jwtseng
is one Smokin' Farker
First of all, I'd like to wish all the dads out there a Happy Father's Day! Hope everyone's doing something with fun, food, and family today!
About a month ago, I cut open this bone-in ribeye subprimal that I had dry-aged for 63-days via Umai...
As a special treat for me, I cut out this giant 4-inch-thick, 41-ounce cowboy chop and hid it away in the freezer...
I meant to save it for a really special occasion with plenty of alone time lol, but I just couldn't get it out of my mind. So yesterday, I got some time by the pool and decided to pull it out and grill it from frozen on a little satay grill that I had laying around. Needless to say, it was a loooong grilling session with lots of flipping and basting and plenty of tempering time on and off the grill. Here are some pics I got of my little one-man party from the hottub...
Really, really good stuff. Exceptionally tender with a decadently distinctive flavor.
This became a meal for 5. Fun day. Gotta start another Umai project!
:thumb:
About a month ago, I cut open this bone-in ribeye subprimal that I had dry-aged for 63-days via Umai...
As a special treat for me, I cut out this giant 4-inch-thick, 41-ounce cowboy chop and hid it away in the freezer...
I meant to save it for a really special occasion with plenty of alone time lol, but I just couldn't get it out of my mind. So yesterday, I got some time by the pool and decided to pull it out and grill it from frozen on a little satay grill that I had laying around. Needless to say, it was a loooong grilling session with lots of flipping and basting and plenty of tempering time on and off the grill. Here are some pics I got of my little one-man party from the hottub...
Really, really good stuff. Exceptionally tender with a decadently distinctive flavor.
This became a meal for 5. Fun day. Gotta start another Umai project!
:thumb:
