Ok, a little 2 1/2 pound boneless picnic, Walmart. Overnight brine, added lemon and a little cider vinegar for a change. Apple and hickory, pulled at 170 °F, going for the slice from the start, wrapped and into a cooler for an hour. Vino '21, a little tight.
@kainc@klezman Whole pork shoulder is basically two cuts, the pork butt is the upper portion, the picnic shoulder the lower part. Butt is typically the preferred cut for pulled pork as it has more marbling/fat. That’s the quick and dirty
2006 Moran Manor Anagram.
Last one of this set which has been good but a bit inconsistent. I’ve had this bottle in an obvious spot to prompt me to drink it as I was worried it would be past its prime. But it’s not. Big fruit still present, nice tannins on the finish that is lengthy. This is night two; had one glass last night. Don’t think there is a rush.
Finished our Manhattans, ordered some BBQ, and just opened a 2009 Turley Petite Syrah Turley Estate
First time this has ever happened - but the cork completely disintegrated even with an ah-so. I don’t think even a Durand would have gotten this one out in one piece.
@kaolis
Not sure how I missed the single corn grit amongst all the rice offers; compared to Anson?
It’s not too late for a second double espresso out here…
It looks like they are displaying at the end, easy to miss. I think as strong as an Anson product. A small family artisan operation. In fact, Anson mills and packages his grain. And Rollen is a great guy, as down to earth as they come. Meet him once and you’d swear he was a lifelong friend. I will say I cook low and slow for about an hour, not his suggested 25 minutes.
The Rudd Steak:
For as long as I knew Les Rudd, he always loved bone in steaks. He tried for years to get me to supply his Press Restaurant with a bone in Filet, and I was never able to accommodate him as it is next to impossible to fabricate a large number of bone in filets strictly from the shortloin we use. Well. I lost a dear friend a while back, and the restaurant brought in a fantastic Chef to continue what Les had begun. It was in a discussion with Chef Phil, that he indicated he wanted to add some different things to the offerings, and as I drove away from that meeting, a light went off. I will give Les the perfect bone in steak. That is the origin of the Rudd Steak.
As you know, a Kansas City Strip is a bone in New York- so what’s the big deal right? The KC had an “L” shaped bone that can be difficult to handle when plated- almost impossible to get all the meat off the bone. What we have done with the Rudd steak is remove the foot of the “L”, so there is only the straight bone on the side. This gives the fun of a bone-in steak with the ease of a boneless steak.
This really will be only a one time shot from us- you can always order it whenever you get to Press Restaurant in the Napa Valley (worth the trip!!!); but I promised them that this would be their exclusive. Other than cheating this one time for a group I value as friends, we will not offer this again on our website.
@davirom@rjquillin Always nice to get your stuff at the farmers market! I used to do that. I should swing by one of the markets near me next Tuesday to see what corn they have…
@davirom@klezman@rjquillin Brings back memories hearing how my grandfather wouldn’t go out to pick the corn unless my grandmother had the water boiling on the stove.
@kainc For 4 pieces of fish, maybe more. Mix/blend 1/3c lo sodium soy, 1/3c evoo, zest and juice of 1 lemon, 3 cloves minced garlic, mince 1 inch piece of ginger, 2 tb dijon. A dash of worchester, if you like. Using a fork or the tool scott showed, puncture both sides of the swordfish. Apply marinade to both sides about an hour b4 grilling. Don’t marinade too long or the lemon start to “cook” the fish. Grill 3 to 4 minutes per side, no more. S&P, to taste.
Robert Mondavi 2019 Estate, Oakville Cab. Sauv.
Wine Spectator #6 WOTY for 2022.
Yeah, it’s good.
I always try to catch a couple of the WOTY, but they go fast, and the prices skyrocket!
@rjquillin Still young, which is our preference. Consistent color to the edge of the glass, moderate intensity on the nose, round tannins, long finish. You may want to try one for the sake of tracking its progress, but it definitely has a long way to go.
