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 what did you cook today thread 
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Yup, it's just business as usual in this thread:

Image

:bow:

I'm fascinated by that flat bacon weave! So you weave it before cooking and cut the squares to size . . . then cook?

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Mon Apr 12, 2021 6:34 pm
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MadPick wrote:
Yup, it's just business as usual in this thread:
:bow:


Thank you. That image made me laugh at the end of a crappy day of work.

MadPick wrote:
I'm fascinated by that flat bacon weave! So you weave it before cooking and cut the squares to size . . . then cook?


Yep, that's it exactly. I think I've heard of people recommending it for burgers before, and I remember doing it as the outside of a bacon explosion, and I figured it might be a good way to do it. It'll shrink similar to the burger, but trapping it between two layers of parchment paper and those between two baking sheets keeps it flat. That's a technique I'd heard of for doing sheets of crispy turkey skin when you're cooking the meat separately. I can't remember where I heard that one, but it sounds like Chefsteps doing the meat sous-vide.


Tue Apr 13, 2021 4:27 pm
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Well, continuing down my path of "I don't know what the hell I'm doing, but I'm having a great time doing it," I picked up another big chunk o' meat at Chef'Store yesterday, completed my YouTube education, and broke it down today.

Today's victim was a 14.64-lb ribeye:

Image

Image

Now to start, I know that a typical ribeye steak looks something like this:

Image

But I've concluded that I really don't care for big channels of fat in my steak, so I wanted to break it down even farther. Not counting some fat in the garbage can, here's what I was left with at the end:

Image

On the cutting board on the left:
- Ten nice fat steaks, probably close to 2" thick.
- In the lower right corner, the complexus muscle.
On the cutting board on the right:
- That big thing is the spinalus dorsi . . . aka the "ribeye cap."
- A pile of meat to grind, once the new meat grinder gets here next week. :facepalm2:

The spinalus dorsi and the complexus are on the Recteq right now . . . it's gonna be a late dinner, but hopefully worth the effort!

BTW, here's the video that I found to be the most helpful: https://www.youtube.com/watch?v=ZxDKuocQ7L4

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Tue Apr 13, 2021 6:46 pm
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Sorry about the unappetizing wet-cutting board pics. icon_eek

Here's that complexus muscle, cooked to about 130 degrees. I salted it a bit too much, but it was otherwise very good:

Image

And here's the ribeye cap, cooked more, to maybe 140 degrees:

Image

Image

Also very good. :thumbsup2:

I'm not very experienced in the world of steaks, so I'm comparing all of this to the NY strips and the sirloins that I butchered earlier. What I cooked tonight was very good, but I can't honestly say that it's any better than the others.

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Tue Apr 13, 2021 7:41 pm
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Thanks Steve, now I’m hungry.


Tue Apr 13, 2021 8:51 pm
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That cap looks damn good! Nice job on the Steaks, you have a potential job as a butcher. :bigsmile:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

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Tue Apr 13, 2021 10:06 pm
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That butchering looks just fine to me! How long did it take you? It takes me a looong time to do because I go so slow to not screw up a big, expensive piece of meat.

My one suggestion - next time save that trimmed fat to render, and sear your steaks in. It'll make them taste Even More Beefy. Also, you can use it to adjust the fat ratio for your sausages in the trimmings - don't render it for that.


Wed Apr 14, 2021 8:44 am
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WanderingWalrus wrote:
That butchering looks just fine to me! How long did it take you? It takes me a looong time to do because I go so slow to not screw up a big, expensive piece of meat.


Yeah . . . I'm not sure, but it probably took me at least an hour. A heck of a lot longer than it took the pro in the YouTube video, that's for sure! But, it was my first time, and I think I do more trimming than most would. If I do it again, it'll be faster I'm sure.

WanderingWalrus wrote:
My one suggestion - next time save that trimmed fat to render, and sear your steaks in. It'll make them taste Even More Beefy. Also, you can use it to adjust the fat ratio for your sausages in the trimmings - don't render it for that.


Well . . . yes, I keep hearing that. Basically, nothing except silverskin should ever get thrown away. :bigsmile: However, I've already got a bag of beef fat in the freezer (allegedly for sausages), but so far everything I've ground for sausage has had plenty of fat on its own, so I haven't needed it.

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Wed Apr 14, 2021 9:03 am
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MadPick wrote:
A heck of a lot longer than it took the pro in the YouTube video, that's for sure!


That's the same measurement I use!


WanderingWalrus wrote:
My one suggestion - next time save that trimmed fat to render, and sear your steaks in. It'll make them taste Even More Beefy. Also, you can use it to adjust the fat ratio for your sausages in the trimmings - don't render it for that.


MadPick wrote:
However, I've already got a bag of beef fat in the freezer (allegedly for sausages), but so far everything I've ground for sausage has had plenty of fat on its own, so I haven't needed it.


:thumbsup: . If you've got enough then that's all cool.


Wed Apr 14, 2021 10:27 am
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Southern fried Cabbage.

https://youtu.be/6LfR9r4Kh_8


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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Fri Apr 16, 2021 8:05 pm
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^ Dude, you're hooked on that stuff! :bigsmile:

It does look good, though....

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Leave it cleaner than you found it.


Fri Apr 16, 2021 8:11 pm
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MadPick wrote:
^ Dude, you're hooked on that stuff! :bigsmile:

It does look good, though....


That's the 2nd time i made it. it's just damn good! :bigsmile:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Fri Apr 16, 2021 8:26 pm
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We just began making pizza, so far so good the sauce is killer. Here's our Sunday lunch. 1 pepperoni with fresh basil the other is waygu.


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Sat Apr 17, 2021 10:07 pm
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Yes please. Well done, looks damn good. :thumbsup2:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sat Apr 17, 2021 10:16 pm
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Should have put this in the what are you cooking thread, miss can you change please.

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Sun Apr 18, 2021 3:41 am
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