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Basher

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Posts posted by Basher

  1. Here are a few photos
    3d2a01f40232e8bcb500bd6dae945943.jpg
    That’s the last of the rump, maybe 3 months under tallow
    0753b0488d218dab3202a13f3d4820b1.jpg
    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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    • Like 6
  2. 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.
    c425a000ca131d0c30f8e3aaa038c495.jpg
    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.
    3d1189f68fc9d4d9e2a280bdbbc98355.jpg
    This is starting the tallow coating after dry aging a whole rump for 2 weeks.
    11e8ac1120cdde121bf1cfa9acd402b2.jpg
    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

    • Like 2
  3. 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.
    c425a000ca131d0c30f8e3aaa038c495.jpg
    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.
    3d1189f68fc9d4d9e2a280bdbbc98355.jpg
    This is starting the tallow coating after dry aging a whole rump for 2 weeks.
    11e8ac1120cdde121bf1cfa9acd402b2.jpg
    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

  4. 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.
    c425a000ca131d0c30f8e3aaa038c495.jpg
    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.
    3d1189f68fc9d4d9e2a280bdbbc98355.jpg
    This is starting the tallow coating after dry aging a whole rump for 2 weeks.
    11e8ac1120cdde121bf1cfa9acd402b2.jpg
    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

  5. 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.
    c425a000ca131d0c30f8e3aaa038c495.jpg
    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.
    3d1189f68fc9d4d9e2a280bdbbc98355.jpg
    This is starting the tallow coating after dry aging a whole rump for 2 weeks.
    11e8ac1120cdde121bf1cfa9acd402b2.jpg
    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

  6. 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.
    c425a000ca131d0c30f8e3aaa038c495.jpg
    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.
    3d1189f68fc9d4d9e2a280bdbbc98355.jpg
    This is starting the tallow coating after dry aging a whole rump for 2 weeks.
    11e8ac1120cdde121bf1cfa9acd402b2.jpg
    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

  7. 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.
    c425a000ca131d0c30f8e3aaa038c495.jpg
    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.
    3d1189f68fc9d4d9e2a280bdbbc98355.jpg
    This is starting the tallow coating after dry aging a whole rump for 2 weeks.
    11e8ac1120cdde121bf1cfa9acd402b2.jpg
    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

  8. 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.


    Sent from my iPhone using Tapatalk

    • Like 5
  9. I finally get to fill the dry ager tomorrow.
    With this big boy.
    50c03791eced081714c70c027ee4b696.jpg
    Then I’ll post some more cooks- 330kg dressed.( that’s shy of 700lbs)
    I’m going to need some ideas on creative bbqing.


    Sent from my iPhone using Tapatalk

    • Like 4
    • Haha 1
  10. 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.


    Sent from my iPhone using Tapatalk
    • Like 2
  11. 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,
    da6696d5b9275658aedfef75f88a109d.jpg
    I have a strip loin that’s been aging for 70 of days…… but keep nicking steaks off it.
    cde27870325fe2fd53fbd47e29550b4f.jpg
    698280c647a62b58e991a2001e3f5bd7.jpg
    No freezing required


    Sent from my iPhone using Tapatalk
    • Like 3
  12. 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.


    Sent from my iPhone using Tapatalk

    • Thanks 2
  13. I now have my dry aging fridge set up and will post a photo tonight.
    Starting with a 5kg beef rib eye.
    42b2cf2e61b64cc56130e0b605c6adfd.jpg

    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?
    f1eabdb5a8596f01d090861a4df0ced8.jpg


    Sent from my iPhone using Tapatalk

    • Like 1
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