| SkullandBonesSkateboards.com Forum Index » SKARFING MATERIAL » Where the F*n Beef?!! |
|
Page 1 of 5 Goto page 1, 2, 3, 4, 5 Next |
|
| Author |
Message |
| slob-air |
 Posted: Sun Nov 09, 2008 5:32 pm |
 |
|
Site Admin
Joined: 27 Oct 2001
Posts: 63528
Location: S&B HQ
|
Right here bitches.
Just under 16 lbs of AAA Alberta Beef Striploin �dry aging it in the fridge for two days then I'll butcher it on Tuesday.
Then the BBQ.
 |
_________________
>>>>>Get your S&B Stickers here<<<<< |
|
| Back to top |
   
|
|
|
| del*13 |
| Posted: Sun Nov 09, 2008 5:42 pm |
|
|
ORDER OF THE SKULL
Joined: 17 Jul 2007
Posts: 12164
Location: Witch Hazel Farm
|
Mmmmmmmmmm. I like how you gave us two angles to really appreciate the enormity of it all.  |
|
|
| Back to top |
|
| Soulcrusher |
| Posted: Sun Nov 09, 2008 6:00 pm |
|
|
ORDER OF THE SKULL
Joined: 19 Jun 2007
Posts: 7692
Location: Cunt Back, MT
|
| How do you BBQ yours? |
_________________
Keep saying / Go on
Keep saying / Go on
Keep saying / You won’t
Live forever |
|
| Back to top |
|
|
|
| scs |
| Posted: Sun Nov 09, 2008 6:20 pm |
|
|
ORDER OF THE SKULL
Joined: 04 Oct 2002
Posts: 5536
Location: USA
|
Nice 0x1. 
I turn the grill up all the way & let it get really hot, throw the steaks on and sear each side for a minute or two then put it on low and let 'em cook a little while.. |
_________________
Wanted: Invisible Jamie Thomas vampire/angel, sma/sc yellow jackets 40mm. |
|
| Back to top |
|
| slob-air |
| Posted: Sun Nov 09, 2008 7:14 pm |
|
|
|
Site Admin
Joined: 27 Oct 2001
Posts: 63528
Location: S&B HQ
|
Soulcrusher wrote: How do you BBQ yours?
Bring the BBQ up to 300 degrees, sear both sides, cook for a few minutes and serve rare. |
_________________
>>>>>Get your S&B Stickers here<<<<< |
|
| Back to top |
|
| lush702 |
| Posted: Sun Nov 09, 2008 7:30 pm |
|
|
|
Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
|
why only 2 days of dry aging? I've done it 14-21 days, some of the yield is lost but...wow what flavor!
nice piece of meat there slob - |
_________________
Aunt Bea swallowed. |
|
| Back to top |
|
|
|
| Lasvegaskid |
| Posted: Sun Nov 09, 2008 7:38 pm |
|
|
ORDER OF THE SKULL
Joined: 01 Jul 2008
Posts: 2698
Location: Montreal Canada
|
| nice! it would just be cruel if you didtn post pictures all the way until its on the plate!! |
|
|
| Back to top |
|
| slob-air |
| Posted: Sun Nov 09, 2008 8:05 pm |
|
|
|
Site Admin
Joined: 27 Oct 2001
Posts: 63528
Location: S&B HQ
|
lush702 wrote: why only 2 days of dry aging? I've done it 14-21 days, some of the yield is lost but...wow what flavor!
nice piece of meat there slob -
It's already been hung several weeks green. 2 day dry age is plenty. |
_________________
>>>>>Get your S&B Stickers here<<<<< |
|
| Back to top |
|
| zodiac13 |
| Posted: Sun Nov 09, 2008 11:01 pm |
|
|
|
Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
|
slob-air wrote: Right here bitches.
Just under 16 lbs of AAA Alberta Beef Striploin �dry aging it in the fridge for two days then I'll butcher it on Tuesday.
Then the BBQ.
Nice slab. |
_________________
Tune Down, Turn Up, Doom Out. |
|
| Back to top |
|
|
|
| slob-air |
| Posted: Sun Nov 09, 2008 11:28 pm |
|
|
|
Site Admin
Joined: 27 Oct 2001
Posts: 63528
Location: S&B HQ
|
zodiac13 wrote:
Nice slab.
Dude... that ain't that tough gristly corn fed crap you poor fuckers are subjected to. That's greatness� Triple A grain fed delight!  |
_________________
>>>>>Get your S&B Stickers here<<<<< |
|
| Back to top |
|
|
