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Classic Brewing Co

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2 hours ago, Classic Brewing Co said:

Decisions, Decisions - tonight I have a choice, 100 day Grainfed Beef Picanha or Lam Leg Steaks.  I will work it out when I get home from the Pub, off to meet a mate.

Oh Stquinta, they haven't been cooked yet 🤣

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Decisions decisions indeed Phil. Have one of each 😃

Both look magnifico 👍💪

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6 hours ago, Itinerant Peasant said:

A visiting mate who was coming back from Vic kindly brought me some of these along : )

(He had hoped to visit on the way down but as the weather was feral he went further out West instead... so I missed out on the lovely cryovacced T-Bone Steak he was bringing off his own recent killer... might have to go and visit him to get one of those haha!)

But these festive snaggledogs come with good reports so will be nice to try them out : )

Some of you locals around Melbin might know them already?

The net suggests they are somewhat legendary : )

Beulah Meat Products' Sweet Chili Chorizo 'Sausage' won the Silver Medal of the Australian Meat Industry Council (AMIC) 2017 Sausage King Competition

Me mate brought some festive Salumi as well - will post those when I get to them (on the right page of course... goodness... imagine what heat I would cop from Ceptor @interceptor if I posted them on the wrong page 🙃)


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Yum yum IP! Especially with a good plate of veggies 

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2 hours ago, interceptor said:

Do you salt them as well as pepper

Meat loves salt & salt loves meat, as far as pepper goes IMO you cannot get enough, everyone I have worked with has done different things however I am a strong believer in seasoning before cooking, cook, taste & season if necessary or as much as you like.

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4 minutes ago, stquinto said:

Decisions decisions indeed Phil. Have one of each 😃

Both look magnifico 👍💪

Cheers mate I also bought same garlic & herb sausages & I was thinking 1 each steak/lamb/sausage but by the time you add gravy/sauce, chips, salad it's too much so I am thinking just the steak tonight. 🍷

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3 hours ago, interceptor said:

Interesting. No "preservatives" but red food colour. Semantics aside, let us know how they are.

Haha Gold @interceptor Ceptor ; )

Yes mate - red - and sweet.... not that legendary really  in the big scheme of things - but quite a nice texture and yeah... ok. 

Better with salad to offset the sweetness rather than in the freshly baked breadroll w caramelised onions...  if I was to do again with bun-onion I would vinegar up the onions for a bit of tart to offset the sweet snag.

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27 minutes ago, Itinerant Peasant said:

Haha Gold @interceptor Ceptor ; )

Yes mate - red - and sweet.... not that legendary really  in the big scheme of things - but quite a nice texture and yeah... ok. 

Better with salad to offset the sweetness rather than in the freshly baked breadroll w caramelised onions...  if I was to do again with bun-onion I would vinegar up the onions for a bit of tart to offset the sweet snag.

Absolutely awesome IP, nicely presented & looks Yum, you cannot beat a snag in a bun with caramelised onions. Genuine Aussie Tucker.

Edited by Classic Brewing Co
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48 minutes ago, Classic Brewing Co said:

1 each steak/lamb/sausage but by the time you add gravy/sauce, chips, salad it's too much

Yumm

Nothing like the ol' "mixed grill" I say haha @Classic Brewing Co but yeah it does end up being a fair ol' amount of tucker...

It is a beautiful thing tho : )

And certainly requires the chips to be served away from the sauce/gravy IMHO : )

 

Edited by Itinerant Peasant
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3 hours ago, interceptor said:

Sounds like a feedlot?!

Do you salt them as well as pepper? For years when working as a chef I was told not to. But it's good, especially overnight. (dry brining)

I watched a fella on YT trying out different salting techniques: putting it on 20 minutes before cooking,1 hour before, and the night before. He reckoned the night before was best. I tried it but it was awful- all dried out, I think the salt pulls the blood out. I stick to salting 20 minutes before, it works for me that way. 
But I agree, a lit a people rave about the dry brine, just didn’t work for me. 

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3 minutes ago, stquinto said:

I watched a fella on YT trying out different salting techniques: putting it on 20 minutes before cooking,1 hour before, and the night before. He reckoned the night before was best. I tried it but it was awful- all dried out, I think the salt pulls the blood out. I stick to salting 20 minutes before, it works for me that way. 
But I agree, a lit a people rave about the dry brine, just didn’t work for me. 

For years I have always seasoned my meat, chicken, seafood & always enjoyed it, I couldn't imagine it any other way. I have met & know a few people who don't including my Sister in Law & her family - they don't use salt or pepper 😬 how boring.

However everyone is going to tell you something different but at the end of the day, you can do what you want.

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2 hours ago, Classic Brewing Co said:

For years I have always seasoned my meat, chicken, seafood & always enjoyed it, I couldn't imagine it any other way. I have met & know a few people who don't including my Sister in Law & her family - they don't use salt or pepper 😬 how boring.

However everyone is going to tell you something different but at the end of the day, you can do what you want.

