Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Local farm in town. Love supporting local businesses. Family owned for a long time. Can't go into store. Curb side. Well no curb on a farm. Saw these on FB page. Picked up a couple. Never had Denver steak. Also got a almost 3# chuck roast. Poor man's burnt ends. Denver's not cheap at $14..99 a #. Chuckie 6.99 #. Worth it to me to support local. I'll update on the cooks. Pictures done in basement prior to putting in freezer. So, not great.
For those that don't know a Denver steak is a cut from the chuck that is very tender similar to a sirloin. There are only a very few from each cow making them very rare. They are usually about 1" thick and need fast high heat cooking to brown and are best served at med-rare. So maybe no more than a minute a side. They are well marbled and the grain is highly visible, so cut across the grain for best tenderness.
^^^what mountainsmoker said. I love denver steaks. I usually sous vide then sear mine but a hot fast cook would be the "everyday" way to go. They have great beefy flavor. Its one of the few steak cuts i actually prefer sous vide.
RichieB i usually go 130 for 4 hours but you can adjust to ur desired preference. The first time i did them i bought from porter road and they recommend 125 for 4 hours sous vide. That came out a little too rare, especially for the wife. Ive found 130 to be the sweet spot followed by a hard sear.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
RichieB I think I have been to this place. Took a ride with my nephew who lives in Avon to a farm/meat store 2 summers ago up near Worcester. If this is the same place real good quality cuts. You are lucky to have a local source.
I just talked to my nephew and he said yep that was the place. I got the trips confused. We went to Holy Cross first to pick up his daughter one weekend. The following werkend we went up to the farm. Awful when you get old and can't remember squat.
My nephew found the place thru his work. He delivers eqpt for United Rentals and they rented something and he delivered it. He swears by the place and said he typically makes 2 runs a summer up there.
Austin Brother’s Valley Farm is traditional beef farm in Belchertown, MA, with naturally raised cattle. Situated on 130 acres of green pasture, this farm offers USDA inspected meat products as well as activities and events for the whole family.
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