Gravy's Cooking Thread

Furry

Furry

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Khane said:
Leg and thigh quarters or even individual sections have been cheaper than whole birds here for a long time. White suburban New Englanders hate dark meat.

Even funnier is that cooked rotisserie chickens at most stores, and especially club stores like Costco around here are only marginally more expensive than uncooked whole birds. Loss leaders and all that.

Americans are wasteful and stupid. I hope people dont catch on to how delicious oxtail is, though it's getting very hard to find since covid
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Prices on things make no fucking sense to me any more. Prime rib is cheaper than ground beef at my local store, so I've been just buying up whole prime ribs left and right. Chicken legs are usually the the cheapest for chicken. They're pretty good if you roast them for about an hour in the oven. I figure I shouldn't eat just prime rib.
 
Dr.Retarded

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Brad2770 said:
These are so tender. So delicious.

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Is that the 65 day? What does it taste like? Inquiring minds want to know.

Regardless that's awesome.

Vhs Kiss GIF by vhspositive
 
Brad2770

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Dr.Retarded said:
Is that the 65 day? What does it taste like? Inquiring minds want to know.

Regardless that's awesome.

Vhs Kiss GIF by vhspositive
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62 day, but sat a few days in the freezer and then defrosted in the fridge two days.

So, I did a six hour salt brine and the peppered it before moving it to the grill. The taste: This was USDA Choice Rib Roasts. It tasted like an expensive filet minion I had about 10 years ago with a mild aged meat taste.

Like how sharp cheddar or pastrami has that strong, instant taste, this had a similar taste (more similar to pastrami), but it was weak or gradual. It was definitely worth it. I turned cheap steaks into very fine tasting gourmet steaks. I strongly suggest trying it. I will be pulling the chick roast and the brisket out next week at 45 days instead of 60. Not because I disliked the taste, but because I want to see how it would be at 45.
 
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Dr.Retarded

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Brad2770 said:
62 day, but sat a few days in the freezer and then defrosted in the fridge two days.

So, I did a six hour salt brine and the peppered it before moving it to the grill. The taste: This was USDA Choice Rib Roasts. It tasted like an expensive filet minion I had about 10 years ago with a mild aged meat taste.

Like how sharp cheddar or pastrami has that strong, instant taste, this had a similar taste (more similar to pastrami), but it was weak or gradual. It was definitely worth it. I turned cheap steaks into very fine tasting gourmet steaks. I strongly suggest trying it. I will be pulling the chick roast and the brisket out next week at 45 days instead of 60. Not because I disliked the taste, but because I want to see how it would be at 45.
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Man it sounds like it was a smashing success. I'll be curious to see what you think of the 45-day versus the 60.

Enjoy.
 
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Gavinmad

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I've recently started watching this food youtuber named Guga (3.5m subs so maybe someone here has heard of him) who does constant dry aging experiments and does 35 days on everything.

Seems like a fun stunt but not something I'd want to dedicate a lot of fridge space to.
 
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Brad2770

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I also made some beef stock from the dry aged rib bones and attached meat. It turned out perfect and is super tasty as well. Very thick, gelatinous stock. I used it in a stew with fresh veggies, though I used cubed pork from a pork butt and not beef. I have enough for two more pots. One pot I’ll use some cheap cubed chuck. The other I’ll use some of the dry aged chuck.
 
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Dr.Retarded

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Gavinmad said:
I've recently started watching this food youtuber named Guga (3.5m subs so maybe someone here has heard of him) who does constant dry aging experiments and does 35 days on everything.

Seems like a fun stunt but not something I'd want to dedicate a lot of fridge space to.
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His original sous vide everything channel used to be pretty fun to watch when it was him, Ninja, and the guy with the glasses sitting around having work lunch. Was at least authentic and just fun to see their reactions about things that they made, plus the goofy music every time they sear the meat.

He suddenly blew up though and now his videos are overproduced and just annoying. I know he does a lot of weird / wacky experiments with aging meats, but it's just not the same as the original trio.

