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Post by shayneh2006 on Sept 3, 2014 13:38:47 GMT 10
Gents!!!!!!
Aldi has then ATM for 15 bux per KG.
Doesn't look half bad either.
This will b e a first time for me Qing one of these....... 
I might try browning her first using the companion blow torch system, then head down Route66_________________ 
Shayne |
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Post by smokey on Sept 3, 2014 14:35:58 GMT 10
looking forward to your opinion on it, still ageing my latest scotch fillet.
The one before that we took on holiday was very good
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Post by gatsby on Sept 3, 2014 16:18:53 GMT 10
Please tell us how it tastes. I find Aldi to be very hit & miss.
I've gotta go there this weekend & pick up the chainsaw sharpener so it may get put on the list.
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Post by chrisg on Sept 3, 2014 16:30:51 GMT 10
Aldi...*mutter, mutter* I'd never even heard of that cut until recently, looks like a LOT of steak Cheers |
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Post by shayneh2006 on Sept 18, 2014 18:49:47 GMT 10
I finally got time to BBQing this.
I got up early, set the kettle to Route 66 snake mode and went from there....
I rubbed it well with Balsamic, then EVOO and fresh cracked S&P 
It was on the kettle early, and had the missus watch over it during the day 
Cook time was 9 hours, and although tasty, I wasn't real happy with the quality of this Beef as far as tenderness was concerned.
This was treated with kid gloves, bbqed gently.
Had it of been cooked by the inexperienced, not done right, I could imagine this to be a pretty poor eating experience.
IMO, not worth the money. Poor form Aldi 
The sides were smashing though 
Served with Mushroom/Garlic Gravy 
Shayne |
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Post by hoddo on Sept 23, 2014 6:42:06 GMT 10
Tried a couple of these using a method urbangriller posted on the other site. Reverse sear, put steaks into a dish and added enough ghee to almost cover. Into the oven on the lowest temp, took about 50 min,turned once and removed at 140f. On the webber at full blast and got a real nice sear on them. I thought they were pretty good (tender and a good beef flavor) and so did the missus and she not really a steak person.
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Post by shayneh2006 on Sept 23, 2014 8:08:25 GMT 10
Its a really hard cut to cook, and probably the reason its not readily available....
The bbqer think outside the square with this price, as you are dealing with two connecting meats, that need to be treated differently in order to reach "the sweet spot".
Mine was always going to be crap,as the peice i got must have been from a poor quality head......
How I cooked it, (the rib eye was treated correctly) well I could have improved on the rib end, as it had to be sacrificed(under cooked) in order to have the eye finish at rare.
If there is a next time, I will run two meat probes for each cut and will tightly foil the rib end to bring it to temp (190-200f) faster.
It will take some juggling and guess work to get the two to finish together in their sweet zones.
That's the theory 8-|anyway
As I said, its a hard cut to get soooooo, will probably have to wait 12 months ( Aldis next fathers day sale) until I can try my idea....
@ hoddo. UG,s method of dish covering in ghee would have been an expensive excursion....... Cause I know what ghee cost me (plenty of Indian competition to get prices low Around here)....... Like.... Nearly 12 bus for an 800gr tin. Prob need 4 tins if a I could source a long narrow baking tray to accommodate a tomohawk of this size.
Shayne
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Post by chrisg on Sept 23, 2014 11:07:06 GMT 10
Yeah, I shuddered when I saw Chris's suggestion at the likely cost of that much ghee.
It is something I keep around but use it very sparingly, never quite understood just why it is so expensive tbh.
Cheers
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Post by hoddo on Sept 23, 2014 13:33:41 GMT 10
Ghee is cheaper if you make your own, its just a matter of simmering butter for a while. Luckily I have a dish that is a good fit for two tomahawks. I used 2x 250 gram blocks of butter, chopped and simmered for about 40 min removing solids from surface as required. Its important not to stir as most solids form on the base, remove from heat and cool, quality ghee is then strained but I just carefully poured it into the pan leaving almost all solids behind, not really that expensive about $4. Didn't completely cover them so I turned them after 20 min. They were on special again today,20% off, so going to try it again tonight, gonna lash out and use $6 worth of butter |
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