JSt0rm
Lifer
- Sep 5, 2000
- 27,399
- 3,947
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Most don't have the experience so they don't know what they like or are missing.
I have extensive experience.
Most don't have the experience so they don't know what they like or are missing.
You ever had smoked beef back ribs? You can't get that at a fancy steak restaurant. So my guess is no.Im confused why you like the meat next to the bone well done on a primal cut. You can get char on the bone and meat and still have med rare. Just crank your heat.
You ever had smoked beef back ribs? You can't get that at a fancy steak restaurant. So my guess is no.
what is perfect?
That's different for everyone. I like my steak med-rare but I like the meat around the bones extremely well done. The only way I can get that is by separating and cooking the steak and smoking the bones.
I'm confused by your use of "primal cut." Beef back ribs is what you get when you separate the bone-in ribeye into boneless and the bone. Something tells me you never had smoked beef back ribs.of course. But thats not a primal cut. We were talking about bone in primal cuts.
I dont even go to fancy steak houses any more. Mine are better except for maybe 6 steak houses in the country.
And thats only because of the reductions.
*and white truffels
I'm confused by your use of "primal cut." Beef back ribs is what you get when you separate the bone-in ribeye into boneless and the bone. Something tells me you never had smoked beef back ribs.
Same. I've pretty much been disappointed with every single steak I've had at restaurants since I mastered doing it with my Anova. I don't bother ordering it out anymore (look at me all faaaaaaaancy lol). Once you crack the code of doing something at home, paying 3x to 10x more for a lesser-quality product just isn't as enjoyable.
I asked you if you ever had smoked beef back ribs. You said,Why would you think I've never had beef back ribs? Like I eat all kinds of meat. I don't discriminate. Try wasabi mashed potatoes with your ribs. Along with a big syrah.
So I asked, what do you consider "primal cut?" and you said,of course. But thats not a primal cut. We were talking about bone in primal cuts.
Well, beef back ribs is the bones from bone-in ribeye. That's the leftover bones when you separate the bone-in ribeye into boneless. So I'm confused and makes me question your experience. Nothing personal.primal cut is the strip, filet and ribeye for practical usage.
I asked you if you ever had smoked beef back ribs. You said,
So I asked, what do you consider "primal cut?" and you said,
Well, beef back ribs is the bones from bone-in ribeye. That's the leftover bones when you separate the bone-in ribeye into boneless. So I'm confused and makes me question your experience. Nothing personal.
Now you gotta spend 3x as much on meat and you are good to go
Nah, like I said earlier, I think my tastebuds max out at like $20 lol. It's like hi-fi...I do not own audiophile-capable ears
There's usually almost no meat on top of beef back ribs. Why? Because the butchers will trim the meat as close to the bones as possible since the meat is the valuable ribeye. So what you have left is pretty much the bones only with almost no meat on the top of the bones. In the BBQ world, this kind of bone is called "shiners." But not all is lost because while beef back ribs have virtually no meat on top, there's still meat between each bones. But the meat between the bones is very tough unlike the meat at the top. So you have to either braise or smoke it to make tender. The smoked dino ribs you see pictures of people eating are not beef back ribs. The dino rib pictures are of smoked beef short ribs. Not the same thing.I dont personally eat the cap alone. I think its too marbled for that. I can see why you like this part more well done.
There's usually almost no meat on top of beef back ribs. Why? Because the butchers will trim the meat as close to the bones as possible since the meat is the valuable ribeye. So what you have left is pretty much the bones only with almost no meat on the top of the bones. In the BBQ world, this kind of bone is called "shiners." But not all is lost because while beef back ribs have virtually no meat on top, there's still meat between each bones. But the meat between the bones is very tough unlike the meat at the top. So you have to either braise or smoke it to make tender. The smoked dino ribs you see pictures of people eating are not beef back ribs. The dino rib pictures are of smoked beef short ribs. Not the same thing.
step into my world and you will hear
For anyone here who's Sous Vide eggs. A few days ago I tried making some soft boiled. I followed the directions in my Anova app, they came out way more on the poached side, not bad at all just not what I wanted to make. So I Googled and found a bunch of recipes, most of them were pretty similar. I think I cooked them 150f for 45 minutes. I found the ChefStep recipe which was 167 for 13 minutes. The yolks might have been a little less runny, but the whites were still pretty poachy. When I get home I want to throw a couple in at a higher temp and see what works. Maybe someone here has done it and can give me magic number. I'd like an egg you can pick up and eat with your hand, but where the inside is still very runny. Both ways I made them they came out way too soft to pick up and eat,