It’s been pretty low key over here. Girardin with the rib tips, finished up the Angles. Sipped on a '24 JP Ricard rose from wtso, a '24 Twomey rose, I forget what else
@chipgreen@kaolis 235 for around 7 or 8 hours, wrapped in butcher paper @ 175 and we’re done when probe went through the meat like butter at 205 degrees. Sadly the vultures (kids) tore through all of them and none left for today
@chipgreen@ScottW58 Bought some cheapie chuck riblets the other day, internet tells me they are somewhere between awful and decent. Guess I’ll find out. And speaking of chuck ribs I understand there are plate ribs. Ain’t easy figuring all this out…ha!
@chipgreen@kaolis my butcher calls them short ribs which I guess they are? I always thought of them as beef plate ribs. The good ones that I cook always have 3 or 4 bones (see pic)
@chipgreen@kaolis@ScottW58 According to Flannery, short ribs are both. That’s part of the issue, when you don’t know which one you’re getting unless they’re labelled chuck or plate. I think the 4-bone dino ribs are chuck.
Last batch of Morgan Ranch kabobs before I move on to the tenderloin tips or whatever they call them. The trick to the kabobs is season but no marinade. And you have to realize they are done cooking the moment you open the package, these almost got away from me
2008 Adequate Gift
From my mystery case. Wow. Wonderful. I have had quite a few of Matt’s Three Wine Co blends and am a Big fan. This is easily the most age I have had on one. It is in a great place. Used the ah-so and the cork was pushing in but I saved it without issue. A bit soft but was showing no bad signs. On the pop it was great. I dislike pruney zins and there is none of that. It is Excellent!
Ok… chicken looks awesome… sh*tty bubbles a perfect pairing…and a side note I just kicked up a can of Bush’s baked beans with a bit of Whiteford’s last night
Well off to Boulder this morning on my favorite airline JSX where they condone heavy drinking and dogs, I like that there will be drinking but what kind of state does not allow BYOB??
@jmdavidson1 lol I did not but they were very calming and fun especially since I was watching major air disasters on Netflix all week before our flight
I gotta say not being able to take a nice bottle out to dinner when on vacation kind of takes some of the fun away, but hey a good bottle is still a good bottle
@klezman ?? Anyways went to Blackbelly butcher restaurant and market for dinner tonight wow. I had the Koji cured pork and pork belly apple mostarda,made a crumble,port pepper jus. Andrea had the Delmonico ribeye. With mushrooms and oysters and a chef choice meat and cheese. Also sat at the bar by the meat slicer so we could get slices flying off that thing. Man we can eat they also had a decent wine list. Just a small glass of our wine when we got back ha.
@losthighwayz@ScottW58 I just wish all 3 of our remaining chickens would get back to laying again. For about the last 3 or 4 weeks we’ve only been getting one egg a day (got 2 a couple of days ago). I’ve warned them that their breed (Black Australorp) is known as “dual purpose”, and if they don’t fulful the eggs purpose, there is always another one…
Pretty dry for a sparkling red. Air is 91 degrees F, pool is 84 degrees F; perfect day for a delicious wine with a little ice. If this baby comes around again, I’m def in for a case.
@rjquillin
Not familiar with those. This bottle was a one-off that I received in a wine swap years ago. That said, it held up well for a 22 yr. old small format. Cork came out intact with waiter’s corkscrew.
I was a little worried about this one. Cork started to slide down the neck when using an ah-so. A standard corkscrew with a little tlc did the trick. Cork was destroyed in the process.
Despite the slippery cork, it showed very well. Maybe not as complex as the 08 or 09 but very nice with a Costco tomahawk ribeye.
@davirom I thought about reverse sear but ended up going sous vide. I like texture of the rev sear a little more, but SV gave me more flexibility cooking other things, not knowing when guests were arriving, etc.
Did 131° for about 3 hrs 15 min then pat dry and seared on the grill. It was perfect and really rivaled rev sear with less effort. The steak was fabulous btw. Prime Costco steak is tremendous qpr.
@davirom@hscottk Slow-cooked on the grill works well. Even better with smoke. Low heat in the oven is also a good choice. IF you don’t mind the meat a bit more tough you could also give them more of a high heat grill. I’m not as much a fan of putting these into a braise or Instant Pot because the fat tends to escape and go into the sauce instead of staying in the meat.
