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Posted: 12/30/2005 5:07:03 PM EDT
Please note the title is not "Dinner Picture" as I know some folks will start deducting for missing items. I've done a fair anount of dinner pics and frankly speaking, I've already prooved I own all manner of gun, knife, stapler and measuring device.

If you're looking for those items they aren't here by design and this is not that kind of dinner picture. With all of this said, I'll bet some idiot will point out I'm missing something.

My wife and I had an empty house tonite. We are having our usual NYE party tomorrow but decided to have a casual dinner this year so we decided to have a nice dinner tonight. Here it is.

Dry aged Porterhouse Steaks:



Crushed peppercorn and Koshor salt rub:



Getting the grill ready:





The finished product:






Bomber
Link Posted: 12/30/2005 5:08:26 PM EDT
I'll trade you junkfood for a steak
Link Posted: 12/30/2005 5:09:15 PM EDT
That last picture is better than sex

Best cooked steak I have seen brother!!

+10
Link Posted: 12/30/2005 5:09:44 PM EDT
Nicely done.


I need to assemble my new grill to enjoy steak and taters cooked properly, once again.
Link Posted: 12/30/2005 5:20:08 PM EDT
Link Posted: 12/30/2005 5:23:20 PM EDT
yummy!
Link Posted: 12/30/2005 5:24:22 PM EDT
Tasty
Link Posted: 12/30/2005 5:26:02 PM EDT
Very nicely Marbled!!!
A big 10
Link Posted: 12/30/2005 5:27:09 PM EDT
[Last Edit: 12/30/2005 5:27:24 PM EDT by ops144]
is that a pamperd chef roasting pan in the first pic???
Link Posted: 12/30/2005 5:27:35 PM EDT
yup, not quite red enough for me....as i munch on some venison jerky,

trade?

Link Posted: 12/30/2005 5:33:08 PM EDT

Originally Posted By Defcon:
Nice grub. Gotta say that steak is overcooked by about 7 minutes or so.




I agree but not quite 7 minutes. I took it off at 115 degrees and got way more resting rise than I expected. My wife likes her steak so rare I cannot put here salad near it because it will start grazing. Shit you could spray her prefered steak with solarcaine and send it back out to the pasture.



BOmber
Link Posted: 12/30/2005 5:35:44 PM EDT
Steak looks just fine, I hate my steaks bloody I like knowing what Im eating is dead.

But don't the mushrooms go on top?
Link Posted: 12/30/2005 5:41:28 PM EDT


A couple times a year I spend some big bucks for dry aged steaks and I eat mine medium rare.

I have perfected the touch method of knowing the "doneness" of a steak.

It's snowing right now, but I think I will get a good steak to cook for Monday.
Link Posted: 12/30/2005 5:45:57 PM EDT

A couple times a year I spend some big bucks for dry aged steaks and I eat mine medium rare


These steaks came from Costco (inexpensive). You can easily "dry age" them yourself by placing them unwrapped on a meat rack in your refrigerator for several days. The first picture shows this. An earlier poster asked about the pan. It's a Calphalon Roasting pan.

Thanks for the comments so far

Bomber
Link Posted: 12/30/2005 5:49:05 PM EDT
Did you tent that steak?
Link Posted: 12/30/2005 5:49:39 PM EDT

Originally Posted By thebomber:

A couple times a year I spend some big bucks for dry aged steaks and I eat mine medium rare


These steaks came from Costco (inexpensive). You can easily "dry age" them yourself by placing them unwrapped on a meat rack in your refrigerator for several days. The first picture shows this. An earlier poster asked about the pan. It's a Calphalon Roasting pan.

Thanks for the comments so far

Bomber



Thanks for the info, I will try to dry age some steaks on my own.
Link Posted: 12/30/2005 5:53:12 PM EDT
Im ignernt.....what does dry ageing do?

Thanks in advance for the schooling.


-HS
Link Posted: 12/30/2005 5:56:54 PM EDT

Originally Posted By olyarms:
Steak looks just fine, I hate my steaks bloody I like knowing what Im eating is dead.

