Chicken for the week and a steak

Sea2Ski

Cooked a bunch of meat again. 
Chicken boobs and thighs with a few different rubs for some variety. The chicken is for lunches.  Then I threw on some squash to get another food group in the mix. Finally some homemade dry aged ribeye. While not too overcooked for me, the steak was done a bit more than I wanted by a few degrees.  Man the dry aged stuff cooks fast!  

Here is the proof that it did happen:









Obligatory money/fork shot. 

Luvnlife

Yum, I want! Nice cook. 

GregW

Looks great.
I've only cooked dry aged ribeyes one time and I overcooked them. The butcher warned me about the faster cooking, but I didn't realize how much faster they would be.

northGAcock

You are on fier tonight. All looks outstanding in my book.

johnmitchell

Your last money shot of the steak.. Pure magic !!!!

bgebrent

Beautiful.  And the dry aged stuff does cook fast!

Sea2Ski

Thank you for the kind words all.  I know what happened with my steak. In the "searing" picture above, I had just flipped my wife's and I just put mine on. Notice the steak is on a smaller grate right on the lump which was low in the egg. In a minute, even with long tongs, it was too hot and I had to reach for the glove. Here is another picture to show the heat. A flame jumped up and the camera (and my hand) got bit.  That extra time to get the glove put it over my target. 


That is fine. I have suffered more in the past for a reward of less value. 

Eggaroo

Steak and chicken... two of my very favorites. Your chicken boobs and thighs look delicious. I've never done any dry aging, but that is on the to-do list. 

northGAcock

Sea2Ski said:

Thank you for the kind words all.  I know what happened with my steak. In the "searing" picture above, I had just flipped my wife's and I just put mine on. Notice the steak is on a smaller grate right on the lump which was low in the egg. In a minute, even with long tongs, it was too hot and I had to reach for the glove. Here is another picture to show the heat. A flame jumped up and the camera (and my hand) got bit.  That extra time to get the glove put it over my target. 


That is fine. I have suffered more in the past for a reward of less value. 

Well I certain  you were not forced to feed it to the dog.....Looks excellent from my vantage point. I believe there was much joy to be had right there.

THEBuckeye

NO FORKS! 

Sea2Ski

THEBuckeye said:

NO FORKS! 

I put a fork picture in every one of my threads just for you!
....But you should not complain about them from me. They are usually off to the side, clean and more often than not, out of focus. But yea, they are there for you!  

chadpsualum

That steak looks killer. 

So when you dry age and cook, you leave the 'rind' (or 'moldy) section on during cooking and eating?  If you do eat it...what's the taste like?

JohnnyTarheel

That steak is spot on... Marbeling looks awesome!!

Sea2Ski

chadpsualum said:

That steak looks killer. 

So when you dry age and cook, you leave the 'rind' (or 'moldy) section on during cooking and eating?  If you do eat it...what's the taste like?

@chadpsualum I do not trim it at all. Keep in mind that when I dry age steaks, I am starting with a whole roast (about 13-20 lbs. Once aged, then I cut into steaks.  I do not trim off anything except some really, really dried parts that are just like jerky - if there even is any. I would say I trim about 2-4 oz off the entire roast. 
As for mold:  I never had any. Not sure if I am lucky or that is normal, but I never had anything on it that I could see.