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SV 27day dry aged prime rib in the making...
Plan is to SV at 132 for about 6hrs tomorrow then sear it. Lovingly massaged with EEVO , rubbed with DP Raising the Steaks, and bagged. let's see what happens.
Comments
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I'll be surprised if it's any good. You should just leave it in the fridge until my son is driving through Houston in a few days so he can take it off your hands.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Yup, certain disaster in the condom . That should be great!Sandy Springs & Dawsonville Ga
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Awesome.
Standing by cali, looking forward to your results, and thoughts.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Foghorn said:I'll be surprised if it's any good. You should just leave it in the fridge until my son is driving through Houston in a few days so he can take it off your hands.
Of course, he can stay longer... if he brings beer.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Focker said:Awesome.
Standing by cali, looking forward to your results, and thoughts.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Jelous! Can't wait to see the results.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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caliking said:Foghorn said:I'll be surprised if it's any good. You should just leave it in the fridge until my son is driving through Houston in a few days so he can take it off your hands.
Of course, he can stay longer... if he brings beer.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Sounds like your day is going to be better than mine!
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caliking said:This is very much an experiment. Not entirely sure what I'm up to. But how bad could it be?
XL & MM BGE, 36" Blackstone - Newport News, VA -
this is a great experiment. I wonder how much liquid will come out in the SV and how this will affect the outside of the roast?
I hope security didn't hassle you as you smuggled it out of the office...
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
johnnyp said:caliking said:This is very much an experiment. Not entirely sure what I'm up to. But how bad could it be?
I did try a SV wet/dry/turbo ageing (or something) with a flatiron steak a while back, but have not tried that with a ribeye. Would probably be worth a shot though.
http://eggheadforum.com/discussion/1168974/sv-flat-iron-steak
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
blind99 said:
this is a great experiment. I wonder how much liquid will come out in the SV and how this will affect the outside of the roast?
I hope security didn't hassle you as you smuggled it out of the office...
And no trouble from security... "its good to be the king!"#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Flank looks perfect cali.
Enzynes, shmenzymes.
But the pros state nothing is happening, just taking the chill off with hot tub temps?
Cooks Illustrated said otherwise.
Thomas Keller, MC too?
I'm cornfused?
I'm with you on the SV texture vs grilled. Had pretty good results meeting in the middle at 108 for a couple of hours, allowing for more grill time. Haven't done dry aged, a different animal.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
once again.
i have more than once advocated sous vide for everything that everyone says it does.
i said that I only hot tub maybe 45 minutes or so to take the chill out, prepatory to my sear. i don't go long enough with it to get any of the enzyme boost that cooks' illustrated advocated way back when this became the new 'thing'.
i do not doubt their expertise or results. i have mentioned the reason they do it, rather than pronounced it BS. i have also repeatedly suggested sous vide for those who want to control temps for longer periods for the results that its fans are seeing.
hot tubbing for 45 minutes isn't "sous vide". it's warming up a steak.
first i thought you were being funny.
then i thought you were trying to be a d!ck.
now i just think you're a fvcking idiot.
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JustineCaseyFeldown said:once again.
i have more than once advocated sous vide for everything that everyone says it does.
i said that I only hot tub maybe 45 minutes or so to take the chill out, prepatory to my sear. i don't go long enough with it to get any of the enzyme boost that cooks' illustrated advocated way back when this became the new 'thing'.
i do not doubt their expertise or results. i have mentioned the reason they do it, rather than pronounced it BS. i have also repeatedly suggested sous vide for those who want to control temps for longer periods for the results that its fans are seeing.
hot tubbing for 45 minutes isn't "sous vide". it's warming up a steak.
first i thought you were being funny.
then i thought you were trying to be a d!ck.
now i just think you're a fvcking idiot.
So this enzyme activity in 120 deg tap water, holds until the 45 min mark, then the magic happens? Why pull out early?
And at what time does HT become SV aka water bath, 45 min?BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Re: the flank steak, I don't know if it made a difference. Never did a controlled experiment to compare. I do know that it turned out damn good though.
And... Get a room, girls. Or at least your own thread#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Thx cali, my apologies.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
deleted
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Looks good @caliking! It'll be interesting no matter what."I've made a note never to piss you two off." - Stike
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