First, a heads' up - Costco in Southlake, TX has prime ribeye steaks, roasts today. I picked up a lonely looking 6.52 lb boneless roast at 10.99/lb. Primals (is that what you call the large, vacuum packs of bone-in?) were something like $8.99 I think.
I only went for cheese (16 lbs of Tillamook sharp cheddar) to smoke for Christmas presents this weekend, but I just couldn't pass up that roast.
Then, trying to decide what to do with all that meat, and remembering RRP's YouTube video of using a Foodsaver to successfully vac and seal a Drybag, I broke down and ordered the combo pack of bags.
The Monogram fridge we have has a "Climate Keeper" drawer that I can set to "meat", or 34 degrees F. I'd dry-aged a "nekkid" 2-bone rib roast for 7 days in it once before and it worked beautifully, but I'd like to try the longer aging with the Drybag.
You guys are always such a great source of inspiration