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Thread: Tonight didnít suck!

  1. #41
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    20181113_123514.jpg

    That fat tip is my go to, if it's wrong I don't want to be right.
    Last edited by Highstrung; Today at 01:59 PM.

  2. #42
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    That’s the best bite for sure. Looks good
    Not only did turkeys originate Murphyís Law, they have rewritten several of its postulates. After what they make go wrong has gone wrong, and then gotten worse, they really get down to work and create trouble. Ė Tom Kelly

  3. #43
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    Yes it is! The spinalis on the other end is probably a very close second best bite

  4. #44
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    Quote Originally Posted by Highstrung View Post
    No pics of that one, but this is my lunch ribeye today.. lunch ribeyes shouldn't be that serious

    Attachment 40602
    More important question; what is on the cutting board? Doing some dry aging at home?
    Last edited by wskinner; Today at 03:29 PM.

  5. #45
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    Quote Originally Posted by MacDog View Post
    Are you eating Kobe or Waygu? If not then that is a great cut of PRIME. The marbling and color is ridiculous! Thatís gonna be a good ribeye.
    There is salt flake onto that.

    But where that cut comes from has great quality beef.

  6. #46
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    Quote Originally Posted by Moonlight Hunter View Post
    There is salt flake onto that.

    But where that cut comes from has great quality beef.
    I noticed but still couldn’t help notice the deep red color and marbling throughout. I only have one place locally I can find them like that.

  7. #47
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    Quote Originally Posted by MacDog View Post
    I noticed but still couldn’t help notice the deep red color and marbling throughout. I only have one place locally I can find them like that.
    Where is this you speak of?

  8. #48
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    I don't know what happened to the lamb that kicked this thread off, but if it had to go away, then I applaud your subsequent effort to keep the thread alive. I would say "well done", but that just would not work...

  9. #49
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    Quote Originally Posted by JABIII View Post
    I don't know what happened to the lamb that kicked this thread off, but if it had to go away, then I applaud your subsequent effort to keep the thread alive. I would say "well done", but that just would not work...
    You can’t be serious lol!

  10. #50
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    Quote Originally Posted by Fish View Post
    Is that Berta beef?
    Don't fuck up my steak

  11. #51
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  12. #52
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    Last one, I think this got started because of reverse sear talk..

    20181113_182441.jpg

  13. #53
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    As long as you didn't boil it in a bag.

  14. #54
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    I like to start farm raised duck in a cold skillet. You can get up to 15 minutes on medium heat to crisp the skin(salted) and cook the meat through. Flipping is only necessary to spoon over rendered fat or oil or whatever else i can tip over into the corner of the pan.

    I also want to like some honey over the skin once it's plated, but it's just not working for me. I've only tried it on wild duck, so maybe farm raised would be better. I really like farm raised duck.

  15. #55
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    Quote Originally Posted by MacDog View Post
    I noticed but still couldn’t help notice the deep red color and marbling throughout. I only have one place locally I can find them like that.
    10-4. I'm lucky that I have at least two(sometimes three depending on what they get in) quality butchers within 30 minutes of me. I also have a beef farmer's son who is a neighbor.

  16. #56
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    It was honey, more for the sweet tater hashbrowns.. that was cooked up in the leftover fat. that was farm raised, I like it too.
    Last edited by Highstrung; Today at 07:33 PM.

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