Frederick, MD - LBGE and some accessories
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Dry aged results
DesertSnow
Posts: 67
The verdict is in...taste testers said the best steak they have ever had...went 40 days...the picture with the black case is a store bought ribeye for comparison...pictures are out of order btw...thanks for looking
Comments
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Man, I've gotta try this. Looks great.Mt Elgin Ontario - just a Large.
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Looks good brother! I know it was a treat. Nice job.Sandy Springs & Dawsonville Ga
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I apologize for being ignorant, but do you cut that black edge off before cooking or does it just go back to normal color after the fire.
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Eeeewwww you ate that?(smiley things don't work for me)
Steve
Caledon, ON
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That looks amazing. Dry aging is on my list of upcoming things to try.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I just served some over the weekend. My company was raving as well. I went about 45 days. I just put another prime rib roast in the fridge on Monday due to come out right about the time the Steelers go to the superbowl. I definitely recommend trying it.
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I trimmed just a little bit off...here's a picture of them trimmed updsleight said:I apologize for being ignorant, but do you cut that black edge off before cooking or does it just go back to normal color after the fire.
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Tell me you didn't toss the trimmings. Best part IMHO
Steve
Caledon, ON
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Trimmings are safe and sound in a vacuum sealed bag...since this is my first time what can I use them for?Little Steven said:Tell me you didn't toss the trimmings. Best part IMHO -
You don't have to trim at all. Those exposed surfaces crisp up and form the best part, assuming you like crispy beefy goodness.Sandy Springs & Dawsonville Ga
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I only trimmed the bones only because I wanted to be fancy and impress my testers haha...those trimmings were definitely saved..probably use them for stir fry and something in a panbgebrent said:You don't have to trim at all. Those exposed surfaces crisp up and form the best part, assuming you like crispy beefy goodness. -
Great cook. Will cook them as well sometime soonBucks County, PA
Minimax, XL, Flameboss 200, Roccbox -
Just eat them like jerky, essentially the same thingDesertSnow said:
I only trimmed the bones only because I wanted to be fancy and impress my testers haha...those trimmings were definitely saved..probably use them for stir fry and something in a panbgebrent said:You don't have to trim at all. Those exposed surfaces crisp up and form the best part, assuming you like crispy beefy goodness. -
Looks delicious!! Nicely done, sir.
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Who doesn't?bgebrent said:assuming you like crispy beefy goodness.Mt Elgin Ontario - just a Large. -
I ground some I had saved from my first dry aging up with some brisket. Adds nice flavor for burgers.DesertSnow said:
Trimmings are safe and sound in a vacuum sealed bag...since this is my first time what can I use them for?Little Steven said:Tell me you didn't toss the trimmings. Best part IMHOThey/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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Ribeye.oldgeezeystax said:What cut is that?
Of all the lies I tell, "Just kidding" is my favorite.
XLBGE, Jordan Lake, NC -
Thanks. So if I wanted that I go to the butcher and say give me a ribeye roast?herbu said:
Ribeye.oldgeezeystax said:What cut is that?Frederick, MD - LBGE and some accessories -
You bet. Or quite often your local grocery store will have whole bone-in ribeye on sale. Also, the big box stores like Sam's, BJ's & Costco usually have them. The whole ribeye is pretty big... maybe 10-12lbs. Your butcher can cut a piece if you want. It's usually specified by how many bones, (ribs), it has. I think I remember the whole thing is 7 bones. You can ask for 3 bones, 4 bones, etc, if you want smaller.oldgeezeystax said:
Thanks. So if I wanted that I go to the butcher and say give me a ribeye roast?herbu said:
Ribeye.oldgeezeystax said:What cut is that?
In my experience, a whole bone-in ribeye is the easiest thing to cook, and maybe the best crowd pleaser. Everybody likes "Prime Rib"!
Of all the lies I tell, "Just kidding" is my favorite.
XLBGE, Jordan Lake, NC -
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Looks fantastic, thanks for sharing!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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