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Petrified Protien and maple/butta scallops...

HossHoss Posts: 14,587
edited November -1 in EggHead Forum
52 day commando dry aged ribeye.I think I PERSONALLY prefer 35-45 day ribeye and 21-28 day strips.I would not recommend dryaging other,leaner cuts of beef.Wet age those.Just MY opinion. :) There was a little fuzzy green mold on one end,I trimmed that off but that is the ONLY trimming I did.










  • Photo EggPhoto Egg Posts: 3,604
    Very nice steaks...Looks so good.
    Thank you,

    Galveston Texas
  • WoodbutcherWoodbutcher Posts: 1,004
    Hoss ... Man that looks good! I haven't had scallops in a long time and I need to fix that soon.
  • Scallops from Sam's? That is where I got mine.

    Suggestion from an egger at Salado (don't remember name) was to put them between some paper towels for a few hours in the fridge to dry them out a bit, change the paper towels and pat dry before grilling. I have done that the last few cooks and find they come out a lot better. Seared in a little bacon fat :) at 550 dome.


  • GriffinGriffin Posts: 6,755
    Those steaks and scallops look great, Hoss. Someday, maybe, I'll convince the wife to let me dry age a hunk of beef.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Capt FrankCapt Frank Posts: 2,578
    That all looks terrific! You are making me hungry :) :cheer:
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