Jonas-Switzerland
TVWBB Super Fan
So its that time of the year again, its my father's birthday, and this year we came up with a different menu. I ordered an assortment of specially aged steaks, and I am going to sear them on my kettle.
A fungus is involved in the aging process. Here is what pork chops look like directly from the hanger:
And then seared:
A typical dry age meat is more intense. I would describe it as a more earthy aroma. For my family its generally too intense. However, the fungus age process results in a less intense, more nutty aroma. So that's what I wanna present to my father and my family.
Now, I wanna do a big batch reverse sear to take the pressure off of me, and just sear itt on the kettle. I talked to the butcher, and he advised me to do a low n slow reverse sear in the oven (I first thought about sous-vide, but I tried it once on a porterhouse steak, and I was not impressed. Could have been the beef, but the results felt off, like the consistency was off, a weird aftertaste... Just not stellar).
But Instead of using my oven, I could use my WSM, and give them a reverse sear at 200F for 20-40mins. And when I use my WSM, I could also add a chunk of smoke wood. I could, but not sure if I should.
Both WSM and Kettle will use good quality beech wood lump. Maybe that is enough for aged steaks. I don't want to overdo it with the smoke flavors.
Funnily enough, this kind of cook has been of my to-cook-list. But never came around to it, so its my first try involving a WSM in steak cooks. What do you think?
A fungus is involved in the aging process. Here is what pork chops look like directly from the hanger:
And then seared:
A typical dry age meat is more intense. I would describe it as a more earthy aroma. For my family its generally too intense. However, the fungus age process results in a less intense, more nutty aroma. So that's what I wanna present to my father and my family.
Now, I wanna do a big batch reverse sear to take the pressure off of me, and just sear itt on the kettle. I talked to the butcher, and he advised me to do a low n slow reverse sear in the oven (I first thought about sous-vide, but I tried it once on a porterhouse steak, and I was not impressed. Could have been the beef, but the results felt off, like the consistency was off, a weird aftertaste... Just not stellar).
But Instead of using my oven, I could use my WSM, and give them a reverse sear at 200F for 20-40mins. And when I use my WSM, I could also add a chunk of smoke wood. I could, but not sure if I should.
Both WSM and Kettle will use good quality beech wood lump. Maybe that is enough for aged steaks. I don't want to overdo it with the smoke flavors.
Funnily enough, this kind of cook has been of my to-cook-list. But never came around to it, so its my first try involving a WSM in steak cooks. What do you think?
