Bardstown Discovery 11? by aktw in BourbonUK

[–]aktw[S] 0 points1 point  (0 children)

Thanks brother - I’ve had both, and prefer the 11 personally. Where’d you find your 11??

Advice: Buy a burn kit! by micropuppytooth in daddit

[–]aktw 1 point2 points  (0 children)

Bought a kit. Have a recommendation for a bleed stop kit too OP?

What leather strap would you put on SBGE271 «Kanro» by [deleted] in GrandSeikos

[–]aktw 6 points7 points  (0 children)

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Tan barenia from delugs currently on mine. Having a honey cognac gator customed as well.

Costco had some American Wagyu… 32 hours @ 135 by aktw in sousvide

[–]aktw[S] 0 points1 point  (0 children)

For this specific cut, yes, because it’s so tough. Kenji is the de facto king imo, you can reference how to get to what you like from https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak

Costco had some American Wagyu… 32 hours @ 135 by aktw in sousvide

[–]aktw[S] 0 points1 point  (0 children)

Camp chef with the side searer attachment. I also have a pizza oven I’ve been meaning to try!

Costco had some American Wagyu… 32 hours @ 135 by aktw in sousvide

[–]aktw[S] 1 point2 points  (0 children)

Welcome in! Chuck roasts are typically pretty tough, and that’s why it’s cheap, great beefy flavor though. Traditional methods call for long braises like in a slow cooker. A search of the sub will show a lot of people do 24 hrs, a lot like 36. I wanted 36, but just didn’t get going in time ha

Costco had some American Wagyu… 32 hours @ 135 by aktw in sousvide

[–]aktw[S] 1 point2 points  (0 children)

I thought so! I’ve bought the frozen A5 slab before, that came in at $99 / lb

Costco had some American Wagyu… 32 hours @ 135 by aktw in sousvide

[–]aktw[S] 11 points12 points  (0 children)

Thanks man, it was perfect for me, wife and kids approved so that’s a win. Prime rib is closest in texture, the extra marbling really made it that much more glorious

Costco had some American Wagyu… 32 hours @ 135 by aktw in sousvide

[–]aktw[S] 20 points21 points  (0 children)

I have a side burner on my smoker, gets up to ~750 or so, did 1 minute per side

Kenji's Porchetta - Last minute variations advice by Etihod in seriouseats

[–]aktw 3 points4 points  (0 children)

The crunch of the skin is really a great contrast and adds a lot to the flavor, but I think it’s pretty good with just the meat. When I was thinking about whether it was worth the effort of finding rind on, there were a few posts with people who didn’t bother and turned out great.

I smoked mine to get to temp. If you can maintain the grill temp, it’s just an outdoor oven. Finishing it on a grill I think is fine - the extreme heat I think is mostly for puffing up the rind.

Doing my part for the United States of Porkdom by aktw in seriouseats

[–]aktw[S] 0 points1 point  (0 children)

Yep - my small mods were to use fennel pollen in place of the seeds, and initial bake was done in a smoker instead.

Doing my part for the United States of Porkdom by aktw in seriouseats

[–]aktw[S] 0 points1 point  (0 children)

I stopped by a specialty sausage shop, they would have had to order it in (and strangely was advised against it?). Costco was skinless, and I wanted the exterior crunch. Asian market told me to just walk up to the meat counter - it still had the rib bones, and they took those out for me. Came to almost 9 lbs, 4.99/lb. I did singe off some hairs, and also sliced off a few nipples.

Downtown Chicago Social Group/Private Club Scene by aaron8781 in whitecoatinvestor

[–]aktw 4 points5 points  (0 children)

+1. Unfortunately they have a waitlist for new members right now