@hscottk@klezman We usually slow cook or pressure cook, but we don’t usually get prime so fat content is an issue. Casting about to try a different preparation. Thanks for the suggestions.
@davirom@hscottk I find the dry heat keeps more of it internal rather than rendering out. But you’re still going to have a bunch of fat that gets out in an oven. Maybe it’s invisible but it seems like more stays internal when smoking or low-temp indirect heat grilling.
But I totally agree - when you get prime it’s for the extra flavour from the fat!
@InFrom looks great! I would think the 3 carrots could make it sweet? I think i would try 1 carrot. Not much else in the recipe would make it sweet I’m thinking.
@ScottW58 I used 3 this time around, but only one onion. I think onions could add sweetness as well, no? But you need to have enough chunks of veg for when you’re serving the leftovers! I didn’t think it was too sweet – maybe acidity in the tomatoes offsets the sweetness a bit? Anyway, I’ve never had any complaints. It’s great comfort food. I serve it with whole wheat couscous.
My little prep trick that may or may not make any difference is to coat the chicken pieces with the spice mix the night before, or at least before I pop it all into the pot.
A friend dropped off 4 bottles from a tasting. Never heard of any of them and was pleasantly surprised with how good they were. Dinner:oysters on the half shell, grilled sablefish with mango habenero sauce, grilled broccoli and tomato/avocado salad.
@jmdavidson1 From a computer it’s easy, just put your cursor below what posts after you put your first pic up and repeat the process…if that makes sense. From a phone no idea
Kicking off the month with lamb shoulder chops and 2015 Clendenen Family Vineyards Nebbiolo Bricco Buon Natale
@klezman That sounds tasty, I generally pass over the shoulder chops and then when I buy them I always say damn they’re good
@kaolis They are! I tend to grab them whenever the price gets below about $7/lb. I load up when it’s down to $5/lb. Great to just have in the freezer.
Cheaper than the Flannery lamb riblets but almost as enjoyable.
Ok, a little 2 1/2 pound boneless picnic, Walmart. Overnight brine, added lemon and a little cider vinegar for a change. Apple and hickory, pulled at 170 °F, going for the slice from the start, wrapped and into a cooler for an hour. Vino '21, a little tight.
@kaolis forgive my ignorance but what am I drooling at?
@kainc @kaolis isn’t that pork shoulder, beans, and slaw?
@kainc @klezman Yessir, pork picnic shoulder
@kaolis @klezman not familiar with pork picnic shoulder, until now
@kainc @klezman Whole pork shoulder is basically two cuts, the pork butt is the upper portion, the picnic shoulder the lower part. Butt is typically the preferred cut for pulled pork as it has more marbling/fat. That’s the quick and dirty
Almost as dark as that Shadow Canyon, but still going strong.
@chipgreen I think we’ve got one of those hanging around too…
@chipgreen @klezman
Nice pic; the white background and thin rim clearly show what’s going on.
@chipgreen @klezman @rjquillin Reminds me of a few Kracher I have that resemble that, not so sure they are still going strong however.
2006 Moran Manor Anagram.
Last one of this set which has been good but a bit inconsistent. I’ve had this bottle in an obvious spot to prompt me to drink it as I was worried it would be past its prime. But it’s not. Big fruit still present, nice tannins on the finish that is lengthy. This is night two; had one glass last night. Don’t think there is a rush.
Taco Tuesday
@chipgreen Can’t spell “Caton” without “taco”!
What’s not to like? Good casual Italian food wine, ridiculous qpr deal WD. Italian for “The Duke”.
@msten Finished a bottle tonight - made me buy a case yesterday!
@pjmartin Reloaded from Feb mixed case
Finished our Manhattans, ordered some BBQ, and just opened a 2009 Turley Petite Syrah Turley Estate
First time this has ever happened - but the cork completely disintegrated even with an ah-so. I don’t think even a Durand would have gotten this one out in one piece.
Blast from the past, fruit faded but still a lovely bottle. Needed a couple of hours in the decanter to open up and burn off a slight funk.
With sous vide duck breast and crispy polenta. Green stuff in the appetizer course. Oh yeah, and lingonberry sauce.
@InFrom yum, looks delicious
@InFrom @kaolis
Yes it does!