But don't the mushrooms go on top?



The only good steaks are the ones that moo when you cut into it.
Link Posted: 12/30/2005 5:57:34 PM EDT
drooool...except for the peas
Link Posted: 12/30/2005 5:58:36 PM EDT
Bomber,

You have perfectly cooked that steak sir!

Nice and lightly pink/full of flavor.

Not cow flavored jello


Congrats, it could be nothing other than perfect eating

Dram
Link Posted: 12/30/2005 6:01:13 PM EDT

Originally Posted By HillBillySasquatch:
Im ignernt.....what does dry ageing do?

Thanks in advance for the schooling.


-HS



It gives it a "meatier" flavor and improves the texture. If you have ever had a steak in a really good restaurant and wondered why it tasted better and had a firmer texture, it's due in part to aging.

Bomber
Link Posted: 12/30/2005 6:01:35 PM EDT

Originally Posted By thebomber:

Originally Posted By Defcon:
Nice grub. Gotta say that steak is overcooked by about 7 minutes or so.




I agree but not quite 7 minutes. I took it off at 115 degrees and got way more resting rise than I expected. My wife likes her steak so rare I cannot put here salad near it because it will start grazing. Shit you could spray her prefered steak with solarcaine and send it back out to the pasture.

www.darlynn.com/albums/album21/Christmas_Pittsfield_2005_062.sized.jpg

BOmber



Damn Bomber, looks tasty!!!! Im gonna pull a T bone out for late nigth grillin!
Link Posted: 12/30/2005 6:02:56 PM EDT
I need to get a good steak one day
Link Posted: 12/30/2005 6:04:41 PM EDT

Originally Posted By HillBillySasquatch:
Im ignernt.....what does dry ageing do?

Thanks in advance for the schooling.


-HS



I think it lets some of the blood drip out and lets the meat start to "break down" a little which makes the meat much more tender. When you start with good quality meat in the first place this can make a steak truely fantastic!
Link Posted: 12/30/2005 6:05:26 PM EDT

Originally Posted By Sixgun357:
Did you tent that steak?




No because the resting time is so short. If it were a roast, I would have tented it and allowed for a greater temperature rise than I did.

Good question.

Bomber
Link Posted: 12/30/2005 6:07:49 PM EDT
Oh DAMN that looks good!!!!!!!!!!!!!!!!!!

Guess I'll be visiting Costco tomorrow...

What are you cooking over Bomber? Mesquite? Mesquite chips/chucks over briquets? Unfortunately my grill is a Weber gas grill. I lUUUUUUVVVVV the smokey wood flavor, but it's tough to get with gas.

GOOD JOB MAN!!!!!!!!!!!
Link Posted: 12/30/2005 6:09:35 PM EDT
And will you please explain the concept of temperature rise?
Link Posted: 12/30/2005 6:10:45 PM EDT
i had a wisdom tooth pulled and a cavity filled after work this PM.I so f in hungry after lookin at you steak,peas and smashed taters witha side of shrooms.o man your cruel!its bad enough that im bleeding like a stick pig and swollowing clumps of blood and now i salivating.
Link Posted: 12/30/2005 6:11:24 PM EDT
damn ...a two page dinner pic?
Link Posted: 12/30/2005 6:14:04 PM EDT
Link Posted: 12/30/2005 6:17:59 PM EDT
i had a wisdom tooth pulled and a cavity filled after work this PM.I so f in hungry after lookin at you steak,peas and smashed taters witha side of shrooms.o man your cruel!its bad enough that im bleeding like a stick pig and swollowing clumps of blood and now i salivating.
Link Posted: 12/30/2005 6:18:48 PM EDT

Originally Posted By The_Friendly_Sponge:
Oh DAMN that looks good!!!!!!!!!!!!!!!!!!

Guess I'll be visiting Costco tomorrow...

