DJ’s Masters Menu

[miamistomp]

Interesting choices ?

  Na...

Edited April 1, 2021 by miamistomp

[bscinstnct]

22 minutes ago, NoCalHack said:

The Miso Bass is nice.

 

But Filet Mignon?  You can pick any type of steak and that's the choice?  How about a Bone-in Ribeye or Porterhouse?

 

 

 

Im diggin filet these days. Not as much fatty flavor goodness but if it’s seared hard outside and nice and rare inside, the texture contrast and experience is exquisite.

 

Tell ya, had a filet topped with a heathy portion of foie gras at Delmonico right before covid. Dope! 
 

And that was just a side dish for the porterhouse ; )

[jholz]

10 minutes ago, TiScape said:

When the fat is marbled within the muscle and renders down yes. Not when I have to cut all the fat off the meat and am left with 1/4lb of waste. And to anybody that eats that un-rendered fat/gristle like my dad does... U nasty 🤣

 

Well, you are just passing off the work to someone else. Beef filets and NY Strips don't trim themselves. 

 

Also, blue cheese has mold in it...

[Krt22]

28 minutes ago, NoCalHack said:

The Miso Bass is nice.

 

But Filet Mignon?  You can pick any type of steak and that's the choice?  How about a Bone-in Ribeye or Porterhouse?

 

 

Agreed, most over-rated prime cut there is. I would have gone with A5 NY strip myself

[3whacker]

actually surprised that DJ didnt go with some S.Carolina low country cuisine like  the James Beard award winning shrimp and grits from Pawley's Island, , or a Charleston she crab soup, and maybe some beignets for dessert....but his menu is solid and will appeal to most if not all the invitees

[TiScape]

We can just all agree that we like different cuts/food and that Kyle Berkshire threads don’t belong in the ‘tour’ section! Fair enough??? 😂 

[tiderider]

1 hour ago, NoodleSalad said:

They should serve Greg Norman label wine. But it might cause someone to choke.

[jholz]

5 minutes ago, TiScape said:

We can just all agree that we like different cuts/food and that Kyle Berkshire threads don’t belong in the ‘tour’ section! Fair enough??? 😂 

 

Finally, a voice of reason - at least about the Kyle Berkshire issue! 🙂

[smashdn]

1 hour ago, JayAreOhh924 said:

 

Is it wrong that that sounds delicious? As a kid we used to get smokies rolled in bacon and cooked in barbecue sauce. Throw some shredded cheese and chopped onion on them afterwards and it was a delicacy. haha

 

Lady at church does the frozen meatballs, grape jelly and heinze 57.  Make meatball subs with it and some mozzarella throwed on top.

 

Mother in-law will do smokies wrapped in bacon with a tooth pick to hold it and then dusted (heavily) with brown sugar in the oven.  She does that only around the holidays as that is not exactly a healthy recipe.

 

You can take some deer summer sausage, cut some slices about 1/4" and then quarter the slices into crock pot with some bbq sauce and that is pretty good eats.

 

Follow me for more poor folks who like to eat recipes.

Edited April 1, 2021 by smashdn

[smashdn]

36 minutes ago, bladehunter said:

Eh.  Not a popular cut in SC.  Ribeye and porterhouse both have way too much marbling ( fat ) .... all of the great steak places here will have thick fillets or a lean NY strip about 3 inches thick as the signature piece  of meat.  I wouldn’t walk across the street for a free ribeye.  Just regional  taste I think.  

 

Interesting.

 

Fat's flavor.

[Krt22]

3 minutes ago, smashdn said:

 

Interesting.

 

Fat's flavor.

Some folks like things pretty vanilla lol. 

 

Not a single person in here CA will ever say a nice steak has too much marbling, which is much different than excessive untrimmed fat that doesnt render out

[bladehunter]

44 minutes ago, Murphy76 said:

 

Fat = Flavor

Just depends on your taste.  To me it equals more work to get a bite.  And I end up with a pile of fat left on the plate.  If you eat it , sure.  I’m just saying that I don’t see fat as being a plus locally at all.  You won’t see it on steaks , BBQ or ribs.  

