Juana & SR's Grill (with Hype)

off-topic conversation unrelated to Jane's Addiction
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Juana
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Juana & SR's Grill (with Hype)

#1 Post by Juana » Sun Oct 23, 2016 9:28 am

SR wrote:If he hadn't given up 5 we'd be in extra innings right now.
Kershaw won 2 games and saved another and kept them in game 1 of the Nationals series. They can't keep putting all the pressure on him and never giving him any support.

Meanwhile I'm not even mad yall

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My buddy slaughtered some of his herd a few weeks ago and I've got 30 more of these fuckers. Good luck to the Cubs, but go Indians.

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Re: Official MLB Thread

#2 Post by SR » Sun Oct 23, 2016 9:36 am

Well, I might name a few who have shouldered the type of stress you mention, but I am off to get some bone in rib-eyes.

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Re: Official MLB Thread

#3 Post by Juana » Sun Oct 23, 2016 9:46 am

SR wrote:Well, I might name a few who have shouldered the type of stress you mention, but I am off to get some bone in rib-eyes.
Great thing about the Austin area... having friends with ranches and getting all the cuts for $1/lb when they slaughter a couple times a year. I did have to buy two deep freezers though but that expense is worth it.

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Re: Official MLB Thread

#4 Post by SR » Sun Oct 23, 2016 9:53 am

Those are beautiful. Over the years, having been in some high end restaurants, purveyors always bring in the perfect samples to get the biz. I've enjoyed many cuts of various proteins from air, land and sea.

Btw, your prep looks perfect....you have a broiler?

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Re: Official MLB Thread

#5 Post by Juana » Sun Oct 23, 2016 9:58 am

SR wrote:Those are beautiful. Over the years, having been in some high end restaurants, purveyors always bring in the perfect samples to get the biz. I've enjoyed many cuts of various proteins from air, land and sea.

Btw, your prep looks perfect....you have a broiler?
Actually I reverse seared them so I put them in at 275 for 48 mins and then finished them off on my smoker's hot end that I let the cold end get up to 375, so they got broiled to finish them off but I do not know what temp the hot end was at.

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Re: Official MLB Thread

#6 Post by Juana » Sun Oct 23, 2016 9:59 am

Image

This is how they started out

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Re: Official MLB Thread

#7 Post by SR » Sun Oct 23, 2016 10:00 am

Juana wrote:
SR wrote:Those are beautiful. Over the years, having been in some high end restaurants, purveyors always bring in the perfect samples to get the biz. I've enjoyed many cuts of various proteins from air, land and sea.

Btw, your prep looks perfect....you have a broiler?
Actually I reverse seared them so I put them in at 275 for 48 mins and then finished them off on my smoker's hot end that I let the cold end get up to 375, so they got broiled to finish them off but I do not know what temp the hot end was at.
Leaving an internal temp of 150 to 155. :rockon:

You Texans and your beef.....no one can touch it.

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Re: Official MLB Thread

#8 Post by SR » Sun Oct 23, 2016 10:01 am

Juana wrote:Image

This is how they started out
Perfect marbling. STOP! :hehe:

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Re: Official MLB Thread

#9 Post by Juana » Sun Oct 23, 2016 10:04 am

SR wrote:
Juana wrote:
SR wrote:Those are beautiful. Over the years, having been in some high end restaurants, purveyors always bring in the perfect samples to get the biz. I've enjoyed many cuts of various proteins from air, land and sea.

Btw, your prep looks perfect....you have a broiler?
Actually I reverse seared them so I put them in at 275 for 48 mins and then finished them off on my smoker's hot end that I let the cold end get up to 375, so they got broiled to finish them off but I do not know what temp the hot end was at.
Leaving an internal temp of 150 to 155. :rockon:

You Texans and your beef.....no one can touch it.
I'm not a native Texan, I miss HB for sure but I LOVE Austin and now that we have a surf park its like "well shit this ain't so bad". I do know for certain I'm not getting any beef like this back in CA for $1/lb. Grass fed angus is the truth.

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Re: Official MLB Thread

#10 Post by Juana » Sun Oct 23, 2016 10:09 am

Image

The "lesser" ribeyes as well shit we should start a cooking thread

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Re: Official MLB Thread

#11 Post by SR » Sun Oct 23, 2016 10:39 am

I know there's "Food Porn" by BC and I think Arty has one as well....maybe not actual cooking techniques though. :noclue:

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Re: Official MLB Thread

#12 Post by Juana » Sun Oct 23, 2016 10:49 am

SR wrote:I know there's "Food Porn" by BC and I think Arty has one as well....maybe not actual cooking techniques though. :noclue:
Yeah that is what I meant not just what is being eaten but how we prepare it etc, outside of being hopelessly addicted to golf and guitars, I LOVE cooking. I try different things all the time just to see what its like to cook a certain way and if I can do it or not.

