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.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
One of my grandsons asked for A1 last time he was here..........time to educate that boy
One of the daughters said she does not eat pink meat....I showed her were the microwave was.
I think my comment would benefit from a sarcasm font. I don’t know if I’ve ever bought A1, certainly never used ketchup on a steak. Just feels weird, like nails on a chalkboard
I noticed he didn’t rest the meat at all. I don’t either and Meathead says in his book you really don’t need to. I guess he’s right! Otherwise, this is how I do my steaks every time. I guess I’m doing ok.
The only problem with slicing the whole steak is , it gets cold too fast, unless you have a hot platter or some au jus of some kind or maaybe a hot mushroom sauce, i prefer a "chunk" of meat on my plate where I can cut it up myself!
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Mosca beat me to it… I was just thinking I would grab the bone and huddle in a corner gnawing on the bone like Gollum. Of course, I would probably have a big glass of Tempranillo with me, too.
Pretty good cook. Slicin it up, I don’t know, I’m in the camp of coolin the meat down by the time I git to the last half. Restin, well it has time to take a nap whilst it’s bein served. Salt, with my knowledge of salt, I probably would use a touch more. Best steak in the world, well, there’s where ya git me. I have no idea of the quality of beef or the aging of it.
Cookin, there’s where, no disrespect to the chef, but I’d pit Huskee, Meathead, ecowper, shoot even Richard Chrz (now) agin him and we would be just fine. 🕶
I just want to know what an "ultra-fresh" salad is. I'm more than good with how I do steaks from what I've learned here. A steak covered in kankles isn't so appealing either.
(yes I know the mean the age of the cow just funny how they phrase it)
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