Talk about a Utopia of Wonderment teaching your taste buds a lesson in taste.
I cut it in half, trimmed off excess extra-muscular fat. Sealed one half for tomorrow. Made some tips and seared for the boys. Cut myself three strips with what was left. Laid them on a bed of rice, sprinkled a little fancy French Sel gris de Guérande salt on top each strip.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
To add Willy. I've never drank wine (I don't drink period but pre-1995 know what other stuff tastes like, beer, whiskey) and I would say I have one of the most unrefined palates in the world. I do not like Rosemary and Ginger, and substitute with Thyme and Allspice, respectively. I can appreciate it but don't need it, if that makes sense.
Thanks, Jerod Broussard. I don't consider my palate especially sophisticated either--I ain't no super taster. But I do know what I like and I will try Wagyu one day.
No idea on time. Just get the skillet hot and get them brown. I wasn't overly worried about internal, I figured I get all sides brown before 135 internal.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Ate the other half today. Dipped it in a little Heinz57, knocked my socks off, again. I think you supposed to share more of it with other people. Very few people existed on earth while I was cooking mine. Meathead always preaches against leftovers.
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.
I’m with Huskee , you have the worlds most prized meat, cooked perfectly rare with some fancy French (excuse me) salt and you dip it in 57? Reallly? How de-classey....
Nice beef candy.....
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