A long time coming

As the son of a butcher and having been surrounded by food for the majority of my life, I've picked up a thing or two along the way. The first is the taste of delicious, seared animal meat. The second is a curiosity associated with all things meat (that's what she said!) That includes trying new rubs (TWSS), new marinades, new cuts and new techniques. Well, now that I find myself in middle America and with some time on my hands, I think it was about time that I tried my hand at dry aging my own steak.

The beauty of this process is that while the flavors concentrate in the meat, the anticipation grows in me. Waiting and watching. Waiting and craving. Waiting and shopping for veggies. And waiting for the perfect storm that was this past Sunday. My steak knives had arrived in the mail. The Montreal seasoning was obtained. And most importantly, the weather cooperated to the tune of a perfectly global warmed 70 degree November day.

Come springtime, the roof deck will be open and the grills will be fired up. But for one November moment it was perfect. I've literally been waiting for this day since I arrived in Chicago. In fact one of the biggest selling points of my apartment was said roof deck and said grills. When I closed my eyes it almost harkened back to those perfect Sunday afternoons grilling on Alex's roof in Santa Monica. Only this time there was no sun setting on the Pacific nor Pink Berry for dessert.

So the moral of the story: I LOVE STEAK. I LOVE GRILLING.

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Bun! Son of a butcher you say? You know butchers are officially HOT right now. See for yourself here.

-Lauren

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This article from the NYT agrees: "“Dangerous is sometimes sexy, and they are generally big guys with knives who are covered in blood.”

Also, I normally don't watch CSI: Miami (I rank them Vegas, NYC and Miami a distant third) but happened to catch last night's episode which featured a celebubutcher as an integral part of the murder plot.

- Quan Solo