budrichard wrote:THAT is a beauty!
May be The finest Porterhouse I have ever seen!
teatpuller wrote:What’s the cooking time on that roast?
G Wiv wrote:Joseph's Finest Meats, count me a Fan!
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 ~
G Wiv wrote:Though I was unreasonably happy about not cutting myself on the mandolin for Potatoes Anna.
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.
G Wiv wrote: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.Sweet Willie wrote:good to hear, heading over first thing tomorrow morning
*drop into the pot, not on the floor
Updated note to add: Simmering at 160° or below results in a more tender casing.
G Wiv wrote:Pigs in a blanket with Joseph's natural casing hot dogs. Yeah Baby!
LynnB wrote:My husband recently received a $25 gift coupon for Joseph’s.
I’ve never been but look forward to checking it out & redeeming it. What would you buy here for approximately $25?
G Wiv wrote:Wonderful birthday for our friend Michele. I cooked the steak she made everything else including terrific potatoes Anna. A good time was had by all. Hat tip to Joseph's Finest Meats for 2 incredible 47-day dry-age prime porterhouse.
Joseph's Finest Meats, count me a fan!
Cathy2 wrote:Your steaks had wood skewers in them. Was this done by Joseph's or one of your tricks of the trade? In any case, what do the skewers contribute to the cook?
G Wiv wrote:Cathy2 wrote:Your steaks had wood skewers in them. Was this done by Joseph's or one of your tricks of the trade? In any case, what do the skewers contribute to the cook?
Done by Joseph's.
I had Joseph's leave the tail on the porterhouses. The skewers are securing the tail to the body of the steak.
Puckjam wrote:Or a light steam and good touch and vision. Get some Vollwerth's Natural casing dogs from Hancock, Mich for a try, and same cooking style.