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Jimbaround

Certifiably Surly
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Everything posted by Jimbaround

  1. 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.
  2. 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.
  3. 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 Week 3ish
  4. 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 Sliced Money shot - This steak was just awesome. Deep rich beefy flavor and very tender.
  5. Variety is the spice of life.
  6. I have been cooking to 125 in the sous vide and then searing for 2 min a side (thicker steak) and tend to get the sear I want without overcooking the steak. Lately, I've been going straight to the grill for 2 min rotate, 2 min flip, 2 min rotate, 1.5 min and then rest.
  7. It's fine to turn your nose up at Jack Daniels, but those $6 32oz Jack and Cokes at the Marquis will always hold a place in my heart.
  8. I just write "NOT ALCOHOL" in big letters on the package. Seems to work.
  9. Current bid is $250 on one of these right now: https://live.skinnerinc.com/lots/view/4-1EPTZR/william-heavenhill-small-batch-13-years-old-2006-1-750ml-bottle
  10. Looks like they fixed the glitch. It rang up at $69.99 today at Specs. Is it worth it at $70?
  11. Do you tip on it if they don’t open it?
  12. I just saw b_p’s user name while waiting for the pic to load and thought to myself, “this is going to be something good.” I was not disappointed.
  13. We’ve got two vent-a-hoods for a 48” range that vent pretty much straight out. They do a great job of sucking out the smoke. If I’m cooking bacon I don’t smell it in the house but I can smell it if I’m standing in my neighbors driveway.
  14. Yeah, but can you lose to shitty teams on a consistent basis? With the talent Texas has losing like that takes a special skill.
  15. I have a Captain Chrono that I don't wear daily because its on a croc strap and they do not like the Houston humidity. However, I have had it serviced once in 6 years and it keeps good time. Mine has a display back and the hi-beat is pretty cool. Doesn't hold it's value as well as other brands, but it certainly has a floor that's not unreasonable.
  16. Holy shit. That is one hell of a comeback. The last frame is just incredible.
  17. Bought a couple of whole strips from the HEB. Cut one up for steaks and I’m going to dry age the larger one for a few weeks. I’m going to be in good shape for the holidays.
  18. It's probably better to come in now since you don't have the frame of reference to be enraged at the current prices of things. God I miss the days of scouting the suburban Specs because no one knew you were supposed to buy the tall thin bottles (BATC). I found multiple William Larure and George T Staggs on the shelves back then. I bought a Pappy 15yr for a friends birthday from the case at the front of Smith street Specs. It was $99 at the time and I didn't feel like splurging on the 20yr because it was $125.
  19. Well that is great news, thanks for the update.
  20. Auction those. They will fetch a pretty penny.
  21. Where are you located?
  22. Just coming to post this. I also think the food mill is a great addition as it removes the possibility of over whipping with a hand mixer.
  23. Ended up at Beverley. Thanks for the recommendations. We had to move inside due to a tornado warning, but other than that food, drinks, and service were excellent.
  24. Sous vide strip with some ass per gas. Also just bought a couple of sides of strip (one choice (14lb) one prime (12lb)) that I’m going to dry age for a bit and cut into steaks.
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