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Re: Juana & SR's Grill

#13 Post by kv » Sun Oct 23, 2016 6:06 pm

Enjoy

:tiphat:

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Re: Juana & SR's Grill

#14 Post by SR » Mon Oct 24, 2016 6:06 am

or sauté, braise, broil, marinate..... saucier, potager, rotisseur, poissonnier, or friturier welcome as well.

:rockon:

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Re: Juana & SR's Grill

#15 Post by Hype » Mon Oct 24, 2016 11:37 am

I got pretty good at smokin some KC-style ribs this summer thanks to Meathead.. still have a rack to get in before the snow.

Over the winter I want to give brisket / pastrami a shot but I gotta find the time and figure out how to set up the garage.

Just did a pan-fried butter-basted t-bone that was damn-near perfect. Pulled it off at 128F, rendered down the fat strip a bit, rested for 10 mins.

I haven't done a roast leg of lamb in a few years, but I might give it a shot in the BBQ this Xmas/Easter.

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Re: Juana & SR's Grill

#16 Post by SR » Mon Oct 24, 2016 12:02 pm

Hype wrote:I got pretty good at smokin some KC-style ribs this summer thanks to Meathead.. still have a rack to get in before the snow.

Over the winter I want to give brisket / pastrami a shot but I gotta find the time and figure out how to set up the garage.

Just did a pan-fried butter-basted t-bone that was damn-near perfect. Pulled it off at 128F, rendered down the fat strip a bit, rested for 10 mins.

I haven't done a roast leg of lamb in a few years, but I might give it a shot in the BBQ this Xmas/Easter.
I am a fairly good cook with some excellent knife skills, but I have never attempted BBQ. I love it and respect the form, but I don't think I have the patience.

Did you use brown butter or clarified butter for the baste, and what type of pan did you use? And funny, the older I get the higher temps I like. MR suits me fine for high fat most proteins.....a filet I still like rare though. :thumb:

Love leg of lamb; I generally stuff mine as I like a foil for the richness/gaminess of the meat. When lazy, I do a simple mushroom duxelle, but I have tried dried berry blends too.

Too, this is where I really miss alcohol. With all my years of abuse, wine was never part of that race to oblivion. I bring it up, because the right pair is such an excellent compliment to food. :drink: :rockon:

This year I want to score, season and bring to a MR duck breast. :lol:

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Re: Juana & SR's Grill

#17 Post by Hype » Mon Oct 24, 2016 3:15 pm

SR wrote:
Hype wrote:I got pretty good at smokin some KC-style ribs this summer thanks to Meathead.. still have a rack to get in before the snow.

Over the winter I want to give brisket / pastrami a shot but I gotta find the time and figure out how to set up the garage.

Just did a pan-fried butter-basted t-bone that was damn-near perfect. Pulled it off at 128F, rendered down the fat strip a bit, rested for 10 mins.

I haven't done a roast leg of lamb in a few years, but I might give it a shot in the BBQ this Xmas/Easter.
I am a fairly good cook with some excellent knife skills, but I have never attempted BBQ. I love it and respect the form, but I don't think I have the patience.

Did you use brown butter or clarified butter for the baste, and what type of pan did you use? And funny, the older I get the higher temps I like. MR suits me fine for high fat most proteins.....a filet I still like rare though. :thumb:

Love leg of lamb; I generally stuff mine as I like a foil for the richness/gaminess of the meat. When lazy, I do a simple mushroom duxelle, but I have tried dried berry blends too.

Too, this is where I really miss alcohol. With all my years of abuse, wine was never part of that race to oblivion. I bring it up, because the right pair is such an excellent compliment to food. :drink: :rockon:

This year I want to score, season and bring to a MR duck breast. :lol:
I love BBQ because it combines fine detail with extreme patience... literally the same skills I use for my academic work. :lol: I am absolutely obsessive about the temps/timing, charcoal, smoke, etc., and have had really good luck so far.

For the steak: I used regular old salted butter because it was all we had in the fridge. I used a heavy cast-iron pan, heated with a little bit of canola oil to near-smoke-point. Steak was room temp, dry-brined for 45 mins. One minute each side at very high heat to brown, then drop the heat a bit (pan keeps most of it, but don't want to keep going up), then toss the butter in and spoon it over each side for a minute or so. Held the fat to the pan for 30 seconds to a minute to caramelize/render/crisp a bit. I'm pretty good at telling doneness with the thumb-forefinger technique, but with steak I prefer to be more exact, so thermometer in. 128F should rise to about 135, but no more -- it wasn't as thick a steak as I wanted, only an inch, so I was trying to avoid over-cooking. It was perfect rare inside, melted like butter. Cracked pepper garnish. Now that you mention it, though, clarified butter would be a really good way to go.