[bladehunter]

32 minutes ago, 3whacker said:

actually surprised that DJ didnt go with some S.Carolina low country cuisine like  the James Beard award winning shrimp and grits from Pawley's Island, , or a Charleston she crab soup, and maybe some beignets for dessert....but his menu is solid and will appeal to most if not all the invitees

Yep. Some Fresh 4 inch Carolina shrimp with some yellow stone ground and you’re making a meal.  But I like his meal too.  

[CasualLie]

Why does that menu look like the equivalent of a Marriott banquet?  Would you like the fish (salmon) or chicken breast?  Boring...

 

I'm guessing while Augusta is known for many great things, the kitchen/chefs is not one of them.

 

[bladehunter]

58 minutes ago, DFS PFD said:

Yes filet's are known for being a subpar cheap cut.

True.  I guess what I’m trying to say is.  Us poor rural folks grew up thinking that fat was the bad cut of meat.   Ie.  Most pork etc.  fat back.  Sausages , Thick bacon etc.  all cook   down to less than half size.  So when we saw a lean piece of meat we like the difference I guess.   But I agree. I’m well aware that in city culture more fat equals better.  
 

to this day the best hamburger I’ve ever had is bison.  Why ?  It’s very lean.  I am lucky and can buy it ground locally.  Super duper !  

[bscinstnct]

2 minutes ago, bladehunter said:

Just depends on your taste.  To me it equals more work to get a bite.  And I end up with a pile of fat left on the plate.  If you eat it , sure.  I’m just saying that I don’t see fat as being a plus locally at all.  You won’t see it on steaks , BBQ or ribs.  

Agree, and food mood changes.

 

The more fat you eat, the more you come to expect a lot of fat for flavor.

 

But flavor is not exclusively dependent on fat content. 
 

Hey, my bil made some legit ribs last week . He has no big time bbq gear but he did a dry rub, slow cooked in the oven few hours, then finished em on the gas grill. Makes his own sauce.

 

What ya think, those are baby back with one bigger guy in the middle 

 

 

[KennyP]

Does anyone know if there are any alternative dishes, just in case one of the past champions has a serious disliking, or allergy, to one or more of the courses?

[geesecougar2]

Sometimes I want ribeye, sometimes I want strip, sometimes I want filet, sometimes I want flank, sometimes I want dry aged USDA Prime, sometimes I want wagyu, sometimes I want USDA Choice. 

 

The kitchen probably has ribeye as a regular item on the menu that guys can order if they don't want to eat the champion's menu. As long as DJ's bringing a quality grade of filet it should be a fine menu.

[smashdn]

19 minutes ago, bladehunter said:

Just depends on your taste.  To me it equals more work to get a bite.  And I end up with a pile of fat left on the plate.  If you eat it , sure.  I’m just saying that I don’t see fat as being a plus locally at all.  You won’t see it on steaks , BBQ or ribs.  

Intermuscular versus intramuscular fat.

 

Intermuscular is the stuff on the outside of the muscle group.  It can add some flavor but doesn't render out and is the stuff you are talking about cutting off.

 

Intramuscular fat is within the muscle group and commonly known as marbling.  It renders out and imparts flavor and tenderness to the cut.

 

Thank you all for allowing my animal sciences course in HS to be of use.

[smashdn]

5 minutes ago, KennyP said:

Does anyone know if there are any alternative dishes, just in case one of the past champions has a serious disliking, or allergy, to one or more of the courses?

 

Think the Champion's menu is above and beyond the regular Augusta National menu.  You can order whatever but these are the night's "specials" if you will.

[jholz]

7 minutes ago, bscinstnct said:

Agree, and food mood changes.

 

The more fat you eat, the more you come to expect a lot of fat for flavor.

