Last Night's Dinner

Bobby-Q

Following in the Backer's footsteps for Friday night Beef I decided a big honking steak was in order.[p][p]Here they are after drying and coming up to room temperature[p][p][p]All rubbed up with Dizzy Steak rub and some extra kosher salt and fresh ground pepper and ready to go.[p][p]Nothing like meat and flames!![p][p]Let's eat!!!

Bobby-Q

Bobby-Q,
By the way these we Trex'd following the directions to a T and it was easily the best I've had (I guess the meat was a little better because I almost always do them the same way)[p]Regardless I don't think I have ever thanked Trex for the method and TNW for hosting the info and detailed instructions...thanks much guys.

Car Wash Mike

Bobby-Q,[p]Why the steaks on the lid and holes in the container? [p]CWM

Bobby-Q

Car Wash Mike,
I use that little dealy to dry age beef sometimes in the fridge. I also use it to store seafood or other stuff that needs to be iced in the fridge, then I turn it right side up and have another container that sits below it to catch the water.

Car Wash Mike

Bobby-Q,[p]When you dry age beef, do you buy whole loins and put in that dealy or do you cut the steaks first?[p]CWM

egghead2004

Trex steaks....my favorite. Nice job Bobby-Q.

djm5x9

Bobby-Q:[p]How long do you dry age in the ice box?[p]By the way, not pink enough . . . (smilie thingie)

Bobby-Q

Car Wash Mike,
Sorry for the late reply...had playoffs for the pool league yesterday and last night.[p]I have dry aged steaks, whole tenderloins, and rib roasts. It just depends on how I buy it and how big it is. [p]It's a handy little tool. I've used the metal versions in the past while working in the industry so I've had a version of it in one way or another for a while, but I've also seen it on Good Eats, can't remember which episode though.

Bobby-Q

djm5x9,
For me it depends on where I get the meat and what has happened to it already. A lot of times my butcher will have steaks that they have aged, so I will add days to those or not depending on how long they dried them and how long I can wait. [p]I bought a prime grade rib roast that I did for Christmas dinner and I aged it for about 8 days. It just adds that extra beefy flavor and takes it to the next level.[p]It did seem a little more well than usual, but it was outstanding and had perfect beef flavor. Thinking of a Trex strip omelette right now.