Wild Fork

[Horace]

Prime bone in rib-eye. They are 2.5 pounds each and are as much roasts as steaks. Sous vide is necessary.

[George K]

@horace said in Wild Fork:

Prime bone in rib-eye. They are 2.5 pounds each and are as much roasts as steaks. Sous vide is necessary.

Yeah, that's not going to work here. Mrs. George likes her steak hockey-puck-cooked, while I'm a medium-rare guy. When we "steak" I sous-vide mine, and "reverse-sear" hers in the oven.

Sounds delicious, however.

[Mik]

Rib eyes like that should really only be done as prime rib roasts - so much better. never really cared for them as steaks.

[Horace]

@mik said in Wild Fork:

Rib eyes like that should really only be done as prime rib roasts - so much better. never really cared for them as steaks.

If I were to do a roast I would use sous vide, and the difference between it and a sous vide steak would be in name only. What sort of roast preparation makes the difference in how you would do it Mik?

[Mik]

I do it sous vide, oven or smoker depending on my mood. Smoked prime rib is great.

[Jolly]

@mik said in Wild Fork:

I do it sous vide, oven or smoker depending on my mood. Smoked prime rib is great.

Smoked is good....

[Horace]

Had one of these steaks roasts for lunch yesterday. It was good, but I'll set the sous vide for 137 next time rather than 132. Too red, this time. That bourbon pepper is great btw.

[Mik]

Looks pretty good. yeah, the bourbon sauce is good. We ate up a box of their French macarons last night. Very good.

Tonight we are going back to our favorite brewpub for a special dinner. They are starting to hold these every now and then and the chef is really great.

“End of Summer Celebration” MENU

Upon Arrival: Passed Canapes

Smoked Trout Croquettes with a preserved lemon aioli

“Country Devil” - Broadbent smoked ham, deviled eggs, sourdough crostini

paired with a 5 oz pour of our Checkpoint Hefeweizen

First Course: Charcuterie & Cheese

artisanal cheeses| housemade pate & salumi | whipped lardo | fermented jams & accoutrement

BEER PAIRING: Fuse (Mango Blonde Ale)

WINE PAIRING: Lioco (Rosé)

Second Course: Rabbit Pierogies

smoked schmaltz | mushroom duxelle| agrodolce | creme fraiche

BEER PAIRING: Decoy (Dunkelweizen)

WINE PAIRING: Angels Ink (Pinot Noir)

Third Course: Braised Short Rib

eggplant caviar | grilled zucchini |charred shishito & Jimmy Nardello peppers | preserved tomatoes | black garlic demi

BEER PAIRING: Hotel Tango (Pilsner)

WINE PAIRING: Ravel & Stitch (Sauvignon Blanc)

Dessert: Whitt's Sweet Corn Custard

sweet corn | popcorn & bacon brittle | plum gastrique

paired with a house-crafted seasonal sparkling cocktail

[Horace]

@mik said in Wild Fork:

yeah, the bourbon sauce is good.

Bourbon smoked black pepper.

[George K]

@horace a few years ago, I got this for Christmas:

It made my morning coffee fun.