 

But flavor is not exclusively dependent on fat content. 
 

Hey, my bil made some legit ribs last week . He has no big time bbq gear but he did a dry rub, slow cooked in the oven few hours, then finished em on the gas grill. Makes his own sauce.

 

What ya think, those are baby back with one bigger guy in the middle 

 

 

 

Those do look good. Oven ribs are one of my favorite things to prepare. I like to finish them under the broiler. I've been doing a lot of rib tips like that lately. Beyond rib eyes, rib tips are also where it's at. 

 

This is obviously a nuanced topic (the discussions we get into here, right?) and you are entirely correct that there are lots of places to find or instill flavor into meats. But, you recognize that those ribs are about 10-20% fat and connective tissue don't you? Ribs are so tasty and juicy because of that fat. 

 

When it comes to leaner cuts of beef, or the bison burger that you mention, often times fat will be added to make the classic renditions of dishes using these proteins - like the "cheeseburger" for example, or filet of beef with béarnaise sauce.

 

As always, I'm not trying to tell anyone what to eat, but as a professional cook for over 20 years, I find this topic and people's taste in food interesting. 

 

If you want something to give me a hard time about, it's the fact that I absolutely detest seafood. Pile on!

[Krt22]

14 minutes ago, KennyP said:

Does anyone know if there are any alternative dishes, just in case one of the past champions has a serious disliking, or allergy, to one or more of the courses?

IIRC there is still a full menu to order from if you so please

[smashdn]

Smoked boloney.  Where is the smoked baloney?

[KennyP]

7 minutes ago, smashdn said:

 

Think the Champion's menu is above and beyond the regular Augusta National menu.  You can order whatever but these are the night's "specials" if you will.

 

Thanks. So it's a misnomer that everyone is tucking into the same meal. I wonder how many do partake, just out of courtesy?

[tiderider]

i imagine those pigs won't be the normal little sausage and canned biscuit offering ... 

[DFS PFD]

35 minutes ago, bladehunter said:

True.  I guess what I’m trying to say is.  Us poor rural folks grew up thinking that fat was the bad cut of meat.   Ie.  Most pork etc.  fat back.  Sausages , Thick bacon etc.  all cook   down to less than half size.  So when we saw a lean piece of meat we like the difference I guess.   But I agree. I’m well aware that in city culture more fat equals better.  
 

to this day the best hamburger I’ve ever had is bison.  Why ?  It’s very lean.  I am lucky and can buy it ground locally.  Super duper !  

I was just being sarcastic, I'll take a USDA Prime filet over just about anything else. A good porterhouse is tough to argue with though...

[the bishop]

4 hours ago, jholz said:

Those "pigs in a blanket" seem to be a bit of an outlier...

[TheIncelGolfer]

1 hour ago, bladehunter said:

Eh.  Not a popular cut in SC.  Ribeye and porterhouse both have way too much marbling ( fat ) .... all of the great steak places here will have thick fillets or a lean NY strip about 3 inches thick as the signature piece  of meat.  I wouldn’t walk across the street for a free ribeye.  Just regional  taste I think.  

I'm guessing you prefer the breast over the thigh? I'm talkin' chicken here btw.

[3whacker]

this menu shows some thought to the participants of the dinner, the majority of whom are over 50 and  whose consumption of red meat may be limited....but I dont think there is one WRX'er that would pass on the opportunity to dine at the Champions dinner

[bladehunter]

1 hour ago, bscinstnct said:

Agree, and food mood changes.

 

The more fat you eat, the more you come to expect a lot of fat for flavor.

 

But flavor is not exclusively dependent on fat content. 
 

Hey, my bil made some legit ribs last week . He has no big time bbq gear but he did a dry rub, slow cooked in the oven few hours, then finished em on the gas grill. Makes his own sauce.

 

What ya think, those are baby back with one bigger guy in the middle 

 

 

Looks pretty tasty to me !  And I’m not a ribs guy either lol.  But I’ve ate a few in my day.