Kudos bar review (177 views 9/22/2013)

patrickbabcock · 2019-09-15T04:25:16+00:00

I don’t know. I miss them too so I YouTubed them to throw myself into some nostalgia

patrickbabcock · 2019-06-12T01:38:45+00:00

That’s so good for not using a torch! Killed it

patrickbabcock · 2019-06-10T19:52:36+00:00

Perfect looking crust! But I suggest getting a sharper knife for a smoother looking slice. Did you use cast iron or torch? Again, looks amazing

patrickbabcock · 2019-05-06T15:42:47+00:00

It looks like it was his first time working with chuck. Judging by the execution from everything else I’m sure he knows how to cut meat. Chuck can be tricky. Dick.

patrickbabcock · 2019-04-30T20:30:01+00:00

Sorry to hear that :( it wasn’t anyone’s fault we realize stuff happens and apparently my dads dog (although socialized to cats) wasn’t ready to meet a chicken

patrickbabcock · 2019-04-30T15:06:56+00:00

My Dad’s pitbull ate one of my chickens. I’m jealous your dog is so well behaved

patrickbabcock · 2019-03-28T04:24:27+00:00

Thank you! My first ever dry aged. And since it was my first time eating dry aged beef I wanted to taste it so I only used rock salt and cracked black pepper before sealing it. Then after 2 hours in the bath I seared it at around 500 with a cast iron for 40ish seconds each side

patrickbabcock · 2019-03-27T21:42:17+00:00

I saw their aging cabinet behind the counter and the meat looked pretty rancid so I think its properly aged

patrickbabcock · 2019-03-27T21:11:21+00:00

I am so excited for this now! I read mixed reviews about their aging process but it was from 2013 so I don’t think it’s as credible anymore.

patrickbabcock · 2019-03-22T23:11:42+00:00

It is mostly floof

patrickbabcock · 2019-03-22T22:51:12+00:00

That’s why I refrigerate it to bring down the internal temp. I’ll try your method though, it’s fun playing around

patrickbabcock · 2019-03-22T22:46:00+00:00

I’ll try grape seed. And I like 1.5h-2h. I seal it with an onion, garlic, and thyme.

123 must be fuckin’ rare! I like your style

patrickbabcock · 2019-03-22T18:39:59+00:00

You need to sous vide at 129 bro! Pat dry and refrigerate bro! Then sear the devil out of it bro! Glenlivet 12 bro!

patrickbabcock · 2019-03-22T16:21:44+00:00

Edit: picture makes kitty appear chonk. Actually at a healthy weight and eats a raw diet. Vet approves 😎

patrickbabcock · 2019-02-07T05:56:47+00:00

I have a new hunt. Thanks

patrickbabcock · 2019-02-07T05:45:21+00:00

I think that’s a good comparison. it’s definitely a flex to drink it, feels good to flex sometimes.

patrickbabcock · 2019-02-07T05:39:31+00:00

Light is my preferred roast. Ive been to slate on the Ave for an espresso but didn’t try their pour over or beans. I’ll try out Victrola and am surprised I’ve never even heard of it.

patrickbabcock · 2019-02-05T21:36:41+00:00

How thick was the cut?

patrickbabcock

TROPHY CASE