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Ready for an adult beverage...
NoVA Bill
Posts: 3,005
Today was the day...
28 days ago I started with a ~12 lbs sub-primal of NY Top Loin today was its debute.
Ended up with ~9.5 lbs of drybage aged wonder with about 21% weight loss. Steaks are cut to at least 1.5 inches with couple around 2 inches.
I'll have to wait until Sat. to try it out. :ohmy: Unless I sneak one before the wife gets home. :evil:
CDN Bacon is a favorite of the wife. Egged ~8 lbs of loin after a 10 day cure and a cook/smoke to 140 degrees using cherry chunks.
The next big decsion is where to have that beverage. :woohoo:
28 days ago I started with a ~12 lbs sub-primal of NY Top Loin today was its debute.
Ended up with ~9.5 lbs of drybage aged wonder with about 21% weight loss. Steaks are cut to at least 1.5 inches with couple around 2 inches.
I'll have to wait until Sat. to try it out. :ohmy: Unless I sneak one before the wife gets home. :evil:
CDN Bacon is a favorite of the wife. Egged ~8 lbs of loin after a 10 day cure and a cook/smoke to 140 degrees using cherry chunks.
The next big decsion is where to have that beverage. :woohoo:
Comments
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Have the beverage next to the egg as it is cooking your "Test Sample". Would look great on my new CI grate.
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Those steaks need to be grilled Bill, before they go bad :laugh:
Ross -
I'd embrace that plan if the wind wasn't blowing 20 mph and three feet of snow next to the egg. :laugh:
I like your thought though. -
That steak looks amazing :woohoo:
I still have to try dry aging. Did you do the whole throw it in the bottom drawer and change the towels daily thing? -
Trudat! Hate to not share the "first effort" with the wife.
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NoVA Bill wrote:Ended up with ~9.5 lbs of drybage aged wonder with about 21% weight loss. Steaks are cut to at least 1.5 inches with couple around 2 inches.
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Steaks look great. You should proceed with the adult beverage, the cook must be properly "seasoned" before tackling a major cooking project.
Barry
Marthasville, MO -
Thanks!
I used drybags. There's been many posts on the subject..take a look. Also Google Dryage and you'll get the full montey, -
10 4
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I'm just about ready to retreat to the seasoning mode. Thanks!
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man bill, that aged beef looks great!!!. . .can't wait to hear how it tastes!!!
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If I was closer I'd buy you a half gallon of your choice!!!My friend,THAT IS FOOD PORN at it's FINEST!GREAT POST !!!
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Enjoy.
Barry
Marthasville, MO -
Thanks Max...looks like Saturday for big taste test.
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Hey Hoss, careful we just might have to find a way to close the distance. :laugh:
Thanks! -
Seems like a short drive for a taste of one of those steaks.Of course if I'm gonna drive that far,I'll hafta spend the nite so you can cook me up some of that CB for breakfast too! :laugh:
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U funnee man! Door's always open.
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Those steaks look awesome. I can't wait until we see the cooked pics. Nice job. :P
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Thanks for the pics.Those steaks and Cb look great!
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Thx, It's a meatless Friday during lent...I'm thinking steak and eggs Saturday morning!!! The posts tonight are killing me. :laugh:
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Thanks!
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