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Joseph's Finest Meats

Joseph's Finest Meats
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  • Post #61 - October 26th, 2019, 3:04 am
    Post #61 - October 26th, 2019, 3:04 am Post #61 - October 26th, 2019, 3:04 am
    41 Day looks fantastic!
    Got to get me one, soon!
    -Richard
  • Post #62 - October 26th, 2019, 6:05 am
    Post #62 - October 26th, 2019, 6:05 am Post #62 - October 26th, 2019, 6:05 am
    budrichard wrote:41 Day looks fantastic!
    Got to get me one, soon!
    Was a delicious piece of meat. If you notice, and I'd guess you did, there is slightly more exterior fat on the porterhouse than a typical butcher trim, by request. When using a hot lump charcoal fire I prefer a bit lighter trim.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #63 - October 27th, 2019, 4:04 am
    Post #63 - October 27th, 2019, 4:04 am Post #63 - October 27th, 2019, 4:04 am
    I just love when they bring the Primal cut over to you and ask, how exactly would you like the meat cut and trimmed!
    Takes me back decades ago, when with my Dad at the Faneuil Hall Marketplace and the pushcart vendors street side and meat and others below grade.
    Only thing missing is the huge butcher blocks and saw dust!
    And of course my Dad!
    -Richard
  • Post #64 - November 14th, 2019, 4:11 am
    Post #64 - November 14th, 2019, 4:11 am Post #64 - November 14th, 2019, 4:11 am
    Someone on instagram asked me if the above 41-day dry-age porterhouse was done reverse sear and if that was covered in Low Slow 2. Thought I'd post my response here for reference.

    https://www.instagram.com/p/B4EuH8QlV12/
    Reverse sear is not covered in @lowslowbbq 2 I'm not a fan of traditional reverse sear, i.e. low heat, either grill or oven, rest, blast. With larger steaks, pictured steak a little over three pounds, or roasts, on a charcoal grill I use a two-stage fire where the off side runs around 375° and the hot side fully engaged lump. In this instance I placed the porterhouse bone toward fire, took it to about 110° then (no rest) moved to hot side for light char. Let rest about 15-minutes before slicing. Don't "char" too long, and keep in mind carry forward cooking will occur even after you remove from grill. Pics are using a 26.5" #webergrill with #royaloakcharcoal Notes: I flipped the steak around and over a few times, though not obsessively, and used a @thermoworks @thermapen to check internal temp
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #65 - January 11th, 2020, 9:09 pm
    Post #65 - January 11th, 2020, 9:09 pm Post #65 - January 11th, 2020, 9:09 pm
    Quality, service, value, knowledge, deliciousness, Joseph's Finest Meats is tip-top in every category.

    J78FB.jpg 33-Day dry-age KC strip

    J79FB.jpg 33-Day dry-age KC strip

    J80FB.jpg 33-Day dry-age KC strip


    Joseph's Finest Meats, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #66 - January 14th, 2020, 2:46 pm
    Post #66 - January 14th, 2020, 2:46 pm Post #66 - January 14th, 2020, 2:46 pm
    Lunch = snappy juicy natural casing hot dog from Joseph's Finest Meats
    JosephsHotDog54FB.jpg .

    Joseph's Natural Casing Hot Dogs, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #67 - January 14th, 2020, 3:22 pm
    Post #67 - January 14th, 2020, 3:22 pm Post #67 - January 14th, 2020, 3:22 pm
    Are their hot dogs beef or pork?

    CSD
    Mark A Reitman, PhD
    Professor of Hot Dogs
    Hot Dog University/Vienna Beef
  • Post #68 - January 14th, 2020, 4:58 pm
    Post #68 - January 14th, 2020, 4:58 pm Post #68 - January 14th, 2020, 4:58 pm
    chicagostyledog wrote:Are their hot dogs beef or pork?

    Joseph's Finest Meats, natural casing hot dogs.
    Grind = 60/40 beef/pork
    Casing = hog intestine
    Result = delicious
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #69 - January 14th, 2020, 8:32 pm
    Post #69 - January 14th, 2020, 8:32 pm Post #69 - January 14th, 2020, 8:32 pm
    Thanks, Gary!

    CSD
    Mark A Reitman, PhD
    Professor of Hot Dogs
    Hot Dog University/Vienna Beef

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