Those sirloin steaks..... and my second most favourite cut.
I've come across so called "wagyu" here that doesn't come close to that marbling and at R750 / kg vs R150 / kg for normal, I've had to pass.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
That must be what they call food porn (I usually hate that term). But these pics are arousing feelings in me in which my loyalty to my bank account is causing me much guilt.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I’m gonna do something ‘unorthodox’, at least for me: will do the strip steaks on a gasser (since that is what’s available where we’ll be). I’ll miss the smoke flavor, but plan on searing at low temp for a little longer so I get a real nice crust on them. Just gonna add salt, and good red wine of course. Will keep y’all posted.
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