Joseph's 42-day dry-age 6/lb porterhouse w/tail attached. Frankly I don't know whether to buy it a ring, take it to Greece for vacation or two-stage lump charcoal grill to a perfect med-rare.


I introduced the neighbor to Joseph’s. She insisted on getting this beauty for me to cook for the four of us as thanks for the times we have fed them. I offered to buy, split etc. But she was not giving an inch. What she does not get is I like to cook for people, makes me happy. No need to repay in any way.

Pictured is for 4-adults, I'm guessing there will be leftovers.

Joseph's Porterhouse, count me a Fan!

THAT is a beauty!
May be The finest Porterhouse I have ever seen!
I have got to get myself back to Joseph’s!
-Richard

budrichard wrote:THAT is a beauty!
May be The finest Porterhouse I have ever seen!

Quite the hunk of burning love, The XL size Joseph's Porterhouse was one of the best steaks I've had the pleasure of eating.





Next day steak sandwich, sauteed onion/jalapeno, provolone, dash of dry rub, sesame seed bun. Pan toasted with "healthy" knob of Plugra. Damn tasty.



Steak, count me a Fan!

What’s the cooking time on that roast?

teatpuller wrote:What’s the cooking time on that roast?

You mean pictured 6/lb dry-age porterhouse gorgeous hunk of pure beefy love?

No idea on how long it took, I Do Not cook meat to time, especially something that large over live fire. I will say, often, it takes less time than one might think to come up to the proper temp.

In this instance I used a Weber 26.5 inch kettle grill and two stage fire. Cooked the steak bone toward the fire on the off side, flipping every once in a while.

When internal temp reached 110° ish I placed it over the coals to char for a short time then rested for 14 minutes. Carry forward cooking brought the internal temp up to the mid 120s. Just shy of med-rare is the goal. I go into more detail on my preferred method on the previous page of this thread.

Thermapen is your friend.

Classic Super-Fast® Thermapen® Current price is $67.15, a very good deal.

Cooking to a set time is for suckers, unless one is baking a cake.

Nutting Fancy, Josephs Hot Italian Sausage, natural casing hot dogs. Quality ingredients, delicious, get out of their way. Giardiniera/Mustard




Joseph's, Count me a Fan!

Joseph's Finest Meats. Large well managed crowd pre Christmas, two lines, shop and pre-order. We were pre-order and it went fairly quick. A 5/lb, that's right, 5/lb, 51-day dry-age porterhouse and three pounds of natural casing hot dogs. Steak is for Friday, few hot dogs for lunch today.

Hat Tip to our neighbor Michelle, she received a work bonus and asked if we minded if she spent some on Joseph's meat for our in-the-bubble Christmas dinner. We graciously said OK ~

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Joseph's Finest Meats, count me a Fan!

G Wiv wrote:Joseph's Finest Meats, count me a Fan!

LOVE that double-barrel dog!

=R=

G Wiv wrote:Hat Tip to our neighbor Michelle, she received a work bonus and asked if we minded if she spent some on Joseph's meat for our in-the-bubble Christmas dinner. We graciously said OK ~

Gigantic 55-day dry-age porterhouse from Joseph's Finest Meats was spectacular. Though I was unreasonably happy about not cutting myself on the mandolin for Potatoes Anna. A wonderful holiday at the neighbors with Charles the Dog.

Side Note: If you have not visited Old School butcher Joseph's Finest Meats go soon and wonder why you have never been before. Count me a Fan! is understatement.

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Joseph's Finest Meats, count me a Fan!

Can't agree enough about Joseph's. So dang friendly and their beef is top notch with very reasonable pricing for the quality.

G Wiv wrote:Though I was unreasonably happy about not cutting myself on the mandolin for Potatoes Anna.

In another thread in which you and I were discussing mandolins, someone ( I'm sorry to whoever it was - I cannot remember ) suggested oyster shucking gloves rather than using the guard. https://www.amazon.com/Dowellife-Resist ... 290&sr=8-3 These gloves changed everything about mandolins for me. You need to get them

Agree that Joseph's is a fine butcher shop. Recently cooked up some of their excellent mild Italian sausage. Finer grind than many, plenty of fennel flavor. Delicious.

I'd go more often if it weren't a 40 mile round trip.

George R wrote:Agree that Joseph's is a fine butcher shop. Recently cooked up some of their excellent mild Italian sausage. Finer grind than many, plenty of fennel flavor. Delicious.

I'd go more often if it weren't a 40 mile round trip.

That was one of the benefits of early covid. Now with traffic, that drive through portage and old Irving Park is less pleasant!

G Wiv wrote:

Sweet Willie wrote:good to hear, heading over first thing tomorrow morning

Joseph's uses hog casing for the hot dogs which may get tough with a rolling boil. I drop* into cold water and bring to a simmer, 185° to 190°, for 7-9 minutes for best results.

*drop into the pot, not on the floor

Updated note to add: Simmering at 160° or below results in a more tender casing.

I buy natural casing dogs of various types. Sometimes people have had problems with the casing. I tried this method today to overcome any potential issues with casings. It seemed to work out pretty well.

I had a natural casing hot dog at a hot dog stand yesterday. I had problems tearing the casing with each bite. Today I decided to give your method a shot.

Regards,
Cathy2

Since I was in the area yesterday, I looked at the GPS and was about a mile from Joseph's.
So the GPS showed the way.
Two people ahead of me with extensive orders of sliced cheeses and meats.
I hadn't been here in a few years.
Nice to see an older neighborhood place still patronised.
Purchased 2" Dry aged 45 days Rib Steak and 24 day Porterhouse Ala Peter Lugers.
Had older T-Bone but I like a large Tenderloin.
Also purchased large Prime Hanger Steak which I watched an older butcher prep with old school skill. Nice job!!!
I cook with Peter Lugers method, sear top/bottom, slice off bone and into strips. you can then observe where you are in regards to rare quality and return to broiler to finish, serve immediately on hot plate.
Now to fire up the grill!!!
Brrrr............
A slog along Main Streets until I reached the Kennedy and then Zoom home
with both coolers full!
-Richard

Pigs in a blanket with Joseph's natural casing hot dogs. Yeah Baby!
Slightly singed the everything bagel topping, but snap, flavor, crunch, chased by Filbert's Root Beer, heaven.

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Joseph's, count me a Fan!

G Wiv wrote:Pigs in a blanket with Joseph's natural casing hot dogs. Yeah Baby!

From the position of that cut, I'd say you need a new mohel!

=R=