Button73
Knows what a fatty is.
Hello All,
Been really busy so I haven't been able to do as much cooking as I would like to. So I decided I need a cook day. Weather was a little cool today and rained a bit around lunch up here in Toronto. I dry aged a Rib Roast steak for 15 days and did a reverse sear on my Smokey Joe Today. Sides included.
Sides included Grilled Zucchini, Roasted Russet Potatoes, Grilled peppers, Mushrooms and grilled asparagus.
I was only cooking for 2 so I didn't use the Meadowcreek. It was covered up.
Used my Chragriller as the stand for the Smokey Joe.
Meat ready to go on. Just sea salt on it. Used lump charcoal for heat.
All plated up. The meat was so tender and really full of flavor, the fat just melted in my mouth. I find that the meat tastes so much richer every time I dry age it. I have a couple of strip loins that I will be dry aging for 28 Days.
Thanks for looking.
Been really busy so I haven't been able to do as much cooking as I would like to. So I decided I need a cook day. Weather was a little cool today and rained a bit around lunch up here in Toronto. I dry aged a Rib Roast steak for 15 days and did a reverse sear on my Smokey Joe Today. Sides included.
Sides included Grilled Zucchini, Roasted Russet Potatoes, Grilled peppers, Mushrooms and grilled asparagus.
I was only cooking for 2 so I didn't use the Meadowcreek. It was covered up.
Used my Chragriller as the stand for the Smokey Joe.
Meat ready to go on. Just sea salt on it. Used lump charcoal for heat.
All plated up. The meat was so tender and really full of flavor, the fat just melted in my mouth. I find that the meat tastes so much richer every time I dry age it. I have a couple of strip loins that I will be dry aging for 28 Days.
Thanks for looking.