@kaolis @ScottW58 You guys are just suckers for anything with cornmeal, admit it!
Coincidentally, on Saturday I got a nice little gift of a sack of grits from a family member who visited Charleston recently.
Kutch, local chop, Rollen’s Raw Grains grits
…and a couple last drops of these from the last few days
@kaolis nice cleanups
Rice grits?
@rjquillin Sea Island Yellow Guinea Flint Grits from yellow dent corn.
@kaolis
Not sure how I missed the single corn grit amongst all the rice offers; compared to Anson?
It’s not too late for a second double espresso out here…
It looks like they are displaying at the end, easy to miss. I think as strong as an Anson product. A small family artisan operation. In fact, Anson mills and packages his grain. And Rollen is a great guy, as down to earth as they come. Meet him once and you’d swear he was a lifelong friend. I will say I cook low and slow for about an hour, not his suggested 25 minutes.
Another Morgan Ranch strip, another dollop of Daisy…
@CorTot How was it? Looks like maybe a tasty little sip
This is quite tasty and the nostalgia is nice as well.
@kawichris650 so many people panned out on release but it really came into its own!
2013 Meeker Four Kings
Flannery aged Rudd
@rjquillin Looks perfect…but what is a Rudd?
@kaolis
From my order date 2020-01-26 likely a BD MC or GCC offer from Brian.
Like bottles in the cellar, it was just something found in the freezer.
@kaolis Yup, preview day buy.
The Rudd Steak:
For as long as I knew Les Rudd, he always loved bone in steaks. He tried for years to get me to supply his Press Restaurant with a bone in Filet, and I was never able to accommodate him as it is next to impossible to fabricate a large number of bone in filets strictly from the shortloin we use. Well. I lost a dear friend a while back, and the restaurant brought in a fantastic Chef to continue what Les had begun. It was in a discussion with Chef Phil, that he indicated he wanted to add some different things to the offerings, and as I drove away from that meeting, a light went off. I will give Les the perfect bone in steak. That is the origin of the Rudd Steak.
As you know, a Kansas City Strip is a bone in New York- so what’s the big deal right? The KC had an “L” shaped bone that can be difficult to handle when plated- almost impossible to get all the meat off the bone. What we have done with the Rudd steak is remove the foot of the “L”, so there is only the straight bone on the side. This gives the fun of a bone-in steak with the ease of a boneless steak.
This really will be only a one time shot from us- you can always order it whenever you get to Press Restaurant in the Napa Valley (worth the trip!!!); but I promised them that this would be their exclusive. Other than cheating this one time for a group I value as friends, we will not offer this again on our website.
@rjquillin And there ya have it, who knew?
@kaolis @rjquillin
Nice get!
@chipgreen @kaolis
Yes, both the Rudd and the Four Kings
2012 Woot Cellars Help Yourself cab sauv. Still good, but if you got one, drink sooner rather than later. Cork came out easily with an ah so.
The boss said she wants to go to a restaurant and I better bring good wine, well hell I think I can do that.
@ScottW58 our period of craziness is finally ending - time to finally get together!
@ScottW58 I’d say you did a-ok!
With sole and first of the season corn on the cob.
@davirom maybe the corn gets to West LA first? We’ve had a bunch and this year’s crop is excellent so far. Yum!
@klezman We have seen it in the supermarket but we try to get our produce at a farmers market so sometimes there is a lag.
@davirom @klezman
The one I had the other day was starchy and not really sweet at all. Hoping for better…
@klezman @rjquillin Especially for early in the season, the ears we had were very good. Since it’s farm-direct it may be a few days fresher
@davirom @rjquillin Always nice to get your stuff at the farmers market! I used to do that. I should swing by one of the markets near me next Tuesday to see what corn they have…
@davirom @klezman @rjquillin Brings back memories hearing how my grandfather wouldn’t go out to pick the corn unless my grandmother had the water boiling on the stove.
@davirom @klezman @Mark_L @rjquillin
With all this talk about corn, perhaps WD needs to start a new sister site and call it Cornmates.
@davirom @kawichris650 @klezman @Mark_L @rjquillin
We have been getting some pretty good FL corn, here in OH. Smallish ears, but sweet.
