Paul Bacino

Heidih Where can I get steaks like that? That is awesome!!

I'd just put in one whole clove...un crushed...cook with it and then remove it

Here's an article!! From CSU http://www.ext.colostate.edu/safefood/newsltr/v2n4s08.html paul

Thanks

Steve Gourmet Delights....had my stash!!! Good product.. from France

Sunday Burger!!

Asparagus Ricotta Gnocchi!! Happy St Patti's Day

I actually only use steaks 2" and above. Here is a finished product: ( my Rib Cap Roll Steak ) You can take it longer if you wish, if you like more char-- get a thicker cut or adjust your cooking time ,method and temp. I usually buy high marbled beef, and these are special occasions and I will get to much flame on a regular grill for these meats. Good luck Paul

Thanks Rotuts You can try.. this!! I'm telling you sear is the word!!

Pretty good read here!! http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html?ref=search Blood will tend to oxidize and change color/brown!! I have package/blood aged, as I call it from butcher wrap ( no vacuum ), for about. I'm sure 6 days would have been the limit. It will develope a smell and get brown I would think anything you have would be superficial.. and a hot sear would do it good. But again, that is me. Worst..you might try cuting off some of the brown and test fry a bit of the underlying meat. Paul

Could it be as easy as chopping a fresh truffle and adding it to a quality Butter? I have Pulgra or KerryGold un-salted? Would you remove any milk solids ( clarify ) or leave it intacted. Truffle Salt? Paul

Nice Steve...

Mac and Cheese w/ Lobsta and Truffles I used Fontina and Beechlers white cheddar cheeses and topped with Panko

For Brunch!! Oat Bagel-- 2hrs@145 Egg--Blk Truffle with Pink Himalayan Salt/Tellicherry Pepper finish

Thats what I have and love it!! 799$ i think --gets you a nice carring bag too!!

Simon--that looks wonderful ( I love the Plate ? ) Thanks --C

Or anabellum..if your feeling..a bit bold.

Patrick...I have tried them all...but my fav..is the anebella

Anson Mills Stone Ground Polenta, Egg 2Hrs@61 C and Blk Truffles

Tornado Shelter.. sounds good!! Its gonna be the season soon Thanks for some of the ideas.. Paul

Pizza Oven from CinderBlocks?Post Number:#1 by Paul Bacino » Tue Mar 05, 2013 7:27 am Looking @ this--I think it could work with a few modifications. http://gizmodo.com/5987009/the-easy-che ... r-backyard 1) I live in the country, so its possible to build this. 2) Looks like an option for making pizza a grilling meats/proteins-- by adjusting the top solid metal cover, it could act as a dome? To cook top of pizza 3) Reasonable cost and multi tasker Thoughts ?

Possible to use in egg dishes..frittata comes to mind!!

Made Beef Ribs ( From a Wagyu type beef herd) I used a 3/2/1 Spice/Sugar/Salt Smoked for 3 hrs plus 3 hrs in my electric smoker..Spritzing with veal juices. Then into a Clay Cooker for about 2 hrs @ 425

So.. Finished Rib Dinner tonight was awesome!!I I use a 3/2/1 approach I used Dave's Base Recipe!! To work off of 1 T Whole Blk Tellicherry Peppers 1 T Whole Cumin Seeds Both Toasted and ground add 2 T Mild Chimayo chili powder 2 T Ground Ancho 1 t Piminton Smoked Paprika That is the 3 I then add 2 T Brown sugar and 1T Chard Smoked Salt I did this 24 hrs in advance to cure. I then Smoked my ribs for about 3 hrs using Post oak, then cooked on my electric smoker for 2 more hrs. Spritzing occasionally with veal stock. The last two hrs I placed in a Romatoff @ 425. cooled and dressed with sauce. I only cook with dry rubs.. sauce is always a dressing!!

I wet aged these Wagyu Beef Ribs " 60 plus days" Made a dry rub and will smoke them tomorrow