What are you cooking over Bomber? Mesquite? Mesquite chips/chucks over briquets? Unfortunately my grill is a Weber gas grill. I lUUUUUUVVVVV the smokey wood flavor, but it's tough to get with gas.

GOOD JOB MAN!!!!!!!!!!!




My local Costco has greatr meat. Try dry aging it. I have a $700 gas grill I never use since I bought this $50 Weber Kettle grill at Chinamart. It's Kingsford Charcoal with Cowboy hardwood charcoal placed on the top.



Bomber

Link Posted: 12/30/2005 6:20:06 PM EDT
Ok nice, but when are you going to finish cooking it?

Pass the E. Coli please.
Link Posted: 12/30/2005 6:25:42 PM EDT
[Last Edit: 12/30/2005 6:26:35 PM EDT by The_Friendly_Sponge]

Originally Posted By Justa_TXguy:
Ok nice, but when are you going to finish cooking it?

Pass the E. Coli please.






Sacrilege!!
Link Posted: 12/30/2005 6:31:01 PM EDT

Originally Posted By The_Friendly_Sponge:
And will you please explain the concept of temperature rise?




A very good question and important concept relative to cooking meat. After you remove your meat from the heat source it will continue to cook and the temperature inside will continue to rise as the heat from the outer portions will transfer to the middle. In order to get the desired "doneness" you should allow for a minimum of a 10 deg temperature rise.

So if you like a steak medium rare, you want an internal temperature of 125 to 130 degrees which means you need to take it off the heat source at 115 degrees. Buy an instant read thermometer. Get a digital one as the thermocouple is in the tip. With anoalog thermometers the bi metal is about 1 inch from the tip which makes correct placement difficult.

Bomber
Link Posted: 12/30/2005 6:35:16 PM EDT
YUM!!!
Link Posted: 12/30/2005 6:55:55 PM EDT
[Last Edit: 12/30/2005 7:00:36 PM EDT by JosieWales]

Originally Posted By thebomber:

Originally Posted By HillBillySasquatch:
Im ignernt.....what does dry ageing do?

Thanks in advance for the schooling.


-HS



It gives it a "meatier" flavor and improves the texture. If you have ever had a steak in a really good restaurant and wondered why it tasted better and had a firmer texture, it's due in part to aging.

Bomber



How long to "age" 2 days 3 days, more i woud hate to dry it out too much

BTW:Do you cover the Steaks in celophane while ageing it
Link Posted: 12/30/2005 7:10:14 PM EDT

Originally Posted By JosieWales:

Originally Posted By thebomber:

Originally Posted By HillBillySasquatch:
Im ignernt.....what does dry ageing do?

Thanks in advance for the schooling.


-HS



It gives it a "meatier" flavor and improves the texture. If you have ever had a steak in a really good restaurant and wondered why it tasted better and had a firmer texture, it's due in part to aging.

Bomber



How long to "age" 2 days 3 days, more i woud hate to dry it out too much

BTW:Do you cover the Steaks in celophane while ageing it




With roast I would go 3 to 4 days. With steaks 1 to 2 days works. They don't really "dry" out. You take moisture from the surface which allows better browning which in turn retains more moisture.


Bomber
Link Posted: 12/30/2005 7:11:36 PM EDT

Originally Posted By thebomber:

Originally Posted By The_Friendly_Sponge:
And will you please explain the concept of temperature rise?




A very good question and important concept relative to cooking meat. After you remove your meat from the heat source it will continue to cook and the temperature inside will continue to rise as the heat from the outer portions will transfer to the middle. In order to get the desired "doneness" you should allow for a minimum of a 10 deg temperature rise.

So if you like a steak medium rare, you want an internal temperature of 125 to 130 degrees which means you need to take it off the heat source at 115 degrees. Buy an instant read thermometer. Get a digital one as the thermocouple is in the tip. With anoalog thermometers the bi metal is about 1 inch from the tip which makes correct placement difficult.

Bomber




Thanks for the explanation, Bomber. I shall dine in fine fashion Sunday afternoon!

:)
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