Once in a while you splurge

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ICDEDTURKES
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Once in a while you splurge

Post by ICDEDTURKES »

Ok went to Ebels probably coolest meat market sal comes out with a 32 oz rib steak, cooked in oven to 125, seared on cast to 130. It was maybe most tender steak ever and we have eaten some 70 dollar steaks.

Never mind the plate, Sal's on strike from dish duty lol Think I need to slapping her around
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Hoobilly
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Re: Once in a while you splurge

Post by Hoobilly »

That looks delicious.

And I want to soo your before and after pictures if you ever decide to actuary and slap her 😆

Before and after pictures of YOU! 😂
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devastator
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Re: Once in a while you splurge

Post by devastator »

Buddy,smoke it like a chuck roast,even better
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ncturkey
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Re: Once in a while you splurge

Post by ncturkey »

Would that be considered mid Rare
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guesswho
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Re: Once in a while you splurge

Post by guesswho »

Oh he!! no, I'm out. I like mine crunchy.
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devastator
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Re: Once in a while you splurge

Post by devastator »

2# Delmonico,i like chuck roast better,cheaper,oh that's right don't cost me anything!!call me DA
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OLE RASPY
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Re: Once in a while you splurge

Post by OLE RASPY »

You just wiped that ones azz and put it on plate didn’t ya. Lol.
I like medium.
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ICDEDTURKES
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Re: Once in a while you splurge

Post by ICDEDTURKES »

ncturkey wrote: December 13th, 2018, 5:53 pm Would that be considered mid Rare
Yeah 130-135 is med rare, I normally pull everyone at 128. By time folks make their plates it cooks itself in that range.
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RapscallionVermilion
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Re: Once in a while you splurge

Post by RapscallionVermilion »

Oh man that steak looks just about perfect to me. I swear I could taste it just looking at the picture. Beautiful.
This is how I cook my ducks.

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Re: Once in a while you splurge

Post by firedup »

Looks pretty spot on to me!
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Re: Once in a while you splurge

Post by Roy »

Tom, u are going to need a lipid panel lol
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ICDEDTURKES
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Re: Once in a while you splurge

Post by ICDEDTURKES »

RapscallionVermilion wrote: December 13th, 2018, 8:01 pm Oh man that steak looks just about perfect to me. I swear I could taste it just looking at the picture. Beautiful.
This is how I cook my ducks.

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Awesome I always just breast them we got our two day split this weekend with everything frozen our river spot is stacked may hit you up
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Re: Once in a while you splurge

Post by Hoobilly »

RapscallionVermilion wrote: December 13th, 2018, 8:01 pm Oh man that steak looks just about perfect to me. I swear I could taste it just looking at the picture. Beautiful.
This is how I cook my ducks.

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what temp is that duck cooked at? I like them done without killing the flavor. but I don't think I have ate them that rare
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Re: Once in a while you splurge

Post by RapscallionVermilion »

Probably in the 120s based on the time and color, but I didn't probe it. I sear them in duck fat at what Hank Shaw calls a "jocular sizzle", putting pressure to hold them flat with a spatula, flip them when the skin is done just right, salt the skin side, and give about the same amount of time, maybe a little less, to the meat side. It can't be more than about 5 minutes to a side, but I just watch what the skin is doing. This one was a bull canvasback and was one of the finest eating ducks I've ever had.
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Re: Once in a while you splurge

Post by Hoobilly »

RapscallionVermilion wrote: December 13th, 2018, 10:30 pm Probably in the 120s based on the time and color, but I didn't probe it. I sear them in duck fat at what Hank Shaw calls a "jocular sizzle", putting pressure to hold them flat with a spatula, flip them when the skin is done just right, salt the skin side, and give about the same amount of time, maybe a little less, to the meat side. It can't be more than about 5 minutes to a side, but I just watch what the skin is doing. This one was a bull canvasback and was one of the finest eating ducks I've ever had.
I missed a bull can hunting here in Indiana. it still haunts me..

have hears from many that say its the best
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