Monday Night Wagyu Ribeye And Taters

[PitRow]

Good looking vittles right there!


Sent from my iPhone using Tapatalk

 

[ssv3]

Steak looks awesome Sako.

You convinced me to give the tallow a try. It's on amazon with a 20% off coupon code for $23.99. Coming today, will try tonight.

Thanks for the heads up, just went and placed an order myself. Can't go wrong at $23.99.

Thanks guys!

It's good stuff and especially at the price you guys got. I got their tallow and lard coming in tomorrow.

 

[Itsdone]

Perfect med rare steak.

 

[Al Czervik]

Killed it as usual, Sako... :hungry:

 

[LordRiffenstein]

If this is Monday, I´m wondering what you eat on a special day!

Tallow or lard make some of the crispiest fries with fluffy "innards" when done right. Good stuff!

Let me bring out the real Belgian in me and tell you that WE are the REAL fries specialists in the world. You will find a 'frituur', a fries shop, in every little village, around every corner in town and wherever you go in Belgium. I live in a tiny village between other tiny villages and there are at least 6 or 7 of them within 5 min drive, some are only a few 100 meters apart and they survive because WE LOVE OUR FRIES.

And what makes our fries special? IF done right, they are fried twice and ALWAYS in tallow. It´s the only way to do it. There are fries shop that do 50/50 tallow with other fats but those that only use tallow are always thriving.

Next time try this, using tallow:

thick cut fries, fry them for about 5 mins at 280F
remove them from the fryer and let them cool until room temp in a bowl with some paper towel
2nd fry until golden brown at 340-350F, remove from fryer, into a bowl with paper towel and lightly salt them
don´t overload the fryer during 2nd frying

 

[SoCalWJS]

You killed it Sako! Looks great!

How thick was that Ribeye and what temp?

I'm still refining my technique after going to slightly thinner steaks and just recently started trying the upside down GG for the sear. Trying to get that perfect "Sear/Crust" on a nice rare to medium rare inside with most or all of the fat cooked enough to enjoy.

Your combo looks pretty close to perfect IMO.

 

[Fooball]

If this is Monday, I´m wondering what you eat on a special day!



Let me bring out the real Belgian in me and tell you that WE are the REAL fries specialists in the world. You will find a 'frituur', a fries shop, in every little village, around every corner in town and wherever you go in Belgium. I live in a tiny village between other tiny villages and there are at least 6 or 7 of them within 5 min drive, some are only a few 100 meters apart and they survive because WE LOVE OUR FRIES.

And what makes our fries special? IF done right, they are fried twice and ALWAYS in tallow. It´s the only way to do it. There are fries shop that do 50/50 tallow with other fats but those that only use tallow are always thriving.

Next time try this, using tallow:

thick cut fries, fry them for about 5 mins at 280F
remove them from the fryer and let them cool until room temp in a bowl with some paper towel
2nd fry until golden brown at 340-350F, remove from fryer, into a bowl with paper towel and lightly salt them
don´t overload the fryer during 2nd frying

You know your fries, Yoeri!

The 2 step process is good for restaurants since the 2nd step only takes a minute or two to get an order ready.

Do you guys use condiments to dip the fries into? I know a lot of Europe likes mayo on fries. Here, it's mostly ketchup.

I like just plain salt + pepper or one of the new southwest ranch or chipotle ranch dips.

 

[ssv3]

Thank Yoeri! I hear you loud and clear. I'm double frying next time. I've tried it before with good results and it makes complete sense. These weren't shabby but double fry is def way to go.

If this is Monday, I´m wondering what you eat on a special day!



Let me bring out the real Belgian in me and tell you that WE are the REAL fries specialists in the world. You will find a 'frituur', a fries shop, in every little village, around every corner in town and wherever you go in Belgium. I live in a tiny village between other tiny villages and there are at least 6 or 7 of them within 5 min drive, some are only a few 100 meters apart and they survive because WE LOVE OUR FRIES.

And what makes our fries special? IF done right, they are fried twice and ALWAYS in tallow. It´s the only way to do it. There are fries shop that do 50/50 tallow with other fats but those that only use tallow are always thriving.

Next time try this, using tallow:

thick cut fries, fry them for about 5 mins at 280F
remove them from the fryer and let them cool until room temp in a bowl with some paper towel
2nd fry until golden brown at 340-350F, remove from fryer, into a bowl with paper towel and lightly salt them
don´t overload the fryer during 2nd frying

 

[ssv3]

You killed it Sako! Looks great!

How thick was that Ribeye and what temp?

I'm still refining my technique after going to slightly thinner steaks and just recently started trying the upside down GG for the sear. Trying to get that perfect "Sear/Crust" on a nice rare to medium rare inside with most or all of the fat cooked enough to enjoy.

Your combo looks pretty close to perfect IMO.

Thanks John!

The steak was about 1 and 1/4". Thats about the thinnest I prefer. I didn't pay attn to temps but I had my dcs on high then after sear I lowered to slightly over medium. I had the grill grates raging hot and gave it a good sear then lower temps to cook the inside as mentioned. When it gets too hot then I move the steaks to the upper rack. My tpen read about about 140 (not accurate because the damn tpen is so accurate when it first hits the meat) when I pulled the steak then rested for about 10 mins. Sliced and served.

I feel the t-pen is way more accurate on thicker cuts like butts, brisket, short ribs so I used it only as a guide on thin cuts. Since it's so accurate, on thinner cuts it gives you an instant temp as soon as it hits the surface but takes a sec or two to give you the real temp and stabilize if I make sense.

 

[ssv3]

You know your fries, Yoeri!

The 2 step process is good for restaurants since the 2nd step only takes a minute or two to get an order ready.

Do you guys use condiments to dip the fries into? I know a lot of Europe likes mayo on fries. Here, it's mostly ketchup.

I like just plain salt + pepper or one of the new southwest ranch or chipotle ranch dips.

My absolute favorite on homemade fries is Lawry's. A light coat is all you need. :clap2:

 

[Fooball]

My absolute favorite on homemade fries is Lawry's. A light coat is all you need. :clap2:

Yea, you gotta go light with Lawry's. It seems like it's saltier than salt if that's possible.

 

[LordRiffenstein]

You know your fries, Yoeri!

The 2 step process is good for restaurants since the 2nd step only takes a minute or two to get an order ready.

Do you guys use condiments to dip the fries into? I know a lot of Europe likes mayo on fries. Here, it's mostly ketchup.

I like just plain salt + pepper or one of the new southwest ranch or chipotle ranch dips.

Yes, there´s a HUGE choice of condiments here, I like a good mayonnaise with mine but also often give them a little sprinkling of a favorite BBQ rub (eg. Plowboys yardbird) instead of salt and eat them like that.

 

[longwayfromhome]

"I'm starting to like Mondays again" ...

This a great thread as it reminded me of double-frying plus I have real, fair-dinkum Lawry's on the shelf - have been too scared to use it before now because of its fearsome 'salty' reputation, but like you, I'm going to step out and switch from OVERLOAD!