THE STEAK THREAD, served a la Man
Discussion
21TonyK said:
You got to be serious if you use a "meat concierge" and have a "meat keep"
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rodericb said:
What's with the nice slicing? Doesn't seem too "served a la man"! Served "a la man" would have it put on a plate by itself and then eaten "a la man" by picking it up and taking bites out of it. You could jam a fork into it for handling purposes, or use some tongs.
Haha yes, agreed, its more fancy than "man" style.The big bone underneath gave the caveman experience, but sadly didn't get captured on photo.
Likewise the oysters didn't get a photo.
It's a lovely place Rules, very good for an experience or big birthday.
Ianh07 said:
rodericb said:
What's with the nice slicing? Doesn't seem too "served a la man"! Served "a la man" would have it put on a plate by itself and then eaten "a la man" by picking it up and taking bites out of it. You could jam a fork into it for handling purposes, or use some tongs.
Haha yes, agreed, its more fancy than "man" style.The big bone underneath gave the caveman experience, but sadly didn't get captured on photo.
Likewise the oysters didn't get a photo.
It's a lovely place Rules, very good for an experience or big birthday.
the reaction would be priceless Fonzey said:
The Moose said:
I've found reverse searing to just be a pain in the butt to do. Super messy inside and not right on the grill.
Sure, the results are a little bit better, but on balance, I prefer to just grill it up instead.
Enjoy the T!!!
Came out alright, I was overthinking it a bit on the smaller cut trying to shield it from the heat and it ended up a smidge on the rarer side as a result, but the strip side was to our taste. Sure, the results are a little bit better, but on balance, I prefer to just grill it up instead.
Enjoy the T!!!
Enjoyed it
So this is the starting point. It’s had 10 days in the dry ager which is enough for Belted Galloway.
The fillet was removed then I took the Sirloin off the bone. A decent sized roast and 6 x 2 inch thick steaks.
When broken down there is the steaks and the roast, dry aged bark trim for burgers, bones for the stock pot, and fat for the dogs.
A thick Sirloin cooked hard with a decent crust is a thing of splendour. The current Mrs Sultana suggested they were a bit big. But as usual she doth protest too much.
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The fillet was removed then I took the Sirloin off the bone. A decent sized roast and 6 x 2 inch thick steaks.
When broken down there is the steaks and the roast, dry aged bark trim for burgers, bones for the stock pot, and fat for the dogs.
A thick Sirloin cooked hard with a decent crust is a thing of splendour. The current Mrs Sultana suggested they were a bit big. But as usual she doth protest too much.
[url]Edited by AlvinSultana on Monday 16th May 19:02
AlvinSultana said:
So this is the starting point. It’s had 10 days in the dry ager which is enough for Belted Galloway.
The fillet was removed then I took the Sirloin off the bone. A decent sized roast and 6 x 2 inch thick steaks.
When broken down there is the steaks and the roast, dry aged bark trim for burgers, bones for the stock pot, and fat for the dogs.
A thick Sirloin cooked hard with a decent crust is a thing of splendour. The current Mrs Sultana suggested they were a bit big. But as usual she doth protest too much.
[url]
Fabulous work. Reminds me that I have a Ginger Pig course to book!The fillet was removed then I took the Sirloin off the bone. A decent sized roast and 6 x 2 inch thick steaks.
When broken down there is the steaks and the roast, dry aged bark trim for burgers, bones for the stock pot, and fat for the dogs.
A thick Sirloin cooked hard with a decent crust is a thing of splendour. The current Mrs Sultana suggested they were a bit big. But as usual she doth protest too much.
[url]Edited by AlvinSultana on Monday 16th May 19:02
Ianh07 said:
rodericb said:
What's with the nice slicing? Doesn't seem too "served a la man"! Served "a la man" would have it put on a plate by itself and then eaten "a la man" by picking it up and taking bites out of it. You could jam a fork into it for handling purposes, or use some tongs.
Haha yes, agreed, its more fancy than "man" style.The big bone underneath gave the caveman experience, but sadly didn't get captured on photo.
Likewise the oysters didn't get a photo.
It's a lovely place Rules, very good for an experience or big birthday.
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