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Started By
Message
Who wants to come over for dinner tonight?
Posted on 4/22/16 at 4:23 pm
Posted on 4/22/16 at 4:23 pm
I'm planning on firing up the microwave around 7:30
10
Posted on 4/22/16 at 4:24 pm to GEAUXT
Where do you live?
Posted on 4/22/16 at 4:27 pm to GEAUXT
Calling dibs on the bottom steak!
Posted on 4/22/16 at 4:30 pm to GEAUXT
Weak marbling for supposedly prime beef
Posted on 4/22/16 at 4:32 pm to GEAUXT
i'd boil them
Posted on 4/22/16 at 4:36 pm to GEAUXT
I'll bring the ketchup
Posted on 4/22/16 at 4:43 pm to GEAUXT
I'll also say that if you try the prime ribeye caps Costco sells, it'll change your life...
Posted on 4/22/16 at 4:47 pm to Canard Noir
quote:
I'll also say that if you try the prime ribeye caps Costco sells, it'll change your life...
I had those in one hand, and these in the other. The ribeye cap pack just wasn't big enough to indulge my gluttony
Posted on 4/22/16 at 5:01 pm to GEAUXT
Headed your way with a bottle of A1 and a tub of mashed taters.
Posted on 4/22/16 at 5:05 pm to GEAUXT
omw. cook me the one on the bottom plz, med rare
Posted on 4/22/16 at 5:32 pm to GEAUXT
quote:
I had those in one hand, and these in the other. The ribeye cap pack just wasn't big enough to indulge my gluttony
I'll forgive you this time but the right answer was clearly to just get both! I will say that I find there's seems to be a richness to the caps that seems to make them go further than I'd think just based on the weight/ eye test.
Either way, you can let Carson have my bottom steak. I unfortunately got booked by my wife to another steak dinner and I won't have control over the product or the cooking. I'm going to waste my weekly fat calories on an overcooked, thin cut ribeye I could've gotten at Waffle House, thanks for the invite though.
Posted on 4/22/16 at 10:05 pm to Canard Noir
Beef marinated in eye-Taliban dressing cooked in the micro monster 
Posted on 4/22/16 at 10:45 pm to GEAUXT
Just updating to say they were delicious 
Posted on 4/22/16 at 10:46 pm to GEAUXT
quote:
Who wants to come over for dinner tonight?
Nah, I'm good.
Posted on 4/23/16 at 12:35 am to Paul Allen
Bloodier the better...Thx
Posted on 4/23/16 at 12:55 am to GEAUXT
What temp did you sous vide?
Posted on 4/23/16 at 10:13 am to Degas
I did 55 degrees for 72 hours. Low and slow baby
Posted on 4/23/16 at 11:46 am to GEAUXT
You haven't lived till you have done a 90 hour smoke
Posted on 4/23/16 at 11:55 am to Tiger Ryno
Did some for 90hrs last weekend, came out perfect:
Posted on 4/23/16 at 12:06 pm to BRgetthenet
Nice job.
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