Kosher Dosher...“I am a culinary Heretic"

 (OP-2015)  What's interesting about this post is my timing. I usually start writing these posts before I even start cooking. That way my opinions are being formed slowly. This one starts out at the end. I already know how this tasted and what I did step by step. Not my favorite way to start out on a post. My preference is to always hit the store, snap some photos, do some prep work and start writing. Anyhow here you go. This came out great!!! End of post….. Just kidding. I've made Chuck Roast and   Shoulder Roasts   a few times and have been trying to dial in the Time and Temps .   You must be wondering what that little cup contains? Well, that's  Red Boat Fish Salt  at 1%. I've decided to  Faux Age  the Roast. If you want to read about Faux Aging, click the link. Had I not Faux Aged the Roast I would have dry-brined the meat with .60% salt for at least 24 hours. What do I mean by 1%? If the roast weighs 1000 grams, ...

Living in the NW and sourcing Beef-Back-Ribs is very difficult to literally nonexistent. And if you do find any, it's only in the summer, and the quality is hit and miss. I found some the other day, and thankfully they were above board on quality and meat to bone ratio. Over the years, I've made these maybe 20x. I went through my google pictures to calculate how many times I've made them, and it's right at about 20x.  I've tried  every time and temp , including  Warm-Aging , and these last 5 cooks have confirmed for me that 159f at 24-Hours works very well. Perfect amount of fat rendering, tender meat, and ideal chew, and minimum moisture loss. The muscle fibers, as well as the fat, has an excellent mouthfeel. The meat does not fall off the bone, and that's what I was going for. If you pull apart the bones, the meat effortlessly pulls away but not to the point where it's just falling off.  To dry-brine, use your favorite Beef Rub (contains salt) and dust on ...