@klezman @Mark_L @rjquillin corn scene from Wargames
@jmdavidson1
how was the wine?
Oh man I have not made that grilled swordfish in a minute! Off to Costco tomorrow
@ScottW58 IMHO, outstanding. I do have a favorite marinade for that fish.
@jmdavidson1
and I still have the poker to get the marination in!
I know you gave it to me years ago and I still use it
@jmdavidson1 @ScottW58 care to re-share? Looks amazing
@jmdavidson1 @kainc @ScottW58
And no swordfish at Costco; just checked at one of the better locations in hopes I too could indulge.
@kainc For 4 pieces of fish, maybe more. Mix/blend 1/3c lo sodium soy, 1/3c evoo, zest and juice of 1 lemon, 3 cloves minced garlic, mince 1 inch piece of ginger, 2 tb dijon. A dash of worchester, if you like. Using a fork or the tool scott showed, puncture both sides of the swordfish. Apply marinade to both sides about an hour b4 grilling. Don’t marinade too long or the lemon start to “cook” the fish. Grill 3 to 4 minutes per side, no more. S&P, to taste.
@jmdavidson1 @kainc So you’re saying that could be a low key ceviche…
@kainc @klezman I"ve never used it to make cevuche.
2015 Domaine de la Terre Rouge Viognier Fiddletown Vineyard Amador County
Robert Mondavi 2019 Estate, Oakville Cab. Sauv.
Wine Spectator #6 WOTY for 2022.
Yeah, it’s good.
I always try to catch a couple of the WOTY, but they go fast, and the prices skyrocket!
My last one.
@davirom How is it?
Haven’t touched any of mine yet, but starting to think about them
@rjquillin Still young, which is our preference. Consistent color to the edge of the glass, moderate intensity on the nose, round tannins, long finish. You may want to try one for the sake of tracking its progress, but it definitely has a long way to go.
2023 Beringer Vineyards Pinot Noir Carneros
Barely a dime at the GO 20% sale, and drinks better than some at 3x that I’ve had
It’s been pretty low key over here. Girardin with the rib tips, finished up the Angles. Sipped on a '24 JP Ricard rose from wtso, a '24 Twomey rose, I forget what else
@kaolis looks fantastic!
Had plenty of green and corn but those pics not interesting
now dino ribs on the other hand…
@ScottW58
Those ribs look amazing! Just missing a Pterodactyl egg.
@chipgreen @ScottW58 nice lineup …y’all smoke them bad boys?
@chipgreen @kaolis 235 for around 7 or 8 hours, wrapped in butcher paper @ 175 and we’re done when probe went through the meat like butter at 205 degrees. Sadly the vultures (kids) tore through all of them and none left for today
@chipgreen @ScottW58 Bought some cheapie chuck riblets the other day, internet tells me they are somewhere between awful and decent. Guess I’ll find out. And speaking of chuck ribs I understand there are plate ribs. Ain’t easy figuring all this out…ha!
@chipgreen @kaolis my butcher calls them short ribs which I guess they are? I always thought of them as beef plate ribs. The good ones that I cook always have 3 or 4 bones (see pic)
@chipgreen @kaolis @ScottW58 According to Flannery, short ribs are both. That’s part of the issue, when you don’t know which one you’re getting unless they’re labelled chuck or plate. I think the 4-bone dino ribs are chuck.
Last batch of Morgan Ranch kabobs before I move on to the tenderloin tips or whatever they call them. The trick to the kabobs is season but no marinade. And you have to realize they are done cooking the moment you open the package, these almost got away from me
2008 Adequate Gift
From my mystery case. Wow. Wonderful. I have had quite a few of Matt’s Three Wine Co blends and am a Big fan. This is easily the most age I have had on one. It is in a great place. Used the ah-so and the cork was pushing in but I saved it without issue. A bit soft but was showing no bad signs. On the pop it was great. I dislike pruney zins and there is none of that. It is Excellent!
Way behind on Wed wine dinners. Same menu for 40 years, but the steaks are amazing and you can’t go wrong with a baked potato. Wines were fabulous
@chefjess Very nice as always!
