Basher

Thanks for your tips.

Here’s what Wagyu striploin with a marble score of 5- 6 looks like when it’s calling for me!

I read a tragic post here from Cookie with his 11 lb striploin. I hope cookie has recovered from it catching on and needing to be doused with a fire extinguisher. Soooo

Now I’m feeling his pressure! Not sure I could recover from this?

 

 

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I saw them play last year. Really enjoyed it. Pretty good impersonation.

I couldn't believe how many ladies( from 20yo up to 60yo's) took their tops off and threw them towards the stage.

Rock n Roll eh!

So Mac, sear it plain, no salt, no spice? Then salt and spice it?

Then fridge again while the spices soak in? Then cook it.

I ended up with a 6.8kg( 15lb) wagyu striploin with a heavy fat cap. Marbling score of the meat around 5- 6. 

They export most of their beef and don't have a specific shop front. While there, I couldn't help myself and also grabbed a small 2kg rib fillet with a marble score of 9. It looks delish already.... in the plastic wrap!

 

 

 

I have a very exciting weekend coming up.

Grand Final World Cup Rugby on Saturday night and my wife is taking a couple of nights with her mates on the Gold Coast.

This leads to a bachelors night with mates over to watch the rugby and play with the new KK.

A friend running this business is producing some terrific products https://stockyardbeef.com.au/stockyard-awarded-gold-at-world-steak-challenge/  and has offered me a Wagyu rib fillet roll. I am looking for suggestions on techniques from the floor.

What would you do?

I was thinking about spicing the roll with a dry rub, sear the outside, rest, maybe refrigerate, and slice into steaks, then grill the steaks. Mindful that I don't want to overcook it.

Any other ideas?

 

Minimal trimming Pequod.

I sliced lines around the leg- shoulder will be the same, then rubbed with salt and favourite spices.

With lamb there is always cumin and rosemary in the rub.

I can imagine all these kids at Harvard being asked "who wants to study and design a better grill?"

Pick me, pick me!

Why wouldn't you volunteer for this, then go home and tell dad what you are learning at school. 

University was so much fun!

Tyrus I don’t coat my knives in oil, however, mostly rinse in hot water after use, dry and store in a home made cardboard sheath. The cardboard draws any moisture away from the steel.

Occasionally I’ve had little rusty Patina on the blade that can erase out. I’ll take a photo to share

This next shot is before I used the eraser.

And this is after I used the eraser. It took about 10 seconds

 

 

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Tyrus that's a nice looking blade. I love a good knife.

Do you know what steel it is?

It has a very similar handle to a Miyabi knife I have. Sounds Japanese, but it isn't. I think Zwilling make them and although they have a Damascus looking steel blade, there is a whole lot of stainless in them.

My favourite blade is Aogami Super Blue Steel. Holds a razor edge forever and is really responsive to sharpening, however, it doesn't like water very much!

I have been looking at Ginsan steel for the next knife. Anyone used this before?

Thanks Mac,

I've been looking for something like this. Always wanted to throw a few spuds in with the meat for self basting.

Good to know.

Maybe amazing ribs are paid reviews?
Although they rank the products, I haven’t seen them bag a product out, instead, they stay kinda quiet.


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So Tony, with the agrodolce sauce, are you marinating your meat in this, or using it as a basting/ post cooking sauce?

Yep, from the little reading I have done, this is going to be a fun rabbit hole. Extremely versatile.

I like the look of Rebecca Blackwell's taste buds. https://alittleandalot.com/agrodolce/

She has a few other tasty looking recipes.

Thanks Tony. I just looked up agrodolce.
That’s a whole new rabbit hole I’m going to have to dive into.


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After putting another lamb leg on last night I noticed we had plenty of fruit 2 days short of a trip to the compost.

Sliced and peeled 6 apples. Strawberries, blueberries and 6 bananas.

Placed them in a baking dish and poured 1 cup of apple cider vinegar mixed with 2 tablespoons of honey over them.

