I need to get on line and look at my last bloodwork...

I have no idea where my numbers fall but other than a little fungus I have all my toes.
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Fuck you.
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Didn't even consult with my local seam butcher before getting this $8/lb strip from the Costco meat case and cooking it.

Think it may have tasted better if I would have sought after their wisdom.


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I know you guys are giving the meat elitist shit, but he's not wrong...

Tri tip isn't a good cut

All that said I eat tri tip weekly because it's delicious if properly prepared
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I bought some really nice $10 strips from Sam's last week. Marked choice looked prime. The 'in the know" butcher didn't know about it. Ever try a dry salt brine? 12 hours at less the 1" 24 hours over an inch longer if you dare.


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I threw together some steak fajitas.

I need a recipe rehab

I don’t know if it’s the spring coming on or if I am just getting bored of my menu.

It’s just been busy then grow in a couple days of nice weather then back to some nasty shit.
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Smoker ready to go, fryer chickens, thighs, and ribs brined and seasoned, ready to go but it's been raining and suppose to be snowing tomorrow...:-):-):-) Fuck Me Running



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Many of us preach the dry brine for steaks. I find 24-48 hours is the sweet spot.
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I thought love was the sweet sport.
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Depends on the meat, marbling, thickness.

Too long is worse IMHO than too short. I went 48 hours on 1 3/4" thick porterhouse/ t bones.

Not all of us have a countertop machine to age our steaks. I haven't heard much about yours
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I've got a prime strip in there now. The ribeye turned out good, but I didn't age it long enough. I could definitely tell a difference in the tenderness and meatiness. Going 45-50 days on the strip. Should be ready to go around the first of May.
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Having sous vide mahi with a corn tomato salad for lunch.
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Yesterday on America's Test Kitchen they did sous vide poached eggs cooked in the shell. It was weird watching them crack the shells open and lay a perfectly poached egg on top of toast.
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I thought Gin Rummy was the suite sport.
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Menu:

Carnitas with cilantro lime rice and guacamole(slices) and fresh salsa with chips


ICE COLD BEER :-)
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