@chefjess @klezman Taco Tuesday and Wednesday Wow
2019 Bevan Cellars Ontogeny
Yeah, that’s a good wine.
@FritzCat Nothing wrong with a little bit of yum
Did something different made a wet batter and fried the chicken wow crispy! And some whitefords hot sauce baked beans.
Ok… chicken looks awesome… sh*tty bubbles a perfect pairing…and a side note I just kicked up a can of Bush’s baked beans with a bit of Whiteford’s last night
HIKING! VIKINGS! STRIKE KING [BRAND FISHING LURES]! AWESOME!
2019 Tercero aberration
2020 Sandlands Contra Costa County Table Wine
2004 Spring Mountain Vineyard Elivette
from a 375; seriously tasty
Well off to Boulder this morning on my favorite airline JSX where they condone heavy drinking and dogs, I like that
there will be drinking but what kind of state does not allow BYOB??
@ScottW58 Yeah, the general lack of BYO in Colorado is super frustrating. They need an uprising!
@ScottW58 Did you BYOD (bring your own dog)?
@jmdavidson1 lol I did not but they were very calming and fun especially since I was watching major air disasters on Netflix all week before our flight
@jmdavidson1 @ScottW58 Reminds me of when my wife and I went to watch Sully just before a flight. In some ways, the skill displayed was encouraging.
2006 Au Bon Climat Pinot Noir Bien Nacido Vineyard
Smoky grilled chicken. Delicious.
2021 Bedrock White Zin and the first Pops concert of the season.
I gotta say not being able to take a nice bottle out to dinner when on vacation kind of takes some of the fun away, but hey a good bottle is still a good bottle
@ScottW58 I take it you’re going to bring the nice dinner in to you most of the time?
@klezman ?? Anyways went to Blackbelly butcher restaurant and market for dinner tonight wow. I had the Koji cured pork and pork belly apple mostarda,made a crumble,port pepper jus. Andrea had the Delmonico ribeye. With mushrooms and oysters and a chef choice meat and cheese. Also sat at the bar by the meat slicer so we could get slices flying off that thing. Man we can eat
they also had a decent wine list. Just a small glass of our wine when we got back ha.
@klezman @ScottW58 How was the 2012? Drink or hold?
@jmdavidson1 @klezman @ScottW58
fwiw, the '04 I had from a 375 was quite nice. I’d imaging from a 750 it could easily be held.
@ScottW58 I just meant you’d be ordering in rather than eating out to take advantage of the wine you brought.
That dinner looks amazing.
@jmdavidson1 @klezman it was delicious that said it will benefit from a few more years imho. Still a few elbows and knees sticking out.
@ScottW58 Thanks. Looking for a reference point since i picked up 12s, 13s and 15s.
Clearly I’m not in California anymore
@ScottW58 ooooooh touchless car wash
@losthighwayz @ScottW58 Come on down to Missouri! $2.53 can be had around Springfield!
@losthighwayz @Mark_L
At 2.53 I don’t want to hear you complain about the price of eggs!
@losthighwayz @ScottW58 I just wish all 3 of our remaining chickens would get back to laying again. For about the last 3 or 4 weeks we’ve only been getting one egg a day (got 2 a couple of days ago). I’ve warned them that their breed (Black Australorp) is known as “dual purpose”, and if they don’t fulful the eggs purpose, there is always another one…
@losthighwayz @Mark_L @ScottW58 Talking to chickens is like talking to children-they nod their heads then go back to what they were doing.
@losthighwayz @Mark_L @ScottW58
They not spring chickens anymore? Production does drop off significantly during winter and with age.
@losthighwayz @Mark_L @rjquillin
Just like people
@losthighwayz @rjquillin @ScottW58 They are less than a year old, so should be just getting started.
Brazilian lemonade, but with lemons instead of limes (and a little shot of Tanqueray).
Pretty dry for a sparkling red. Air is 91 degrees F, pool is 84 degrees F; perfect day for a delicious wine with a little ice. If this baby comes around again, I’m def in for a case.
@FritzCat Yeah, we enjoyed that stuff. It would be nice if WD could bring it back.
Taco Tuesday. Wine is from a 375ml.
