Basher Posted April 26, 2020 Report Share Posted April 26, 2020 Don’t dump it Tekobo. You are only at stage 1 to mummify it! Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted April 26, 2020 Report Share Posted April 26, 2020 Basher, are you saying Tekebo should have wrapped the beast in linen to make it more presentable? 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted April 26, 2020 Report Share Posted April 26, 2020 Basher, are you saying Tekebo should have wrapped the beast in linen to make it more presentable? Maybe the Egyptians would have used duck fat if they had access to it? If only they knew what Tekobo knows! Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Sharky Posted May 12, 2020 Report Share Posted May 12, 2020 (edited) On 2/2/2020 at 3:19 PM, Pequod said: Totally missed that! Forget the dry-ager, now I’m off looking for cat butts. Hi all, this is Tekobo's husband. We moved some coats at the weekend and revealed this forgotten masterpiece which may appeal to those who enjoyed the fridge magnets Edited May 12, 2020 by Sharky 2 4 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 12, 2020 Report Share Posted May 12, 2020 Looks like my Irish Jack Russell's behind. Nice butt. 1 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 12, 2020 Report Share Posted May 12, 2020 Indeed. Nice butt(s)! Quote Link to comment Share on other sites More sharing options...
jonj Posted May 12, 2020 Report Share Posted May 12, 2020 Excellent! Quote Link to comment Share on other sites More sharing options...
tony b Posted May 13, 2020 Report Share Posted May 13, 2020 Welcome, Sharky! Hang around some more, you'll find it's nice in here - at a safe distance, ha, ha! 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 14, 2020 Author Report Share Posted May 14, 2020 Trust The Husband to turn up and pull down the tone of my serious meat thread. I will now get things back on topic if you don't mind. We broke into the second dairy cow fat encrusted steak after about 90 days. Not for the faint hearted. The smell was just fine but I had to scrape off some discolouration. I never normally bother to reverse or forward sear because I like my steak blue and am happy to crust up the outside at high heat and eat. The Husband prefers rare so I thought I would try out reverse searing. It had been so long since I last did it that I forgot to use the basket splitter. The meat came out a bit more cooked than I intended but we both liked it. Had the texture of ham and the taste of blue cheese. Definitely a "do again". 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 14, 2020 Report Share Posted May 14, 2020 Wow, the finished product looks wonderful. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 14, 2020 Report Share Posted May 14, 2020 Look at how yellow that fat is, like butter! 1 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 15, 2020 Report Share Posted May 15, 2020 Yes, yes, and yes.. it does look good. Could be the way you sliced it but it looks so smooth in texture. 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 6, 2020 Author Report Share Posted June 6, 2020 I have become a meat pusher during lockdown. I buy my meat from farms that supply restaurants. They are having a hard time in the current climate and so I have been buying half and whole animals, explaining which bits are which to friends and sharing them out, at cost, to them. It has been such fun. In between teams calls, writing contracts and baking bread I have been passing on recipes and falling about laughing at the size of the osso bucco you get when they are cut from the shin of a huge cow. The side benefit for me is that I can sneak in extra meat to try at home. One farmer normally sells all of his short ribs to restaurant in Knightsbridge. I managed to snag some and now I have a dry ager full of short ribs and other nice things. Much anticipation here. 8 Quote Link to comment Share on other sites More sharing options...
Basher Posted June 6, 2020 Report Share Posted June 6, 2020 Tekobo you need to run this as a business. They look outstanding.Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 6, 2020 Report Share Posted June 6, 2020 Wow, those ribs look amazing. You sure are making the most of you Dry Ager. 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 6, 2020 Report Share Posted June 6, 2020 Killin' me here! I'm ravenous right now! 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 11, 2020 Author Report Share Posted July 11, 2020 The big joint in the picture above went into the dry ager on 19 May. We took it out to eat on Thursday 9 July. Friends said it was the best steak they had ever eaten. We followed the cooking method used by Casa Julian in Tolosa. First broke the meat out of the fat and cut into steaks. Salted heavily on one side and cooked for about ten minutes Turned over and salted the other side after I took this photo. As you can see, the fat tray at the front was full by the time I had cooked both sides for a total of about 25 minutes. I ended up shifting the coals to the right to cook the third cow chop. Here is it cooked And this is the only picture of it cut. We were all too busy eating to take photos. No resting time at all and juices held perfectly in the matrix of meat. Yum. 6 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11, 2020 Report Share Posted July 11, 2020 It looks delicious, love the colour you have on it. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 11, 2020 Report Share Posted July 11, 2020 Outstanding Tekobo.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted January 27, 2021 Report Share Posted January 27, 2021 Tekobo, any updates on your dry aging efforts? I'm thinking about getting a dry ager but I'm not sure... I noticed that you have aged some smaller chops; in my limited research, I saw something warning not to age individual steaks and small pieces of meat and only age primal and sub-primals; have you had any issues with mold getting so far into the meat that you had to toss it? I also see that you mention washing off the mold; are you trimming off the really dry pieces and/or moldy pieces? Thanks! 1 Quote Link to comment Share on other sites More sharing options...
