Charlotte, NC area: hate on OP, houses, boats & hoes

I will do it for 7500

 

I’ll text you my lady, she’s killer.

 

Cause I’m feeding @Bannerman mom today! Think it’ll hold her over until KFC can peel some skins!

 

I don’t remember exactly what our closing costs were through them but I want to say it was somewhere around half that. That’s insane.

 

Safe to say Wagyu is simply amazing.

Wagyu on the left, prime filet on the right.

I don’t like ribeyes due to chewy fat everywhere but this Wagyu ribeye was like butter.

Sous vide cooked at 135 for 2.5 hours and pan seared with clarified butter for a minute per side.

Bam!

 

Damn man, impressive. I've never messed with sous vide, it's definitely intriguing. I always go for a reverse sear bit may have to move to the sous vide method.

 

Sous Vide and a heavy cast iron pan.

 

What cut do you normally buy? I eat a ribeye every week.

 

reverse sear is better on a ribeye. It renders more fat out. That is one pitfall about sous vide.

 

Tacomas are the Honda Civic's of trucks.

 

Explain yourself. Water immersion allow for more even heating than an oven or similar and obviously a much tighter level of control of temp.

Fat rendering is simply a product of temperature. So controlling that temperature accurately allows you to render the fat even before it's seared. I think most people that have not had a good experience with SV have the temp too low. I made this mistake when I started, I like my steaks rare so I had the SV set to 125-128 range. But beef fat renders at 130-140 so once I learned to kick that temp up a little, it was a game changer. I do mine now at 137.5 so the fat is basically the consistency of soft butter before it even hits the pan. If you dry it well and have a heavy enough pan and enough heat (you have to have gas), you can get the crust every bit as good as RS and have the fat rendered perfectly every time.

 

My preference is strip steak if I'm eating solo. GF likes filets.

This Wagyu fat rendered down differently, everyone says it's like butter and I didn't really believe them. But even the (disgusting) big chunks were almost a pudding like consistency, there was no fat chewing necessary. And the good meat areas were awesome. Issue is the price. Was it worth it? Probably not, but for a once a year treat maybe. The giant filet was $45 and 90% as good.

I'm going to move away from pan searing and searing on the grill and get a proper searing gun (because who doesn't love flamethrowers?).

 

Strip is my dad's favorite but not enough fat for me. You can buy Wagyu tallow and add to cheaper steaks too. You can use it instead of butter.

 

Anyone have experience with roof cargo boxes? Probably going to need on for the 4Runner soon. Thule and Yakima seem to be the leaders.

 

Growing up my dad used a thule on a few vehicles we owned. It got abused to be honest. He still uses it for diff things. Still going strong after all these years.

 

Thule is the way I was leaning, they seem pricey but well made.

 

If it’s for easy access to baby gear and keeping the dogs inside, I would check out some of the nicer hitch cargo baskets too. Let’s you still park in the garage

 

That would be preferable but don't want to loose the hitch rack for bikes.