@chipgreen Do I need to find my Miscela and Eugenia bottles from abutting vintages?
@rjquillin
Not familiar with those. This bottle was a one-off that I received in a wine swap years ago. That said, it held up well for a 22 yr. old small format. Cork came out intact with waiter’s corkscrew.
I was a little worried about this one. Cork started to slide down the neck when using an ah-so. A standard corkscrew with a little tlc did the trick. Cork was destroyed in the process.
Despite the slippery cork, it showed very well. Maybe not as complex as the 08 or 09 but very nice with a Costco tomahawk ribeye.
@hscottk I saw those tomahawks at Costco yesterday. How did you get a consistent doneness all the way through? Reverse sear?
@davirom I thought about reverse sear but ended up going sous vide. I like texture of the rev sear a little more, but SV gave me more flexibility cooking other things, not knowing when guests were arriving, etc.
Did 131° for about 3 hrs 15 min then pat dry and seared on the grill. It was perfect and really rivaled rev sear with less effort. The steak was fabulous btw. Prime Costco steak is tremendous qpr.
@davirom @hscottk that’s why I buy the bone in full slab on December when they have them and dry age at home. It’s not Flannery but it’s good.
@klezman @davirom
I’ve never done that, but the off the shelf option works pretty well!
@davirom @hscottk yeah their steak is great regardless of dry age.
@hscottk @klezman We ended up buying the prime short ribs. Now we need to figure out how to cook 'em.
@davirom @hscottk Slow-cooked on the grill works well. Even better with smoke. Low heat in the oven is also a good choice. IF you don’t mind the meat a bit more tough you could also give them more of a high heat grill. I’m not as much a fan of putting these into a braise or Instant Pot because the fat tends to escape and go into the sauce instead of staying in the meat.
@hscottk @klezman We usually slow cook or pressure cook, but we don’t usually get prime so fat content is an issue. Casting about to try a different preparation. Thanks for the suggestions.
@davirom @hscottk I find the dry heat keeps more of it internal rather than rendering out. But you’re still going to have a bunch of fat that gets out in an oven. Maybe it’s invisible but it seems like more stays internal when smoking or low-temp indirect heat grilling.
But I totally agree - when you get prime it’s for the extra flavour from the fat!
1996 Ravenswood Zinfandel, Cooke vineyard with pork chops
Still going strong, actually thought it might be a bit softer…some no thought went into it (as you can see) bs lemon chicken thighs
@kaolis
Yes, that dish looks like a no brainer, as in simply delicious!
Leftovers of an old favorite chicken dish, recipe courtesy of Ms. Stewart. The Rosato is nice, but unexpectedly sweet.
@InFrom looks great! I would think the 3 carrots could make it sweet? I think i would try 1 carrot. Not much else in the recipe would make it sweet I’m thinking.
@ScottW58 I used 3 this time around, but only one onion. I think onions could add sweetness as well, no? But you need to have enough chunks of veg for when you’re serving the leftovers! I didn’t think it was too sweet – maybe acidity in the tomatoes offsets the sweetness a bit? Anyway, I’ve never had any complaints. It’s great comfort food. I serve it with whole wheat couscous.
My little prep trick that may or may not make any difference is to coat the chicken pieces with the spice mix the night before, or at least before I pop it all into the pot.
@InFrom you are correct the onions will make it sweet especially with the carrots. Sounds nice and I will give it a try and report back
My last one of these: 2008 Wellington Syrah England Crest
Last time I popped one of them was late 2017!
@klezman
Your last 2008? Or your very last England Crest?
Also, how was it?
@kawichris650 last of that wine in that vintage. It was pretty good.
@jmdavidson1 Heard of Field Recordings, but no experience with it and I’m with you on the rest no idea
@jmdavidson1 From a computer it’s easy, just put your cursor below what posts after you put your first pic up and repeat the process…if that makes sense. From a phone no idea
Oh gee another Morgan Ranch strip, it’s been kind of rinse and repeat here on those…
With a ribeye. Wine is outstanding.
[1]:
@msten Nice bottle
Haven’t busted out the Ooni in a forever, and it shows, but tasty enough for sure
@kaolis Looks great! but I would not blame the Ooni for the shape of those beasts