Thanks Mike! Dinner for me and had enough for breakfast in the morning. lolDinner for two perhaps? :thumb:
When you say stocking, do you mean that you vac pack it for the first week?
It looks Fantastic!
Every element of that meal is great! From the methods used to the salt & butter, & obviously expertly prepared! I haven't had a drink in quite a while - does CR still come in those purple cloth bags? Those used to be very handy for party supplies and whatnot. :spy:
lol Thanks Erik! You're too kind...What in the hell are people at Food Network thinking? You could likely beat both Bobby Flay and Alton Brown with one hand tied behind your back.
Looks so good! I need to try this sometime
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You can’t spell umai withou U & I.
So far not much luck with your Woodpile list :-D
Ive been trying them on The Bride throughout the day.
Sunday Steak it is.
Cheers and gather your rocks
Thank you Marty! Hope you're having a great weekend!Simply the best Jeanie.
Yes on the stocking. Thanks! I'm fond of dry aged steaks. It's nice to have a few in the freezer. :grin:Pretty sure she uses a nylon stocking. Pretty sure that's what she said last time.
Oh, and awesome job Jeanie, as per usual! I always hesitate to look at your posts, knowing I'll never achieve the level of your awesomeness.
Thanks! I really didn't plan on going sixty days, but was happy that they turned out well. lol :grin:Wow looks great. 60 days is a long age. Thanks for sharing
Beautiful steak Jeanie !!!
Killer flatware too !
lol Yes, I do eat.And we watch her eat...
Ed
WOW It does not get much better than that OUTSTANDING
:laugh: Sorry bout that! :laugh: Thanks Gordon! :grin:Well, now I'm really upset about not getting that invite for this weekend. :mmph:
Darn good eats!
Fantastic as usual :thumb:
Yes. I know a bartender. How many do you need?
Thanks Greg! I use the heck out of cold smoked salts and butter. It's handy for so many dishes. lol Yes, Crown comes in bags. Let me know if you need any! :grin:
Jeanie raises the bar on us mere mortals once again!
Thanks Ron! Trimming the individual steaks really seems quicker to me. Maybe they are just easier to handle than the full primal cut.The color on the aged steak is phenomenal! I prefer your method of trimming after the steaks are cut myself. I was thinking about steaks on the grill tonight for the family, but I won't show them this post before dinner because I won't even get close to that. Great job!!
You're sure welcome Greg! :grin:I no longer keep, carry, or use party supplies, so I don't really need the bags anymore - they're still very cool though! Thanks y'all!
2XSunday :-D
Turned up to 11 as per usual. :thumb:
Question because I've never aged a roast: how do you deal with the remaining meat if you trim/cook 1 or 2 steaks off of the roast?
Thanks Josh! I only age them when I find a good sale. lolOutstanding as usual Jeanie! Often think about doing some dry aging but never had the guts to pull the trigger.