Aside from the fact that I already have a butcher I love
, PQM (what the cool kids are already calling it, I hear
) is simply too far from my house to be a frequent shopping venue for me. But, I love The Publican and was very curious about PQM, especially since I'd heard and read almost nothing but favorable reports. So, when I knew was going to be in the city over the weekend, I planned my day so that I could stop in at around 4 pm on Saturday. I ended up making a few purchases, which led to a few cooking projects . . .Item #1: Tomahawk Terry Alexander's Axe Steak
This steak, the most expensive cut in the shop, costs $38.99/#. That's pretty steep but it is Belgian Blue Grass-Fed beef, which is very tasty. Still, it's a novelty cut and not much of a value by any measure. The tag on the steak offers that once purchased, they will cook the steak for you over at The Publican. Assuming there's no additional cost for that service, it does mitigate the price a bit (at least before extras, tip, etc.). In any case, I took mine home and cooked it tonight over Royal Oak lump charcoal on my Weber kettle . . ..Tomahawk Terry Alexander's Axe Steak
The steak weighed 2.77 pounds. The bone here is about 15.5".
Decent marbling, especially for grass-fed beef.
A couple of minutes on each side over direct heat and then a few minutes indirect. I took the steak off when it hit about 115 F.
Very tasty meat with a sweetness and light minerality through the chew. There was quite a bit of sinew, as well. The steak came in at $108.17 and it fed 3 of us. Given the cost, I doubt I'd buy this one again. I certainly liked it but man cannot live on tomahawk steaks alone. Item #2: Beef ShanksBeef Shanks
Excellent-looking shanks from Slagel Farms. As you can see, they were almost purple in color. At $5.99/#, this was the cheapest cut in the case.
A closer look at the shanks.
The plan all along was to cook them en sous vide. When I mentioned this to chef Erling Wu-Bower, who was helping me from behind the counter, he suggested seasoning them first and cooking that at 138 F. I followed his advice, sprinkling them with kosher salt and cracked pepper before sealing them up with a scant amount of fresh herbs.
I ended up going at 137.5 F and plan to cook them for 72 hours. On Wednesday evening, I'll see how it went and report back.
I also picked up a loaf of rye bread and a couple of boudin blanc sausages. Chef Wu-Bower very kindly threw in a link of blood sausage after he asked me if I liked it (natch, I said yes). I've yet to try the sausages but hope to do that tomorrow.
After a single visit, I'd have to say that the shop is pretty effing awesome. The selection of raw meats, charcuterie, breads, and frozen & dry goods immediately sets PQM as a premium destination in my mind. Service was remarkably friendly and knowledgeable. Again, being that it's 20+ miles from home, I doubt I'll be in super frequently but if I'm in the area I'll definitely make a point of stopping in. There's a lot here I look forward to exploring.
On top of that, the prepared foods and eat-in items looked absolutely awesome, so I hope to hit it for lunch on occasion, too. We'd already eaten by the time we got there on Saturday but the Tuna Muffaletta that was out on the counter looked sensational. A dual-purpose lunch and shopping trip would be a great way to '2 for 1' it at PQM.
Freedom demands that those in power allow others to think for themselves.
That's what I do. I drink and I know things.
Frank, the lamb is delicious. It's so tender it's like I was chewing avocado meat.
I just wanna live until I gotta die. I know I ain't perfect but God knows I try --Todd SniderTwitter: ronniesuburban