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I have disappeared down a dry aging hole and I am loving it. I managed to get a good deal on a dry ager that i had been drooling over for years and would highly recommend it if you like aged meat. Here is where I have been over the last few months. First use was to cure sausages after my marathon sausage fest. Temperature and humidity set at 15C and 70% respectively. A much safer environment than the area I used to use outdoors, under the eaves. Then we met up with @Braai-Q and his wife in London and alarmed the waitress in the restaurant as we swapped meat between our cool bags under the table. This huge chicken is one of the presents that he gave us. The Husband wasn't pleased with my decision to age the chook for a week before we ate it. Thought I was risking a perfectly good chicken and quoted the old adage that everything looks like a nail to someone with a hammer. Well, this time it worked. A friend declared it the best chicken he had ever eaten. Temp down to 2C and humidity up to 80% for aging meat. I wanted to do a comparison with brill. The one on the left got eaten fresh. The one on the right ended up in the bin. A week's aging was too much in this case. I have since aged red mullet and hake for a few days each and both were very good. Flesh firms up and skin is nice and crisp when fried. This is today's adventure. The very kind folk at a restaurant that we went to showed us their cold room and described some of their techniques, one of which was coating meat in fat and aging it for months. Here are two Dexter cote de boeuf at the start of the job this morning. They use liquid nitrogen at the restaurant. I just painted the fat on every ten minutes or so and put the chops in the ager in between times. Fully coated. Not to be opened before 1 April 2020. Sitting in the dry ager. Hanging on the top right is a strip loin that has been in for two weeks. I cut a bit off and wipe off the mould when we want a piece. It has aged beautifully and is so much more fun and tasty than defrosting a steak from the freezer. The pichanha below has dried out quite quickly and will be difficult to cut and grill Brazilian style. No worries, will grill it flat and eat it up, very soon.

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https://www.amazon.com/Refrigerator-Magnets-Lovers-Office-Decorations/dp/B01NGZQHJ1

Totally missed that! Forget the dry-ager, now I’m off looking for cat butts.

Hey Tony, your post piqued my interest but I still haven't managed to make your recipe for shrimp and grits. Next best thing is having my Texan friend make me some on her return from a cookery course in New Orleans. She made the grits with stock and served with shrimp and sausage. Her husband said it was the first time her grits didn't taste like wallpaper. I thought they were great. I am now a convert to grits and will be trying your recipe. Soon.

Nice lolly pops .awesome salad Sent from my SM-T835 using Tapatalk

First cook since returning from duck hunting in Arkansas. Chicken and Beef tonight. However, duck soon. I’m looking through the forum for great recipes. 85900A3E-49B3-46BB-A9E0-8531A5ADCFEB.MOV

Guilty. That’s a very good point Dennis, however, somewhere between preparing the food and eating the food, the sun generally goes down, and lighting for photography is reduced, and everyone is hungry, and, no, it’s the drinks that distract me. I’ll try and take more plated shots. Sent from my iPhone using Tapatalk

Now that @tekobo has a grain mill, grind your own corn to whatever coarseness you need -- cornmeal, polenta, grits...all in reach here.

Hey Tekobo, thanks for forwarding this article. I agree that the article was not very favorable. I think I will hold off on this for the time being and continue to play with the toys already in my arsenal. Congrats on your new 32” BB!!! And happy early birthday! Paul PS - I’ve never cooked cabrito before but this was cooked up for my dads 50th birthday back in 1992....very tasty!!!

Tee hee. Do you know where you got yours from @jonj? Annoyingly the husband gave one away so there are 5 and I can't get them symmetrical. Of course I can make 5 symmetrical but I want that 6th one back! @MacKenzie I am glad you enjoyed the post. Ignore any ribbing about the week old fish, I got ribbed enough here for trying to get anyone to eat it. In fact there was a vote and the fish was the very clear loser. @Tyrus, no salt was involved in the ageing of this fish. @Pequod, yes, those are Himalayan pink salt blocks at the bottom of the fridge. There is some argument that they help the ageing. I don't really know how. I was mainly worried about blood dripping on to the blocks but the company said they last for 2-3 years and I can clean them. They are pretty anyway.

My favorite is the Halibut. Only two? Since it's preserved , mail off a piece to Mac. Did you pre:salt any?

I like the cat butts. We have the same set.

Awesome post and very very interesting. I am enjoying every bit of it

You all look dressed up for the job Sent from my SM-T835 using Tapatalk

Need advice and suggestions for a small gasser for the new ODK. Predominantly KK cooking, however, for the 10 minute bacon/ egg cook I'd prefer this done outside, on a bbq plate. Here is my wish list. 1. Natural gas connection compatible. 2. 2 or 3 burner requirement preferred- only about 20 inch square surface area. 3. It'll be outside, but under roof. 4. Built in or on top of a timber slab bench. As an alternative to a complete unit, this is a possability with a couple of griddle plates. https://pittcooking.com/au/assortment/#toggle-id-2 This gives other pan options. I see Blackstone feature with good reviews, however, no supplier in Aus. Any other recommended products??

That looks interesting Tekobo. I’ll look into these. Anyone know anything about Cookrite? http://atosausa.com/product/atmg-24/ Parent company is Atosa. Sent from my iPhone using Tapatalk

Help! I have been working on my leaven and trying to pass the "float test" as set in the Tartine book. First time I tried I managed to get a piece of leaven to float about 24 hours after I refreshed it. I tried yesterday and the leaven looked good and lively after 12 hours but would not float. Went to bed and 24 hours from refresh the leaven looked flat as a pancake. I have re-started the starter and will see what it looks like in the morning. Should I just trust my instincts and ignore the float test?

Nice use of the half grate.

Striploin KK seared first. Medium, served with garden spinach Sent from my iPhone using Tapatalk

Yes. Here we call them "Denver" ribs. I've done them a couple of times. They are very good, if you can find them. They tend to be a bit on the fatty side, more like a spare rib than a back rib, as they are from the breast of the lamb.

Sourdough Pain de Campagne with fresh milled Red Fife and rye. A batard in tube form

Hey Aussie what about lamb ribs?? Do they make lamb ribs like pork or beef ribs?

Please always try to take a shot of the food "when it's done cooking in the grill" Uncooked food is fine for the story but not drool worthy like the finished shots.. Thanks in advance..

It was great, along with fresh biscuits or English muffins and espresso it all made the day go well! If I was not off to work I kicked back with drip coffee and chilled by the fire. I was building my own home while living in the construction at the same time I was building homes for others several miles away. Here is what I ended up making. The lamb came from the neighboring ranch.

Great looking chops. Looking at the plated shot I thought it was an @Aussie Orapost.

I bet you are glad you bought the KK and just wait until next winter when you can do the same:)

Another great looking cook!

Wow those chops looked good even before you grilled them. Great looking meal

I need to try some lamb chops, never had them before Sent from my iPhone using Tapatalk Pro