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Dinner Plans? (6 Viewers)

detroitdad said:
How do you dry age your own steak?

veggie pizza last night.


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I need to read words. I thought you dry-aged a pizza. :sick:
 
Poker Zombie said:
I'm just saying, if there's a meet-up in your area that I can make, I will pay you (in steak) to age some rib-eyes for me.

I'd also have to figure out a way to cook it as I'd be a long way from home. Stupid logistics...
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I could start one 90 or so days before some meatup, if you're ever going to be in the Boston area. Cooking them isn't rocket surgery, so that's not a huge deal. Poker, poker chips, and dry aged beef.... mmm....


detroitdad said:
How do you dry age your own steak?
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The process is actually pretty simple, if you can keep the environmental factors reasonably in check. You need a fridge with a fan in it, for constant airflow, and plenty of salt or other desiccant, to pull the moisture out of the air. Temp control is important as well, as you want to keep it in the mid to high 30's as much as possible, and really try to never get above 40, though I have heard of some places like David Burke's allowing temps to creep up into that area on occasion.

You rinse the meat in cool water and pat it nice and dry with towels, etc... then hang the meat, or put it on a wire shelf. If you place it on a shelf, you need to be careful about making sure you rotate it a few times a day for the first couple weeks, so no surface is ever without airflow for more than some time measured in hours.

The first week or two is the messiest, as you're getting a LOT of moisture coming directly off the meat, so a drip tray below it is a good idea. Your bowl of salt will become a bowl of salty water a few times a day in this time, as well, so that needs to be replaced whenever you check on it. Once the entire outside is dry to the touch, and you've essentially turned the outside into jerky, it becomes less maintenance. You can check on it once a day now, and just make sure it continues to get rotated once a day for another wee or two, until it's REALLY dried out from the outside (It'll still feel squishy on the inside).

Once the salt no longer seems to be turning into a pool of water every day or two, you can check on and rotate it less frequently. It'll also be developing a noticable funk, at this point, but if you like dry aged beef you'll recognize this and be able to tell the difference between a "good funk" and a rancid or "bad funk."

From then on it's a matter of how long you want to keep it going. My buddy and I have done several more, none as good as that first one, though. We've gone from 69 days all the way up to 89 or 90.

Then just grab your hacksaw and a good set of knives, cut the steaks apart and trim as much of the outside/crust meat off as possible until you have what looks like regular meat left (the crust is generally not a good idea, as there are a lot of mold and bacterial colonies on it now that you wouldn't want to be ingesting directly).


I've only gotten a TOUCH of food poisoning from this process once... :-)


nNyjSEx.jpg
 
Cooking isn't normally difficult. Carrying a grill onto an airplane is the difficult logistics part...
 
I forgot to take a picture of my 75 day steak from Burke's at Foxwoods last night.. :-(

I fail the thread
 
Mr Tree said:
Spicy fried chicken at Hattie B's in Nashville

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Question is.... did you enjoy it? I've found Hattie B's to be more heat than good flavor, but everyone has been copying their product. I guess I just like my chili-peppers mixed into a regular chicken breading for a nice crispy golden spicy chicken.
 
Poker Zombie said:
Question is.... did you enjoy it? I've found Hattie B's to be more heat than good flavor, but everyone has been copying their product. I guess I just like my chili-peppers mixed into a regular chicken breading for a nice crispy golden spicy chicken.
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I got the "hot" version and did think I would have been happier going medium. Hot was tier 4 of 6 for them which usually I can handle but it was pretty potent there. I would like to try medium and see how I feel about the flavor. The texture of the skin was perfect though. Super crispy and crunchy.
 
Fresh Basil, tomatoes, and cheese is always a win. What did she use for the bread? Looks like Pilsbury dough?
 
Poker Zombie said:
Fresh Basil, tomatoes, and cheese is always a win. What did she use for the bread? Looks like Pilsbury dough?
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I don't know. I don't think that was it. She manages a Bakery (Krogers grocery store). She prepared it at work. Home made flat bread is about the most I have. Sorry, lol.

She did two pans. One with white sauce, one with red sauce. OUTSTANDING
 
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Wings, beer, and open face chinese at a dollar a point. FANTASYLAND, MOTHAF*KKA!
 
Hugh Acheson's Empire State South

Foie Gras toast



Guinea Hen with grilled carrots and buttermilk dumplings

 

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