The steaks here are great, but I also make sure that whenever I stop by I pick up some of their breakfast sausage, and also get some of their tortilla-crusted tilapias from the freezer. Both of those items are much better than the equivalents I've gotten elsewhere. It's quite a distance out of my way, sadly, so I don't get there as much as I would otherwise.

Also, as I've probably already posted in this thread somewhere, Joseph's has some of the biggest, meatiest smoked ham bones around, if you're looking to make some bean soup next winter.

Chicago Tribune: Why dry-aged steak is superior, and where to buy it in Chicago for cooking at home

with shout outs to Joseph's, Gene's Sausage Shop, Butcher & Larder, and more

Beef glorious beef! 28-day dry-age prime porterhouse from Joseph's Finest Meats = Dinner in the backyard with the Bride.






Joseph's Finest Meats, Count me a Fan!

Nice thing about a big 'ol steak is steak salad the next night.

G Wiv wrote:Beef glorious beef! 28-day dry-age prime porterhouse from Joseph's Finest Meats . . .

Gary,



I truly admire your bone's rigid verticality. I guess that steak was excited to see you!

=R=

ronnie_suburban wrote:I truly admire your bone's rigid verticality. I guess that steak was excited to see you!

No more so than your tumescent bologna
viewtopic.php?p=543579#p543579

Natural casing hot dogs from Joseph's Finest Meats and farmers market veg = Lunch.

Joseph's Hot Dogs, count me a Fan!

Those are some of the finest hot dogs available. It's a great pleasure to have Joseph's around. Nothing but respect for the quality of their meat, and their service. Good to see this post!

Joseph's Finest Meats, hard to beat both quality and price.


Joseph's Finest Meats, count me a Fan!

seano wrote:Those are some of the finest hot dogs available.

LTHers don't sleep on Joseph's hot dogs. Natural casing, balanced spice, incredible snap followed by a burst of juicy pure hot dog goodness. If one is motivated by this post Joseph's is closed on Sundays and out of natural casing dogs until middle or late next week. They make them in-house and occasionally run out.

Joseph's Finest Meats natural casing hot dogs, count me a Fan!

Joseph's natural casing hot dogs are back in stock.



Joseph's natural casing hot dogs, count me a Fan!

G Wiv wrote:If one is motivated by this post ...

I am

G Wiv wrote:Joseph's natural casing hot dogs are back in stock.

good to hear, heading over first thing tomorrow morning

Sweet Willie wrote:good to hear, heading over first thing tomorrow morning

Joseph's uses hog casing for the hot dogs which may get tough with a rolling boil. I drop* into cold water and bring to a simmer, 185° to 190°, for 7-9 minutes for best results.

*drop into the pot, not on the floor

Updated note to add: Simmering at 160° or below results in a more tender casing.

Gary,

Does this lengthy simmer soften the snap a little bit?

There is a sausage from Usingers whose skin verges on too tough. If a lengthy simmer softens it, this would be welcome news. Presently, I don't recall which sausage is the tough one.

Regards,
CAthy2

Cathy2 wrote:Does this lengthy simmer soften the snap a little bit?

Doubt it, though a hard boil toughens the skin. I should point out my observations are anecdotal, not based on science. Also, I am not advocating longer is better, as in simmer for 30+ minutes. One simply wants the dogs heated all the way through so the interior is hot and juicy.

I did a little googling.
https://www.thespruceeats.com/all-about ... ing-995786

But, when heated to temperatures between 160 F and 205 F, collagen starts to melt and turn into gelatin, which coats the muscle fibers of the meat and causes it to feel moist and succulent. Boiled meat, on the other hand, becomes tough and stringy, because the higher temperature causes the proteins to denature. Denaturing disrupts the structure of proteins, with one result being that they don't hang onto water molecules and another that they clump together, both of which can result in an undesirable change in texture.

My hot dog cooking method is bring water to a boil, add hot dogs, bring to a boil once more and immediately turn it off the heat. Simmer for five minutes. Done.

Cathy2

G Wiv wrote:Joseph's uses hog casing for the hot dogs which may get tough with a rolling boil. I drop* into cold water and bring to a simmer, 185° to 190°, for 7-9 minutes for best results.

just reading this now, fortunately that's pretty much what we did.