Me too Phil, I season it all right. With steaks though I’ve found leaving the salt on too long draws the blood out. Some swear by it…

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10 hours ago, Classic Brewing Co said:

I thought I would top up the wine racks for more choice with tonight's steak. I have had the RABO de Gala before & it is superb.. 🍷

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Portuguese wine is underrated. I quite like it, except for the rosé Mateus, very popular in Northern Europe in the 70s/80s

 

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8 minutes ago, interceptor said:

There should not be any blood in the meat, if there is the butcher is doing something wrong.

Seems to dry it out all the same. Maybe just water, dunno. Anyway, aged steak is the way to go. I’d rather eat less of it but decent meat. I do have that luxury as my missus is a veggie, but I’ve made epicurean monsters of my kids 🤨

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6 minutes ago, stquinto said:

Maybe just water, dunno.

It's myoglobin. The idea behind dry brining is the liquid is drawn oout, then the salt drawn in and the proteins break down or alter.

 

https://amazingribs.com/tested-recipes-beef-and-bison-recipes-how-grill-better-steakhouse-steaks-recipe/

 

This bloke knows his stuff, he says to dry brine the steak 2 hours before, maybe the overnight was too long?

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2 hours ago, stquinto said:

Seems to dry it out all the same. Maybe just water, dunno. Anyway, aged steak is the way to go. I’d rather eat less of it but decent meat. I do have that luxury as my missus is a veggie, but I’ve made epicurean monsters of my kids 🤨

For what it's worth I have seen many variations, opinions, ideas, books, videos on how to cook the perfect steak - I say perfect for who ??

In the Army for example, you have to cater for the masses as is pretty much the case for your basic family Pub/Restaurant etc .

However cuisines, chef training, technology changes over the years & it has opened a big tin of worms with every man & his dog offering their opinion.  Please Note: I am not criticising anyone's comments  or methods on this thread.

There are many talented, respected chef's who pass on their knowledge & lot's of restaurants specialising in their own signature recipes & that's great. There are a few Steakhouses I love going too but if they don't ask who how you want your steak cooked, don't go there 😬 

I sometimes play around with different methods but at the end of the day it's pretty simple: 

A good steak to start with, bring to room temperature before cooking, hot pan/BBQ, oil the meat not the pan, sear both sides, turn once more & finish with a lower heat, rest & serve.

The only difference is we are all going to do it different, I hate all fat & cut it off, season the hell out of the meat, cook as above. I prefer a pre-warmed plate, have the steak resting on a board lightly covered with foil & sometimes slice across the grain or eat it like it is.

This one is slightly overdone but I answered the phone just before serving & it went over under the foil but still tasted nice & was tender.

buon appetito

 

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3 hours ago, stquinto said:

Portuguese wine is underrated. I quite like it, except for the rosé Mateus, very popular in Northern Europe in the 70s/80s

I agree but I still like Mateus with a plate of prawns.

Australian wine is magnificent & Aussies should be buying it, I do but I love trying wines from other countries; France/Italy/Spain/Germany/England in fact anywhere, we are spoilt for choice.

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12 hours ago, interceptor said:

It's myoglobin. The idea behind dry brining is the liquid is drawn oout, then the salt drawn in and the proteins break down or alter.

 

https://amazingribs.com/tested-recipes-beef-and-bison-recipes-how-grill-better-steakhouse-steaks-recipe/

 

This bloke knows his stuff, he says to dry brine the steak 2 hours before, maybe the overnight was too long?

Great read mate 👍

His method is the reverse sear but on a barbie. I do it in the oven as I find I have to hover over the barbie when meat’s on and there’s other stuff to do. 
I’ll try the dry brine again, I’ll watch the video on it. Overnight was probably too long, you’re right

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1 hour ago, stquinto said:

Overnight was probably too long, you’re right

Works for brisket though.

 

Anyway, that website has some of the best American BBQ stuff I have seen with very good explanations behind it all

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11 hours ago, Classic Brewing Co said:

I agree but I still like Mateus with a plate of prawns.

Australian wine is magnificent & Aussies should be buying it, I do but I love trying wines from other countries; France/Italy/Spain/Germany/England in fact anywhere, we are spoilt for choice.

The Mateus is a bit sweet but if I’m doing a 70s retro dinner party I might do prawn cocktail (with Mateus), steak and (crinkle-cut) chips, and either a Black Forest gâteau or Crèpes Suzette. 
I agree on the Oz wine, if I can get a decent red I will. Some of the cheaper ones can be a bit too jammy for my taste. The vino from Switzerland is quite decent too,  but you won’t find any as they only export 6% of it. Maybe I’ll send you a bottle 😉

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15 hours ago, Classic Brewing Co said:

but I answered the phone just before serving

Goodness me @Classic Brewing Co Phil - prior to any assistance associated w Brewing etc I do need to provide some critical coaching on phone management.... don't answer the bllllllllllaaaaardy phone if yer steak is just about ready..... please!

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7 hours ago, Itinerant Peasant said:

Goodness me @Classic Brewing Co Phil - prior to any assistance associated w Brewing etc I do need to provide some critical coaching on phone management.... don't answer the bllllllllllaaaaardy phone if yer steak is just about ready..... please!

Normally I would agree with you mate but my calls get announced & it was a Publican wanting to re-order some Stubby Holders so I didn't want to miss the call. I do get a lot of calls from Pubs & I understand they can only attend to some matters when they have a chance as they are at it all day. 

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