MAD MEAT GENIUS
Monday, November 30, 2015
LET IT GO
I love turkey and all the fixin's but after several days of leftovers it is time to 'let it go'. We broke loose with an aged 38 ounce, 2in thick, corn-fed, USDA choice T-bone. This beautiful specimen was picked up at Willowside Meats on a mini Meat Adventure with the 'Great White Hunter'. The Great White Hunter was picking up his Willy Bird and Willowside was minutes away. The Great White Hunter and I have a rivalry of who can get through the door of Willowside first. This is because the first person to get through the door will have first choice at the meat counter. This is crucial to get the first slice of the T-bone meat offered. The way the muscle works is the first cuts have a larger filet. The first cut is called the Porterhouse with the largest filet. The next cut is the T-bone which has a decent filet but not as large. I pushed my way in first and bought this beautiful specimen.
A very hot mesquite charcoal fire was built. A dusting of kosher salt and freshly ground black pepper was the seasoning. The steak was cooked for almost 25 minutes to achieve an internal temperature of 115 degrees. A 10 minute rest and we were set to feast on some of the best steak ever. I love turkey but it was time to move on.