THE STEAK THREAD, served a la Man

[thebraketester]

Dry brine sirloin, cooked direct on coals. Tasty little number.

[illmonkey]

Offttt, dirty breaktester, you slag!

[BrabusMog]

thebraketester said:

Dry brine sirloin, cooked direct on coals. Tasty little number.

Sublime.

[thebraketester]

illmonkey said:

Offttt, dirty breaktester, you slag!

I’ve been called far worse… thanks :-)

[Harry Flashman]

Legend83 said:

So is reverse-sear the go-to method?

It is - but on the barbecue, as a nuance. Thick, marbled, aged beef ribeye:







Smoked to 48C on the Weber kettle, with cherry wood chunks:






Then thrown directly onto the coals for a dirty sear:




And eaten without anything else - no extra sauce or seasoning required:

[AlvinSultana]

This is Hagrid. Currently sporting a fine head of hay for his bhes.

Probably taking his last journey in about 15 months time.

He will be 1000kgs of prime grass fed organic Pedigree Hereford by the time we kill him. A good chunk of steak for this thread, but also fabulous cheaper cuts. Brisket, skirt, tail, cheek, shin, wonderful marrow, offal, and many kgs of stewing steak and mince.

He was born here, we will have cared for him throughout his life, and we will kill him and eat him.

[The Moose]

Hagrid looks a bit overdone to me...

[Tickle]

This is good!

Looking forward to putting some of it into practice