Mrs Willie & I really enjoyed, so far, the breakfast sausage, hot dogs and the Italian Sausage (mild). The latter I had grilled up, then sliced. Put slices of sausage, sauteed mushrooms, bit of mozzarella on the delicious focaccia bread purchased at Josephs, then put entire thing on the still warm grill to crisp up bottom and melt cheese. Delicious.

Looking forward to the bone in ribeye tomorrow night.

Sweet Willie wrote:Mrs Willie & I really enjoyed, so far, the breakfast sausage, hot dogs and the Italian Sausage (mild). The latter I had grilled up, then sliced. Put slices of sausage, sauteed mushrooms, bit of mozzarella on the delicious focaccia bread purchased at Josephs, then put entire thing on the still warm grill to crisp up bottom and melt cheese. Delicious.

Sounds wonderful! How were the hot dogs?

Well, it really takes an LTH village, doesn't it?


Joseph's Natural Casing Hot Dog provided by G Wiv
Homemade sauerkraut made by Cathy2
Homemade fermented dill pickles made by REB
bun by Rosen's, mustard by Plochmans!

=R=

G Wiv wrote:Joseph's natural casing hot dogs, count me a Fan!

And they're versatile, too . . .


Sausage Party on the Grill!
Joseph's Natural Casing Hot Dogs (center) Kielbasa Zwyczajna (left), Kielbasa Lesna (right), both from Kurowski's


Kurowski's Lesna and Zwyczajna, Joseph's Natural Casing Dogs (top to bottom)

I think I might have enjoyed the Joseph's dogs grilled more than simmered. They still had snap but it was bite-by-bite and a bit easier to bite through. Thanks again, Gary, for hooking me up!

=R=

Kurowski Sausage Shop
2976 N Milwaukee Ave
Chicago, IL 60618
(773) 645-1692

Did I mention that the hot dogs from Joseph's are versatile? Third day's the charm . . .


Bigos!
The two remaining hot dogs from Joseph's are in there, along with some more Zwyczajna and Lesna from Kurowski, (the end of) Cathy2's sauerkraut, chicken thigh, sauteed shredded cabbage, mushroom, onion and garlic. It was one helluva 1-pot meal.

=R=

@josephsfinestmeats bone-in strip = dinner #lowslowbbq #countmeafan #josephsfinestmeats




Joseph's Count me a Fan!

Is it odd I find myself mildly tumescent? 40-day dry-age.



Joseph's, count me a Fan!

If you ever find yourself at Eli's on the UES check out Mark, at his butcher's counter. He has a handful of aging rooms where the scent is crazy good and the primals are gorgeous. But, let him open the charcuterie curing cabinets and swoon.

Joseph's Finest Meats dry-age steak, natural casing hot dogs, lump charcoal, Weber Grill = dinner.






Dinner, count me a Fan!

Did you purchase any of the 40 day dry aged?
When I was in the long gone David Burke’s Prime House aging room, I was shown a 120 day or so dry aged piece. It was there just for a conversation starter, it was so desiccated.
We had the 26 day and it was heavenly, the best steak I have ever had.
-Richard

budrichard wrote:Did you purchase any of the 40 day dry aged?

Yes, that is the rib-eye on the grill and plate a few posts up. Was terrific. I liked David Burke's Primehouse quite a bit, loved the 35-40 day dry age beef. I once had a 75-day dry-age at Primehouse which was a little much, at least from that particular dry-aging room. Think super stinky/ripe Epoisses.

If/when you go to Joseph's make sure to buy a few pounds of natural casing hot dogs, they are my current favorite along with Miesfeld's natural casing hot dogs.

When is the last time a butcher came around the counter to make sure an order met your specs? Old School Joseph's Finest Meats exceeds expectations. Tip of the hat to butcher Ben Camarda and Tip of the palate to the 3-pound 41-day prime dry-age porterhouse.

Even though we live in the third largest city in the United States I consider us lucky to have butchers like Ben and Rob Levitt of Publican Quality Meats.



Old School Butchers, count me a Fan!

Note:
David Zier of Zier's and Joe, of Al's, both in Wilmette, are wonderful butchers but not in Chicago.

41-day dry-age steak = dinner.









Joseph's Finest Meats, count me a Fan!