What Easter Means To The North East

GalanteNate_OneEa

it means meat goes on sale for only double what the rest of you pay year round. So I bought some lamb just because, and a Certified Angus Beef all natural prime rib, because in New Jersey that's the best one you can get.

The lamb was sous vide for about 11-16 hours @130.5F with a sprig of rosemary and a crushed clove of garlic, then seasoned with pepper and garlic before being seared on the egg.

Needless to say, amazing!

The rib roast went right into an UMAi bag and sits in the bottom of the fridge for the next four weeks. I'm only going 28 days because I'm a little nervous about the wife's pallet. She's a carnivor, but I'm positive she would murder me if after I spent all that money on the meat, she couldn't eat it. So for this run 28 days it is. Funny note, when I told her what I had spent, her only word were, "Well just don't fü€k it up." Lol #soulmate

bhedges1987

Looks outstanding.... But ya those a-hole Texans get prime briskets cheaper than I get select shi*.

The Cen-Tex Smoker

Ha ha. Great wife! Cab all natural is about as good as you can get anywhere. That is great beef. 

GalanteNate_OneEa

bhedges1987 said:

Looks outstanding.... But ya those a-hole Texans get prime briskets cheaper than I get select shi*.

Thanks Much! I know that I get great seafood but sometimes I wish, Just once, that a brisket would cost me less than $70, and yeah, thats a choice brisket, more like $79.90.

GalanteNate_OneEa

The Cen-Tex Smoker said:

Ha ha. Great wife! Cab all natural is about as good as you can get anywhere. That is great beef. 

Yeah she is! and I should have taken a pic, it had great marbling, I figured if Im gonna do it, I might as well swing for the fence. I can not wait until Friday night, 22 April 2016, It will be a glorious day!

nolaegghead

Super yum!

GalanteNate_OneEa

nolaegghead said:

Super yum!

Yesir!!

GalanteNate_OneEa

One week update, looking good!

GalanteNate_OneEa

Two Week Update

marysvilleegger

Lookin good @GalanteNate_OneEa.  Just had my 43 day rib eyes tonight.  Very good!   I trimmed nothing and the outer bark was awesome!   

GalanteNate_OneEa

marysvilleegger said:

Lookin good @GalanteNate_OneEa.  Just had my 43 day rib eyes tonight.  Very good!   I trimmed nothing and the outer bark was awesome!   

Thanks much @marysvilleegger ! That's some serious deep color!!

GalanteNate_OneEa

Three weeks in!

Eggscuses

Waiting on the cook. 3 more days

GalanteNate_OneEa

Eggscuses said:

Waiting on the cook. 3 more days

I am beyond excited!!

GalanteNate_OneEa

Eggscuses said:

Waiting on the cook. 3 more days

Here we go!
It was extremely tender and just like everyone said it had some flavor and aroma but nothing any  average Joe   would ever notice if you didn't tell them. 

Wife didn't say it, but I'm guessing I didn't F#€k it up lol

Darby_Crenshaw

GalanteNate_OneEa said

nothing any  average Joe   would ever notice if you didn't tell them. 

That's because you trimmed off the best part

GalanteNate_OneEa

Darby_Crenshaw said:

GalanteNate_OneEa said

nothing any  average Joe   would ever notice if you didn't tell them. 

That's because you trimmed off the best part

Do you trim before hand?

Darby_Crenshaw

No

that is the dried oart of the dry aged steak

nonone trimmed dry aged steaks until people started doing it at home and their wives got nervous

the steakhouses usually only age 14-21 days. Barely at all. They trim for 'visual appeal' when they bring the steaks around too pick from. 

But before the craze, before bags and blogs, if you went to a butcher (in the 'big city') who sold aged beef, they would slice it, scrape off the mold with a stiff brush, and that was it

it's the very thing you are after

trimming is a recent internet thing. Like playing chicken. They flinched 

GalanteNate_OneEa

Darby_Crenshaw said:

No

that is the dried oart of the dry aged steak

nonone trimmed dry aged steaks until people started doing it at home and their wives got nervous

the steakhouses usually only age 14-21 days. Barely at all. They trim for 'visual appeal' when they bring the steaks around too pick from. 

But before the craze, before bags and blogs, if you went to a butcher (in the 'big city') who sold aged beef, they would slice it, scrape off the mold with a stiff brush, and that was it

it's the very thing you are after

trimming is a recent internet thing. Like playing chicken. They flinched 

Ok, well the parts I trimmed were all huge fat cap that I would typically trim from my steak, so if I trim before hand, I should get edible dry aged meat, as opposed to fat, or is that it, the dry aged fat flavors the meat?