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  1. myownidaho

    UMAi NY strip

    That was tasty. First go was done on the grill at 450-500 degrees. The flavor changes are subtle but the difference really shows in the texture. Warning! Do NOT cook past medium rare. My wife’s steak was slightly thinner and ended up at medium. Completely different. At medium rare, you think...
  2. myownidaho

    Biltong - white spot. Salt? Or a disaster?

    Good call on the rewash. It does look like white mold. Not a loss though.
  3. myownidaho

    UMAi NY strip

    Reveal day. I was going to go to 45 days but won't be able to get to it so I opened the bag at 42. Not a huge difference. Final weight is 7.7#, which is a 38% moisture loss. After trimming the bark, the final weight was 5.25#. I had left the fat cap on, so fortunately, most of that weight...
  4. myownidaho

    Adobo Meat Marinade for Grilled Tri Tip, Skirt Steak, Hanger Steak, or Flank Steak

    Nicely done! Pass the tortillas!
  5. myownidaho

    Whats everyone smoking this weekend?

    I could, I would just have to invert a bowl over the digital controls mounted on top of the cabinet. There are plenty of other things I can cook. Besides, it’s time to pull and trim the NY strip that’s been ageing for just over 40 days!
  6. myownidaho

    Whats everyone smoking this weekend?

    Nada. It’s supposed to pour all weekend.
  7. myownidaho

    This message is awaiting moderator approval, and is invisible to normal visitors.

    Don’t worry, it’s personal. :p:rolleyes: I Administrate a small forum where the powers that be don’t use that feature. I ban spammers about three-four times a week.
  8. myownidaho

    Give up bacon

    You know what the call the guy who finished last in his medical class? “Doctor”. Everything in moderation and beware of medical people who speak in absolutes. Definitely get a second opinion.
  9. myownidaho

    Leg of lamb

    I would still trim it, unless you like the taste of lamb fat.
  10. myownidaho

    Safe to eat this?????

    Oh, it’s not safe for him to eat but you don’t care if his dog gets possessed. I’m calling the Humane Society.
  11. myownidaho

    Canadian Bacon or Back Bacon (for my Canadian friends)

    Looks great! Time for sammich’s.
  12. myownidaho

    Leg of lamb

    I like no more than 1/4” of fat when I do a roast. It’s a personal preference thing.
  13. myownidaho

    Boneless lamb prosciutto

    Bravo!
  14. myownidaho

    Boneless lamb prosciutto

    That turned out really nice! How was the texture? Looks silky.
  15. myownidaho

    Jerky and beer. How can you go wrong?

    Nice job on the jerky!
  16. myownidaho

    Okay, that worked

    Mmmmm. Fresh off the boat. Eight minutes an inch at 400 degrees. Everything else can be calculated based on that.
  17. myownidaho

    Okay, that worked

    Thanks, ab! I picked it up at Sur La Table, but there are a number of different variations available.
  18. myownidaho

    Grilled shrimp and veggie pasta

    Thanks, ab! It was kind of an experiment and I was very pleased with how it turned out.
  19. myownidaho

    Another Foot !!---And 18" more!!

    We still have snow on the mountains but I’ve started mowing the lawn already.
  20. myownidaho

    Weber Gas Grills Worth the Money???

    Nice! You’ll love it. I think I’ve used the grill five times in the last week.
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