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Posts posted by Basher
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Front end of the off set.
With the Crown oven door……. Maybe some have seen these before?
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Close to finished, from smoker to crusting over the flame.
And one of my 3 bros who built the off set.
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All marinated in balsamic vinegar and aromatic herbs for two days….. thanks Syz.
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Here is the Macca wood.
And the lamb legs will be cooked over this.
A beautiful hot Xmas day.
I’ll share some more pics later. Sorry, no KK here at my brothers house.
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Merry Xmas all.
I have half a lamb cooking in this today.
With some macadamia nut wood.
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Here are a few photos
That’s the last of the rump, maybe 3 months under tallow
And a sirloin dry aged for about 2 months- I plan to cook this whole in the KK so will post photos and description of the cook and outcome
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Here are my dry aging learnings over the last 12 months.
Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager.
I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour.
However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so).
The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months.
This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge.
This is starting the tallow coating after dry aging a whole rump for 2 weeks.
This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing.
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Here are my dry aging learnings over the last 12 months.
Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager.
I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour.
However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so).
The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months.
This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge.
This is starting the tallow coating after dry aging a whole rump for 2 weeks.
This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing.
Sent from my iPhone using Tapatalk -
Here are my dry aging learnings over the last 12 months.
Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager.
I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour.
However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so).
The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months.
This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge.
This is starting the tallow coating after dry aging a whole rump for 2 weeks.
This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing.
Sent from my iPhone using Tapatalk -
Here are my dry aging learnings over the last 12 months.
Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager.
I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour.
However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so).
The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months.
This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge.
This is starting the tallow coating after dry aging a whole rump for 2 weeks.
This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing.
Sent from my iPhone using Tapatalk -
Here are my dry aging learnings over the last 12 months.
Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager.
I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour.
However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so).
The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months.
This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge.
This is starting the tallow coating after dry aging a whole rump for 2 weeks.
This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing.
Sent from my iPhone using Tapatalk -
Here are my dry aging learnings over the last 12 months.
Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager.
I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour.
However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so).
The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months.
This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge.
This is starting the tallow coating after dry aging a whole rump for 2 weeks.
This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing.
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Transformed the same house Tyrus,
Yes the KK has remained solid with no rust, no leaks.
There are a few options to roll the KK into different positions to cook- depending on the time of the day and where the sun is.
I was pretty please to get some crackle in that pork belly. I found this difficult to do previously given the humidity held in the KK.
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And the result.
Nothing left over
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Pork belly and pork ribs
So good to be back into the KK after some neglect.
And yes, I’ll be a bit rusty.
However, the meal was delicious, and the company was fabulous.
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I finally get to fill the dry ager tomorrow.
With this big boy.
Then I’ll post some more cooks- 330kg dressed.( that’s shy of 700lbs)
I’m going to need some ideas on creative bbqing.
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I’m getting there. I got a total of 6 avocados from two trees this year out of a total of 6 trees that planted bud only 3 flowered last year. This year they all flowered and are much larger so I’m hoping for a bumper crop next year. All my plants exploded this past 4-6 weeks due to all the rain we got all winter. this is year 3 for all my trees and avocado trees really take 5-7 years down here to start really producing
Next year I should be in great shape with my avocados but my citrus & peach tree are so overrun with fruit that I’ve had to thin some branches so they didn’t break
Troble mates grow plenty of avo’s around here. Mulch them heavily and they will return for you.
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Great photos Troble
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Great looking cooks [mention=3045]Tyrus[/mention] [mention=3851]David Chang[/mention] [mention=975]tony b[/mention]
echoing what [mention=2487]Poochie[/mention]said I’ve been doing most of my shopping lately at Costco business. $3.99/lb prime Briskets, $16-$18 for 4 pork tenderloins, last pork butts I got was a 2 pack for $1.99/lb. I’ve also been eyeing the beef tenderloin they have there but I haven’t pulled the trigger because ones usually too big for my family but I was co side ring buying one and cutting it in 1/2 and vaccum sealing the other one
I don’t have a meat freezer yet but I’m seriously considering getting one so I can stock more meats, I also own a vaccum sealer but have never used it and I need to get on that. I know. I learned a long time ago if I just ride [mention=975]tony b[/mention]coattails I’ll be a successful cook
Or Troble, you can get yourself a dry aging meat fridge.
These two cuts have been aging for 3 weeks,
I have a strip loin that’s been aging for 70 of days…… but keep nicking steaks off it.
No freezing required
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Great photos Mac,
Wobster I had this Parilla Taylor made after searching and being underwhelmed by mass produced poor valued quality. I found an enthusiastic young stainless welder who love bbq and made it for me with a few tweaks- angle grill, removable drip tray, dishwasherable grill plates……. I might have made that word up? He enjoyed the creative design and delivered a great product. Calls himself 2js brewing
https://instagram.com/2jsbrewandq?igshid=YmMyMTA2M2Y=
Tekobo, I really hope you have/ had a wonderful birthday full of enviable food and great company.
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I now have my dry aging fridge set up and will post a photo tonight.
Starting with a 5kg beef rib eye.
I have preset the temp between 1 deg C and 3 deg C and 75% humidity.
Would you change this or does it sound about right?
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How is his proportion of pork to slaw?
Thanks KK. That looks good
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Boned out beef short ribs.
Soooo tasty.
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What’s everyone cooking for Xmas?
in Miscellaneous Meats
Posted
Those rib roasts are perfect.
Yes Tyrus, reverse flow.
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