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brown water

Certifiably Surly
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Everything posted by brown water

  1. It’s a fancy way of saying salting a day or 2 ahead. I did 2 because it’s 3.5 lb roast. Use the usual amount of a coarse salt (kosher or sea salt). Put on a rack (I use a cooling rack inside a oven pan lined with foil). Place uncovered in the refrigerator overnight. You might want to loosely cover with foil if you’re worried it may pick up some smell from the other food but I’ve got an extra one that’s empty is no need. The process is supposed to allow the salt to dissolve into the meat to both flavor and tenderize while also getting moisture off the surface to allow for a better sear. Good luck. Actually to both of us as I don’t think I’ve done this before.
  2. Day 2 of dry brine and heading into sous vide. Plan is to rub with rosemary, black pepper, minced garlic and bacon grease then finish on a hot grill. Just went in the water for about 5 or 6 hours at 130
  3. True
  4. Progress report. Doing a 2 day dry brine. Here’s the one day before and after. Noticeably redder, drier and the marbling is more pronounced. See you tomorrow.
  5. Just a guess....
  6. Sorry. It’s for Friday. I’ll be back.
  7. Ribeye gods smiled upon me today.
  8. Or Beenadick Donald
  9. Turning left was out of the question.
  10. 88 - 14 = 74
  11. That scorecard is filed with his college transcript, IQ test and tax returns.
  12. There’s always the charcoal chimney...
  13. Almost forgot.... Not the best photo composition but it will have to do. I’ll take my lumps from the judges.
  14. I’ll put burping back energy drink into a face mask as one my less pleasant experiences.
  15. If we have debates, every Biden rebuttal should just be “C’mon man” Monday Night Countdown style.
  16. Indirect setup on a Weber kettle. I take this seriously but not that seriously.
  17. Also. Dumbass decided to tangle with another snake yesterday.
  18. Can we just fast forward to A121?
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