meat « Me&MyTorch: Adventures in Taste, Sous Vide & Blowtorchery

Sous Vide Porterhouse Steak

By Rob, on June 13th, 2012%

Air dried in the fridge for 48 hours, bagged with salt & pepper, cooked at 132F for 5 hours. Finished 45 seconds per side on a 600 degree Green Egg. Tender, beautiful, perfect.

The resulting meal: Mache salad with lime vinaigrette, avocado, slow cooked bacon nibs, grilled red onions, cherry tomatoes, sharp cheddar, and of . . . → Read More: Sous Vide Porterhouse Steak

Smoked Short Ribs

By Rob, on February 25th, 2012%

Grass-fed short rib smoked for 6 hours at 225 over cherry & maple. Dry rub: ancho, chipotle, black pepper, salt. Smoky . . . → Read More: Smoked Short Ribs

Paleo Shepherds Pie – Rob Style

By Rob, on February 24th, 2012%

First, a quote from my lovely companion H: “The best part is it doesn’t even taste paleo – it taste like m***f**ing mashed potatoes!” I love her.

Yes, this was long overdue, and impossibly comforting. So comforting in fact that you wouldn’t believe how healthy it is. With grassfed beef, pastured heritage pork shoulder, and loads of vegetables, I just might be making this weekly. FULL POST

Grassfed Ribeye.

By Rob, on February 20th, 2012%

Tonight was a very special night – our first foray into steaks from the half cow we bought. I’ll admit, I was a bit nervous. Grassfed meat is leaner than its grain and hormone laden peers, and as we all know, marbling is what makes a great steak. I had heard that you needed to cook . . . → Read More: Grassfed Ribeye.

Buying Half A Cow

By Rob, on February 18th, 2012%

Good thing we have 2 freezers. This is only 1/3 of the meat!

Chances are, you’ve heard of the health benefits of pastured (grass-fed) beef versus commercial, grain-fed meat by now. If not, then in a nutshell, beef from steers fed grass their entire lives has an omega 3:6 ratio similar to salmon. It also has . . . → Read More: Buying Half A Cow

Encore Performance

By Rob, on February 8th, 2012%

The hedgehog mushrooms and steak combo was so good, we had to do . . . → Read More: Encore Performance

Sirloin With Hedgehog Mushrooms & Cauliflower-Fennel Puree

By Rob, on February 3rd, 2012%

H and I are buying 1/2 of a local, organic grassfed cow. Until that’s done aging, I decided to give grain-fed marbling one last hurrah… and boy was it decadent.

I started by picking out two of the best looking steaks I could find. Wagyu-calibur, at $6.49/lb (Yep!). I also saw some hedgehog mushrooms, which look kind . . . → Read More: Sirloin With Hedgehog Mushrooms & Cauliflower-Fennel Puree

Smoked Bone-In Lamb Breast & Green Egg Smoking Tips

By Rob, on January 29th, 2012%

Let’s get this out of the way up front: this is the best lamb I have ever had in my life, period, no question about it, and by a wide margin to boot. One bite of these ribs is a life changing, mind altering experience that will have you reconsidering all other proteins. Yeah. FULL POST

Sous Vide Short Rib

By Rob, on January 15th, 2012%

When I found grassfed short ribs at Whole Foods, I braised them along with pork belly in mustard, chicken stock, and herbs. That was a week to remember. So naturally I wanted to explore these marbled wonders further, and to me, there’s no better lens to examine a protein under than sous vide.

I bagged them with . . . → Read More: Sous Vide Short Rib

Principles of Good Steak.

By Rob, on September 6th, 2011%

Behold, a sirloin sent from the heavens.

One of the reasons I haven’t had many posts lately is that I have been in the midst of intense experimentation. My meals have been pretty straight forward, consisting of mostly steaks and salads. I have eaten probably 4 steaks a week for the last 4 months.

Despite how unhealthy . . . → Read More: Principles of Good Steak.