Obviously he's done extremely well for himself, I just don't watch any of his vids anymore.
 
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Lanx

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Gavinmad said:
I've recently started watching this food youtuber named Guga (3.5m subs so maybe someone here has heard of him) who does constant dry aging experiments and does 35 days on everything.

Seems like a fun stunt but not something I'd want to dedicate a lot of fridge space to.
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guga's setup is pretty huge
 
Lanx

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Dr.Retarded said:
His original sous vide everything channel used to be pretty fun to watch when it was him, Ninja, and the guy with the glasses sitting around having work lunch. Was at least authentic and just fun to see their reactions about things that they made, plus the goofy music every time they sear the meat.

He suddenly blew up though and now his videos are overproduced and just annoying. I know he does a lot of weird / wacky experiments with aging meats, but it's just not the same as the original trio.

Obviously he's done extremely well for himself, I just don't watch any of his vids anymore.
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yea i agree the problem w/ guga is he is high production and fluff and he likes everything, so his channel really is just food porn and not informative as opposed to a real reviewer like mad scientist bbq
 
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Dr.Retarded

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Lanx said:
yea i agree the problem w/ guga is he is high production and fluff and he likes everything, so his channel really is just food porn and not informative as opposed to a real reviewer like mad scientist bbq
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Yeah Jeremy from mad scientist BBQ is pretty good. I think he used to be a chemistry teacher.

But we all know who the king of cooking channels is, and that's Chef Fucking John!

I do like chef Jean Pierre though.
 
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Lanx

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Dr.Retarded said:
Yeah Jeremy from mad scientist BBQ is pretty good. I think he used to be a chemistry teacher.

But we all know who the king of cooking channels is, and that's Chef Fucking John!

I do like chef Jean Pierre though.
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heh chinese chef jon
 
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Kiki

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Guga was good at first, but then he ran out of legit stuff to do so now it's all crazy 'what if we soak steak in root beer' type shit. Sonny is mildly entertaining, he was raging against Egypt because he had a permit and they weren't letting him film.

My current favorite is probably sip and feast.

 
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Lanx

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Dr.Retarded said:
Yeah Jeremy from mad scientist BBQ is pretty good. I think he used to be a chemistry teacher.
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just bought 40lbs of lowes competition blend pellets cuz he did a massive pellet test and it didn't really seem to matter, my brisket already tastes pretty banging just doing it the franklin way. i might put some tallow on it, since i have a prego jars worth to see how that goes.
 
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Dr.Retarded

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Kiki said:
Guga was good at first, but then he ran out of legit stuff to do so now it's all crazy 'what if we soak steak in root beer' type shit. Sonny is mildly entertaining, he was raging against Egypt because he had a permit and they weren't letting him film.

My current favorite is probably sip and feast.

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Yeah sip and feast has been great. Just nice simple Italian, and it's not a flashy production. Not another cooking show is it okay too, he's got a lot of pretty decent recipes, but he's a little bit of a New York liberal. Guy has skills though and his recipes for solid so whatever.

Pitmaster X is worth checking out. He does some pretty different recipes, and he's not irritating.
 
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Dr.Retarded

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Lanx said:
just bought 40lbs of lowes competition blend pellets cuz he did a massive pellet test and it didn't really seem to matter, my brisket already tastes pretty banging just doing it the franklin way. i might put some tallow on it, since i have a prego jars worth to see how that goes.
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Next time you smoke one post pics and let us know how it turned out. Really interested in the whole tallow stuff.

I watched his whole big series on trying different beef tallow methods, and I definitely think the next time I cook a brisket I'm going to use it.
 
Lanx

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Dr.Retarded said:
Next time you smoke one post pics and let us know how it turned out. Really interested in the whole tallow stuff.

I watched his whole big series on trying different beef tallow methods, and I definitely think the next time I cook a brisket I'm going to use it.
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there are different methods beyond just throwing it down? lulz can you just link the method you like then, ha
 
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