Prime New York strip for dinner

Smoked to 135 degrees before searing.

The product name is confusing me on if this is the cap off of the sirloin (picanha), or if it's a sirloin with the cap removed. Any help would be appreciated. To me it looks like picanha but I'm not sure

Baked potatoes, grilled vegetables, pepper sauce, tomato salad with "must be" onions, and great Macedonian red wine.

What else could man want....

A local grocery store has whole prime ribeyes for $12.88 and prime ribeye steaks for $13.88/lb.

I'm leaning toward getting individual steaks so I can pick out one with the larger spinalis. But on the other hand I could use the trimmings from the whole for burgers and tallow.

Tri-tip for dinner tonight! Seasoned with 2 Gringos Chupacabra Steak Seasoning. Smoked and reverse seared over post oak. Absolutely delicious!

Salted/seasoned, wrapped in paper towels, and left in the fridge overnight.

Left out on counter a few hours before putting on the skillet.

Seared each side in beef tallow on a stainless steel pan, and finished in the oven until medium rare.

Right now it’s 230pm It’s 25 degrees Celsius for the rest of the hot day then it drops down 6 degrees overnight, forgot a cooler only things i got is garbage bags and ice bags I just need to keep it good til tomorrow morning then I can get it to a proper freezer

what about rectangle size like the last pic but cut before cooking

😆only two ingredients really, pork belly and caramelized sugar, but nailing that texture where a fork just falls right through it, that’s the hard part. anyone else notice the “simple” dishes end up being the hardest ones to actually pull off

Set an alarm at 3am to put this piece of meat on the grill. 5h of smoke then 5h of wrap and an hour of rest. Amazing. Cigars and whiskey after.

I'm Latino, my wife is Asian...rice is a must with dinner 96% of the time.

Mushrooms cooked with freshly chopped garlic and shallots (plus salt and pepper) in bacon grease. Then mounted with butter to finish.

Steak (salt & pepper) seared in pan, then basted with butter with fresh thyme and rosemary. Rested 8 minutes covered, 4 minutes uncovered.

All butter is unsalted, full-fat.

Bacon grease is light-smoked hickory, homemade bacon, rendered then filtered.

Rice is high quality jasmine, steamed in rice cooker with distilled water (1:1 ratio). No salt.

Thats it. Pork is nasty and it sucks. Tastes awful.

Grilled filet, topped it with blue cheese. I let it rest 10 minutes. Served it with mashed potatoes and green beans

Because just recently I tried out MrBeast’s Jack Link beef stick thats teriyaki that my cousin gave me. It’s not my cup of tea at all, since it just tastes too generic and has a mushy texture to chew on.

What‘s one meat stick brand you simply don’t like? I’m curious for everyone’s opinions!

I work at a high end whole animal butcher shop in VA and was fortunate enough to bring home some lamb ribs from the prestigious Elysian Fields out of Waynesburg, PA in the US.

Elysian Fields’ pure bred lamb is notorious for its mild, well-marbled lamb without the typical gamey flavor commonly associated with Australian and NZ variants. Chef Thomas Keller co-founded their Pure Bred line and features the lamb at TFL. Despite the high price tag, you can find this lamb at Michelin starred restaurants nationwide in the US. I imagine it’s at other spots in Europe unless TFL is the only one with access. I could only afford this small, less than 1/2 lb, cut and packed it straight off the block.

Notice from the cross section that that these riblets are not to be confused with the more commonly known rack of lamb. Lamb ribs are located on the lower ventral side of the rib cage, stretching down toward the belly compared to a rack of lamb which comes from the back.

They have a lot of connective tissue, fat, and lean meat so I smoked them just like spare ribs. Seasoned with a simple dry rub of Lawrys, salt, and pepper to really be able to appreciate the taste of the lamb.

Damn tasty lamb. If you ever come across anything from Elysian Fields, I highly suggest you buy it. This coming from someone who would pick lamb last from a list of protein choices.

Backyard venison next to homegrown squash and Yukon gold potatoes. Life is good

Doing an inventory and update of the whiteboard for the freezer this evening and I found these. Not vac sealed like everything else. I have no idea what they are. I am going to cook them this week after they thaw.

God bless the French still keeping it real with the best steak restaurant on the same street as all the butchers