Steak

[kevinstaggs]

Perfectly cooked. Great job.

 

[cowgirl]

Really nice, Joe!

 

[Fire and Ice]

:clap2:

 

[Fatback Joe]

Marrow butter? What that? How that?
Ed

Get some marrow bones, roast them, scrape out the marrow and mix it with soft/melted butter. I just eye ball it, but it is probably close to 50/50 butter to marrow. Maybe a little heavier on the butter side. Put it back in the fridge to set up and then use it as you see fit. I don't know how long it would last since every time I make some, I tend to find a reason to use it. :becky:

 

[Marquez]

Awesome post as usual. Still kinda weird that nothing is cured or there is no fermentation of some sort going on in your post. :-D

Now look what you did..... time to search his previous posts to see what I missed earlier.

lol, there goes the rest of the day.

:thumb:

edit: did a quick search.... WoW!

I'll need to plan more reading time and start taking notes. Awesome!

Highly recommend to anyone interested in curing, fermenting as well as smoking and grilling!

 

[Learning to BBQ]

OMG, steaks are my great weakness, and ribeye at that. I'm having hot dogs tonight and drooling over that!

Can I come live with you, maybe rent your basement or something? Who keeps marrow butter in the fridge just to have kicking around to maybe throw on top of a perfect ribeye?

:bow:

 

[Fatback Joe]

Who keeps marrow butter in the fridge just to have kicking around to maybe throw on top of a perfect ribeye?

:bow:

I do. :becky: We use it for quite a few things and try to keep it on hand. My wife is really into baking.......smearing some of that on some fresh sourdough is a very good thing.