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Nick2cd

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Everything posted by Nick2cd

  1. i use my egg several times a week. the repair has held up perfectly. i couldn't ask for a better outcome
  2. i generally foil wrap around 160'ish. never tried butcher paper. choice grade meat from sams club.
  3. I'm definitely on board for the franklin method of salt and pepper. will this produce a crisp bark in a kamado? aaron uses stick burners.
  4. I've done several briskets (not quite as many as aaron franklin....maybe 10) and i've only been happy with one rub. of course, i didn't take good notes on that rub so I've not been able to re-create it. naturally, i turn to the brotherhood for advice. what have you guys had success with? i prefer a rub recipe with spices i can put together as opposed to an internet order. my last several attempts have tasted good but not had the slightly crisp bark that sets up and sticks to the meat.
  5. Will it work on a large big green egg?
  6. here's what i see as being a problem.....a brisket is thin and flat. in other words, it has a large surface area to volume ratio. by the time you trimmed off the outer layer of desiccated meat, you wouldn't be left with much. also, i believe dry aging is most beneficial to beef that will be cooked rare to medium. since you cook a brisket to 200 degrees, i don't think you'd get much benefit from the dry aging process. of course, i've never tried it, so i could be completely off the mark.
  7. Any time! I think Japanese hand tools are to woodworking what kamados are to grills. I haven't spent much time over on the wood talk forum. I would have asked you there but it's prime grilling season so I've been over here much more regularly.
  8. Very cool! I'll have to try this method. Thanks for posting
  9. This looks great! I had one become probe tender at 192 as well. Had me scratching my head, but that's BBQ I suppose. It's ready when it's ready. Anyways, great cook. Btw, I need to talk with you about Japanese hand tools sometime. I've recently had an itch to get started in them.
  10. Bosco, do u cook on the regular grates or in cast iron?
  11. I've heard these don't take as long to cook due to decreased moisture content. Is this true?
  12. Those look good! Definitely more marbling than the choice ribeye I aged.
  13. This was most likely the longest month of my life. it was tough going 31 days, but i made it. this was a choice, boneless ribeye primal. the color and texture blew me away. this is the first time i've attempted dry aging. these were the first couple steaks i cut. i hadn't trimmed the desiccated exterior at this point. sadly, these steaks are for a big family trip to the beach. i have to wait a bit longer to try them. they went straight into vac seal bags and then to the freezer. i look forward to trying this again. i think i'll try 45 days next time. btw, this was open air in a refrigerator over a bed of salt.
  14. I'm doing it open air....no umai bag. I think I'll go 35 days.
  15. Sorry to hear of your bad cook, but it's all part of the process. This is just my 2 cents and it's worth what you paid for it, but.....skip the tilapia. They're a bottom feeder (eat their own excrement). They're often farm raised in deplorable conditions (in China nonetheless). Personally, I won't feed it to my family. I'd recommend mahi mahi. It will lend better to grilling given its texture. Great flavor as well. Not expensive. Again, just my opinion.
  16. I have a boneless ribeye primal that has been aging for 21 days. My original intention was to pull it at 21 days and steak it out. Should I let it go longer? 25 days? 28?
  17. I'm excited to watch this series. I watched all his old stuff and I'm looking forward to the new content. I'm a Franklin fan. I believe he's one of the best out there in the brisket game. With that said, it's my opinion that his brisket is so good due to the quality of meat more than the technique he employs to cook it. He gets some high grade stuff. Makes a big difference over the select Walmart packers.
  18. Thanks guys. I'm very lucky and I have way more than I deserve
  19. I spent the day with family and friends. What more could a guy ask for? Nothing.....but this new Yeti sure didn't hurt! My wife is the best!!!
  20. ^^^^^this!!! Except my SAMs doesn't carry full packers. Only flats @ $7/ lb
  21. Well, I've done it! I've figured it out!!! I have discovered how to slow down time as we know it. It's quite simple....you just get a cut of beef and start dry aging it in a refrigerator. Days will feel like weeks....weeks will feel like years.
  22. Good to hear Reef. That's exactly how I plan to do it.
  23. This was my first thought as well, but the reality of it is, any bacteria present on the surface of the meat will still be there after trimming. There's no way to trim it aseptically. You'll still push small amounts in no matter what you do. Furthermore you'll get rid of these bugs when cooking
  24. I know, I know...another dry aged thread. It seems I see everyone trim off the outer layer of dry meat while the primal is still whole. Why not steak it out first then remove the outer dried up layer? Seems like this would be much easier and more precise. You could see exactly where the good meat starts because you have a cross section view. Am I missing something here? Is there a disadvantage to doing it the way I described?
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