Achieving that goal

Published by admin on Wed, 12/12/2018 - 10:59am
By: 
Keith Bryant
I have been working on my culinary goal now for a few weeks. The objective has been to build a beef aging box to be able to age some ribeye and brisket this coming year. Well, it is almost complete. With the help of my friend Lisa we should be able to start our first one in a couple of weeks. 
 I belong to a group on Facebook called Crazy Dave’s Kitchen – Dry Aging Meat University.  This place is dedicated to learning the proper way to age beef.
 In this journey I have found so many interesting parts to the process. Who knew keeping a fridge at a perfect 70 percent humidity to keep the meat from drying out would be so hard. We live in a pretty dry climate here, so I was never able to get the humidity above 30 percent. I had to invest in a special sensor that turned on and off the humidifier in the cooler.  My first usb fan died and I had to invest in another one.
 This past weekend we were able to get some 28-day wet aged beef for Tim’s hunting guests.  They flew into the Weiser airport on Friday and I cooked the steaks sous vide style at 133 degrees for 3 hours.  A quick sear in the cast iron skillet and the group all agreed it was the best they had ever eaten.  
 I think it is going to be the longest month waiting for the beef to age before cooking it. I will keep you up to date on the progress. Until then let them eat cake. 
 To be more precise I made this cheesecake as a housewarming gift for a friend and she could not stop talking about it. 
 Be aware whole ribeye steaks go on sale the 16th of the month.  Good time to stock up for the beef ager.   
Pecan Pie Cheesecake 
by Genius Kitchen
Ingredients
GRAHAM CRACKER CRUST
1½ cups graham cracker crumbs
1⁄3 cup sugar
8 tablespoons butter, melted
PECAN FILLING
6 tablespoons unsalted butter
1⁄2 cup packed light brown sugar
3⁄4 cup dark corn syrup
1½ cups chopped pecans
2 eggs, beaten
1⁄2 teaspoon vanilla extract
1 pinch salt
CHEESECAKE FILLING
24 ounces cream cheese
1 cup packed light brown sugar
1⁄4 cup all-purpose flour
4 large eggs
1 cup heavy cream
PECAN TOPPING
4 tablespoons unsalted butter
1⁄2 cup light brown sugar, packed
1½ cups toasted pecans, chopped
1⁄3 cup heavy cream
1 pinch salt
Directions
 Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool.
 In a small saucepan over medium heat, melt 6 tablespoons butter. Add ½ cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1½ cup chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside.
 In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely.
To Make the Pecan Topping:
 Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1½ cups toasted pecans, 1/3 cup heavy cream and pinch of salt. Let cool to room temperature then spoon over cooled cheesecake. Slice to serve or store refrigerated.
 
 
 

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