Sprinkled a bit of cinnamon over the top and put it in the kk when I pulled the lamb and shut the kk down.

The residual heat baked the fruit beautifully in 30- 40 mins.

Tart vinegar, sweet honey, mixed fruit....... almost no sugar cos we had it with ice cream.

I’ll take photos of the next version..... probably within a week.

 

 

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Not sure how many tea drinkers are out there?

One of my favourites is Lapsang Souchong

https://en.wikipedia.org/wiki/Lapsang_souchong

It has a wonderful smoky flavour.

I tried to replicate it by emptying a packet of loose leaf black tea onto a tray and gave the cold smoker it's first run- no pics sorry.

It turned out pretty good. This packet will last me 6 weeks or so and it's definitely something I'll refine with different teas and different woods. I won't be trying to smoke with pine. They must have different pine species in China

 

Bruce the little message icon at the top of your page- like a cartoon character statement circle.

Click on that and it will take you to all your messages, read them, respond, delete,..... whatever you want.

Mac if they are mud wasps, not sure I'd want it hatching or you will end up with mud nests all over your house. They also get tougher to clean out as the mud dries.

Yum MacKenzie. That looks like a mud wasp nest. Was there a small larvae inside when you poked it out? Or a few little dead spiders or other dead insects?


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Aussie this cook really resonates with me.
I love the challenge of taking what is considered rubbish meat and turning it into food for royalty.
Quite literally turning a pigs ear into a silk purse!
It looked like there was a fair bit of shank in that knuckle, and a good find.
For years here the cheap cut was brisket, until the low n slow started taking off only 10 years ago.
I see now locally the cheap meat is lamb flaps. Any ideas how to cook these? My old man reckons you have to double fry them, surely there is a better way?


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Tony b my roti motor rotates each way by just switching on and off. I had made sure it rolled in the direction so the tip screw would tighten rather than loosen. I was worried It might drop in the fire and burn before I realised.
I can only think there was minor wall expansion. It only takes about 2mm to stop it.
How good are those spear tips?
Screw it in, Slides through the meat, then I changed it back to the roundish tip.


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Sensational tekabo. The spit came together easy enough cos I’ve been watching everyone here do it for years.

One little issue, through the cook the walls or the rod must have expanded. Despite setting the rod length right before loading up, there was not enough spring movement to take it off. I had to play with pliers to shorten the rod slightly while the lamb started dripping into the fire. It took about a minute to adjust. Glad it wasn’t any longer.

Flavours were great, fluked the internal temp.

Just a hint of smoke

The lamb was Dorpa crossed with Meatmaster- both South African breeds that are becoming popular amongst farmers here.

8 months old and very tender.

Lamb is definitely my favourite..... and there is plenty left over for sandwiches.

 

 

 

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Getting closer!

Not sure yet Mac. This photo was taken just short of 2 hours. Probably pull it off after 2.5 hours.


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Outside of warming a large bowl of offal for the dog and the chicken thighs, and a couple of turkey legs while it was hot during the burn in, This is my first purpose cook.

This lamb was grown by a friend 4 hours west of where we live.

Scored, then rubbed with salt, garlic, coffee, cumin, chilli, purple crack, and some dried herbs.

Started a full basket of charcoal laced with cherry chips.

Haven't quite got my temps right and nudged it up to 400f before pulling it back to 350f.

I don't have the Meater yet so flying a little blind on internal temps too, I'll judge it by the pull back from the bone.

This is getting close.

Perfect size in the 23"

Pickled beets for burgers pequod.
Can’t beat em


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I can’t stop staring at it!!


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Love the "support log" under the plywood.   Where there is a will.....there is a way!!!!!!! 

That “just in case” log was needed as the ply bowed. I could feel it under foot.
Tekobo these kk’s in real life look too pretty to light a fire in it. I’ll just gaze at it for a little longer before burning in with some Chook thighs today, and my mates home grown lamb shoulder tomorrow.


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