Dixie Chicks

[Mahen100]

The general public is stupid. ..

LOL Didn't Thomas Jefferson say something very similar? I was zipping though, trying to catch up, when I came across this little nugget of wisdom...though I have no idea what prompted it...thanks for the heads up.

 

[perchie.girl]

Quote:
Oh I am glad you season it... I have seen the show on his dry aging method.

Here is an article on the subject.

http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html

He goes far beyond what Alton showes....

deb

 

[Cold Canadian]

That's this year CC... About 3 weeks ahead of the norm... Mostly the weather, partly lay out and planning. If all goes well it will be a wall of green in the frame by the seasons end.
(Harvesting will be fun... Ha)

Unreal ! I didn't plant anything /or start anything in the greenhouse this year .......kinda regretting it now seeing those pictures .....well done !

 

[hennible]

The general public is stupid. ..

Lol
Yup...

So... A ribeye steak... Bought from a butcher whose bone saw busted.... Got it!

Haha ha
The bone probably adds flavour.

Unreal ! I didn't plant anything /or start anything in the greenhouse this year .......kinda regretting it now seeing those pictures .....well done !

Thanks very much
Hope the two new ones will look that good next year (I'm dreaming)
Incase I didn't show these off yet, I got two.

 

[Alaskan]

hen... you could put TREES in there!

There are some people here that put trees and grapes etc. in their greenhouses

 

[hennible]

I know! I'm thinking about it!!

 

[Ravynscroft]

The general public is stupid. ..

Ummm... yup...

I prefer a room temp, 2 inch thick, 21 day dry aged, boneless ribeye cooked on the Alton Brown salamander (redneck steak griller) for about 2 minutes 30 seconds per side. The end. Drop the microphone . Oh and cover with foil loosly and let rest for 5 minutes before picking it up and biting into it

You are my hero! That is steak perfection!!!

I know! I'm thinking about it!!

Sam, those are amazingly awesome!!! Great score! Can't wait to see what you do in them since your other one looks so fabulous!

 

[Beer can]

Lol, never heard of 'tomahawk' steaks either. The last time we went in on a beef I got 200lbs of steaks and burger. The chuck steaks were awesome grill fillers. There was porterhouse and 'ribsteaks' OMG melt in your mouth! The beef short ribs? Everyone I went in on it with said they were tough. Not mine, put them in a pan with water, on my kerosun heater middle of winter, passed out to much beer, and woke up just as they were carmelizing, few minutes latter would have been burning. Sooo yummy and tender dipped in barby sauce. Yeah pre wife and kids days.
Dry aged beef? Awesome! I dry age my venison sometimes, unreal yummy and tender, but I get more waste and less sausage when I do it.

 

[Alaskan]

I still remember from my youth.... the perfectly most wonderful sausage in the world.. a friend/kinda neighbor would give us deer and pork sausage in exchange for hunting on our land.

SUPER GOOD!


My grandfather had it made... he set up lots of stuff as trades and we had a bee guy give us a giant jar of honey every year, the guy who made the best venison jerky ever made in this world gave us some of that... and then the venison-pork sausage!

 

[bamadude]

Oh I am glad you season it...  I have seen the show on his dry aging method. 

Here is an article on the subject.

http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html

He goes far beyond what Alton showes....

deb

Im still alive