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48 day dry aged rib steaks
I took the advice of Darby_crenshaw and didn't do any trimming (other than the ends). The results were fantastic! I did a reverse sear until the IT hit 120 and then rested for 30 before searing in cast iron. Dinner was one of the best steaks I've ever had. Thank you!
Comments
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Right on! The "rotten meat guy" (aka darby) is the best.
______________________________________________I love lamp.. -
Wow. One bone each.
That is really showing us how to roll.
looks fantastic.
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30 minute rest?
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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I gotta do it, I gotta do it, I gotta do it !!!
Thanks for posting !!Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Looks fantastic!
My dry aging project just started yesterday. I had planned on starting it two weeks ago but I needed some time to get the fridge clean and odor free. It's my meat fridge so it often smells strongly of smoke and rub aromas. Mine is boneless though. Already have a line-up of friends that are scheduling a visit for about Sept. 1.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
That's beautiful, good job.
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minniemoh said:Looks fantastic!
My dry aging project just started yesterday. I had planned on starting it two weeks ago but I needed some time to get the fridge clean and odor free. It's my meat fridge so it often smells strongly of smoke and rub aromas. Mine is boneless though. Already have a line-up of friends that are scheduling a visit for about Sept. 1. -
@RRP - they just want to make sure it's done aging and cut. I put in a piece that is about 19# so I should have a fair amount. I'm planning on 45 days so we'll see how this first run goes.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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milesvdustin said:30 minute rest?
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