The way I've done leg of lamb in the past is just a mustard rub with tons of garlic and fresh rosemary and mint. We get fresh Canadian lamb up here that's pretty good, so I try to let it speak for itself. Some people hate the smell, but if you get it right, that shouldn't be a problem. I like the idea of duxelles with it, but it might be a bit too rich. It needs acid to cut that -- berries sounds good, but maybe a cranberry-blackberry jus...

The one thing I've never tried, but is one of my all-time favourite foods that I tend to use to test whether a restaurant has chops is duck confit. That might be a winter project as well -- getting it right, though, seems very difficult.

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Re: Juana & SR's Grill

#18 Post by SR » Mon Oct 24, 2016 4:38 pm

Ahhh, duck confiit....pretty simple with an insane payoff. I haven't had it in years. I wonder how much I could eat now...

Every winter I make a Beef Bourguignon. I like playing with the volume of individual ingredients, mainly the lardons. I fuck it up periodically by over braising.....beef is still tender, but incredibly stringy.

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Re: Juana & SR's Grill

#19 Post by Juana » Wed Oct 26, 2016 10:47 am

SR in honor of Texas officially being labeled as a swing state I'm gonna celebrate, thawed these fuckers out letting them get to room temp and about to clog some arteries

Image

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Re: Juana & SR's Grill

#20 Post by Artemis » Wed Oct 26, 2016 12:36 pm

:salivating:

Those look really good! What time is dinner? :lol:

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Re: Juana & SR's Grill

#21 Post by SR » Wed Oct 26, 2016 1:01 pm

Juana wrote:SR in honor of Texas officially being labeled as a swing state I'm gonna celebrate, thawed these fuckers out letting them get to room temp and about to clog some arteries

Image
:lol: Y'all still scare the shit out of me with the exception of one particular Faker and Laker fan!

Those look amazing and from the same bull it appears. This quality level requires nothing more than proper seasoning and preparation. And you're right on the price....too, in an 'excellent' steakhouse, those would go for 80 to 100 a pop. They look like they're 20+ oz with bone. See you have your disposable 1/2 400 pans at ready as well. :thumb:

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Re: Juana & SR's Grill

#22 Post by Hype » Wed Oct 26, 2016 1:09 pm

SR wrote:
Juana wrote:SR in honor of Texas officially being labeled as a swing state I'm gonna celebrate, thawed these fuckers out letting them get to room temp and about to clog some arteries

Image
:lol: Y'all still scare the shit out of me with the exception of one particular Faker and Laker fan!

Those look amazing and from the same bull it appears. This quality level requires nothing more than proper seasoning and preparation. And you're right on the price....too, in an 'excellent' steakhouse, those would go for 80 to 100 a pop. They look like they're 20+ oz with bone. See you have your disposable 1/2 400 pans at ready as well. :thumb:

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Re: Juana & SR's Grill

#23 Post by Juana » Wed Oct 26, 2016 4:05 pm

SR wrote:
Juana wrote: :lol: Y'all still scare the shit out of me with the exception of one particular Faker and Laker fan!

Those look amazing and from the same bull it appears. This quality level requires nothing more than proper seasoning and preparation. And you're right on the price....too, in an 'excellent' steakhouse, those would go for 80 to 100 a pop. They look like they're 20+ oz with bone. See you have your disposable 1/2 400 pans at ready as well. :thumb:
Of course gotta have the disposables because if I don't wash the non-disposables right away then the dogs get unruly. Yeah they smallest one was 2.2 with the bone and largest was 2.28 with the bone according to my food scale. I'm also hosting some friends for the WS and they're unfortunately Cubs fans but have to be a good host or the better half will kill me.

Image

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Re: Juana & SR's Grill

#24 Post by SR » Wed Oct 26, 2016 4:45 pm

So, are you cutting them on a bias (about a 1/2 inch w.) to feed 4?

Pups are in for a treat as well

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Re: Juana & SR's Grill

#25 Post by Juana » Wed Oct 26, 2016 4:51 pm

SR wrote:So, are you cutting them on a bias (about a 1/2 inch w.) to feed 4?

Pups are in for a treat as well
Well typically since they're so big I let people cut what they want since her friends will not be able to eat a whole one. And yeah I usually chop up what fat people do not eat and fry it up for the dogs as a treat. I'm going to saw the bones up and use 1.5 to make a stock for some beans and give the rest of those to the dogs.

I actually wanted to do a brisket but it didn't thaw out in time and I didn't want to rush it and ruin good meat. Well that and I doubt people wanted to wait until like 2AM to eat :lolol:

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