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primeats

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Posts posted by primeats

  1. Everyday Misc Cooking Photos w/ details

    in KK Cooking

    Posted

    image.jpeg.a47ec2b294b167521241b29b1c58a9a0.jpegThis is the cut you are looking for, otherwise known as the spinalis dorsi. It's become so popular due to the fact that our cattle are getting larger,and the ribeye is growing in size as well. 30 years ago a common guide for buying prime rib in my shop was buying a 2 rib roast to serve 4 people, weighing in at about 4 pounds. That same 2 ribber is now tipping the scales at 6, sometimes up to 8 lbs. As a result, in restaurants, it's really difficult to portion a nice thick ribeye for one person at a reasonable price, so the seam butchery begins, taking that delicious ribeye cap and rolling it into a cylinder, tieing in intervals and slicing it for broiling/grilling. The cap that you bought was indeed the outer cap of the prime rib and will never get tender even if you were to marinate it in muriatic acid!

    • Like 1

  7. Home cured Pork Belly for Bacon

    in KK Cooking

    Posted

    If you can keep it in the fridge after rinsing, put it on a rack UNCOVERED until you smoke it. It's been cured, and preseved. This also will promote a Pellicle, that is very important, for smoke to adhere to the surface of the meat. Otherwise you can get a bitter taste on the surface. And remember, less is more when it comes to smoke...a thin blue wisp is the goal!

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    • Like 2

  8. Home cured Pork Belly for Bacon

    in KK Cooking

    Posted

    It really depends what you are using to cure is with, salt,sugar sodium nitrate or celery juice powder or extract. When we cure bacon, or most anything, we use percentages for an equilibrium cure (EQ). 2 to 2.25percent salt, 0.25% cure#1 (sodium nitrite), and whatever amount of sugar you prefer. In theory, since it's a constant 2.25 to 2.5 % salts you have virtually no time limits. Also for a thinner whole muscle like belly, the rule of thumb is 1 day per kilogram. I vacuum pack most meats under cure, but with bellies I cover in a large pan,plastic or s.steel. NEVER aluminum. I find under EQ I can "get there" in 3 to 4 days. YMMV.

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    • Like 2

  11. Corned beef question

    in KK Cooking

    Posted

    The only thing I do differently is to rinse them off first. Then pat them dry before smoking. These are the easiest way to make your own pastrami, just rub them down with a little dry mustard, cumin and maybe a mix of half and half Chipotle powder.

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  14. Wagyu Cook

    in KK Cooking

    Posted

    Those of you that have experience with Wagyu, are the briskets that much better than the USDA Prime briskets?


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    First hand experience, WAY better than any USDA Prime I've seen. They come off the grill/smoker jiggling like a piece of jello! And that's without any injection!

    Sent from my SM-N900V using Tapatalk

    • Like 2

  15. Wagyu Cook

    in KK Cooking

    Posted

    As a butcher myself I'm appalled at the grief the guy gave you. Did you see the label that says it was from SNF? From experience I've seen some Wagyu Beef that looked no better than some of the prime beef I sell. That being said this looks fantastic! One note, did you cut the tri tip in half for easier slicing? As I'm sure you know of the 90 degree rule for slicing.

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    • Like 2

  23. New CNC cut SS Grates...

    in KK Announcements

    Posted

    I think the idea behind the flat grilling surface is to give a more carmelized surface area. This is what gives you that first taste of what you've grilled, the slight char that gives the rest of the item it's signature flavor. And the cool factor cannot be stressed enough!

  24. KK Family of Five

    in Komodo Photos

    Posted

    I've been away far too long. Dennis you have a wonderful grown up family that all started with one updated upgraded version of a poorly engineered model. I have been fortunate to have been the recipient of one of the newest Gen 2 models. Several of the versions have moved through my shop on the way to their new owners and every version has shown improvements that only you would have thought of! Clearly your brain never rests! Do you (like me) wake up in the middle of the night and have "Ah hah!" moments? I am very happy to have been affiliated with you and will continue to sing your praise at every chance! Merry Christmas and healthy and Happy New Year to you and your family...ceramic and biologic!

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