    698991221_30-DayStrip-2018-Week2.thumb.jpg.3e90ab7e20c4c878b2a02e010ca362ad.jpg

    Week 3ish

    30-Day Strip - 2018 - Week 3.jpg

    30-Day Strip - 2018 - Precut.jpg

    30-Day Strip - 2018 - Steak.jpg

  7. I've never used bags and usually put it on a rack in the garage fridge (doesn't see regular opening/closing).  As you can see I've used salt blocks but I can't say they make a difference (nothing scientific to back up my thought).  I have found the meat dries out pretty quickly and about 14 days is the most I want to go.

    The most I've done is about 30 days (might have been 35, I don't remember) and that meat was delicious in a bleu cheese way.  Too rich and funky to eat a whole steak.

    Pics
    14-Day strip. 

    Ready for slicing

    14-Day Strip - 2016 - Precut.jpg

    Sliced

    14-Day Strip - 2016 - Sliced.jpg

    Money shot - This steak was just awesome.  Deep rich beefy flavor and very tender.

    14-Day Strip - 2016 - Cooked.jpg

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  8. Haven’t had it yet. Bought it take away off the menu at Biga in SA because it was a steal. I’ve found a number of deals on SA menus and they let you walk out with the bottles. I bought 4x 2000 Leoville Las Cases a couple of years ago, drank one and walked out with the other 3. 

    Do you tip on it if they don’t open it?
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