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Negative 20 Dry Aged Ribeyes

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Brisket_Fanatic
Brisket_Fanatic Posts: 2,884
in EggHead Forum
With the “cold” happening in the South I thought I would share a normal cook durning an Iowa winter. It was negative 8 and with the windchill was around -20. Cooked indirect around 200 dome for about an hour until the steaks were around 130. Then pulled, tented and opened the large wide open. Not sure on the exact temp as it was wrapped around back to 350 with a flame shooting out the top a good foot. Will be recalibrating the dome thermo next since I forgot to remove it. Seared direct close to the coals next for about 60 seconds a side to finish around 137 internal. Great edge to edge cooking! 





NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • JohnInCarolina
    JohnInCarolina Posts: 30,945
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    Damn!
    "I've made a note never to piss you two off." - Stike
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  • 20stone
    20stone Posts: 1,961
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    I just had some movement.

    Great cook, and kudos on braving the elements for a good cause.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    @JohnInCarolina - Thanks!

    @20stone - Although dam cold since you don't have to babysit the egg you never get cold. One of the many reason i bought an egg. I have smoked briskets at -30 before and it doesn't seem to phase the egg. If I knew how to post a video I would show you what boiling water does when tossed into the air. 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • pgprescott
    pgprescott Posts: 14,544
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    Bravo! Extra credit for braving the weather!
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  • lousubcap
    lousubcap Posts: 32,337
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    Nailed that cook.  Way to bring it home.  Congrats.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • WeberWho
    WeberWho Posts: 11,026
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    Looks great stranger!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    @pgprescott - Thanks!

    @lousubcap - Thanks!

    @WeberWho - Thanks, haven't been around much, year end a work is always a killer and doesn't leave much time for other stuff.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • Nature Boy
    Nature Boy Posts: 8,687
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    That's butt cold. But sounds like cooking weather to me! Nicely executed, especially under not-so-perfect conditions. Stay warm!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Hans61
    Hans61 Posts: 3,901
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    Solid Execution!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • dmchicago
    dmchicago Posts: 4,516
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    "every picture tells a story, don't it?"

    Made me all warm inside!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    @Nature Boy It is but not deal, thabks and hope your staying warm as well. 

    @Hans61 Thanks, it’s a great method 

    @dmchicago glad I could help you out  =)

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • Focker
    Focker Posts: 8,364
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    Looks great bud.
    I agree 100%, best thing about the egg.

    Anyone serious about grilling out in the ol' corn patch, needs an egg in their arsenal.  

    Got a couple in the chamber myself.  One more month.



    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • thetrim
    thetrim Posts: 11,357
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    That looks killer!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    @Focker - Thanks! Nice double barrel!

    @thetrim - They were, thanks!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • bluebird66
    bluebird66 Posts: 2,727
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    Looks great!!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • 20stone
    20stone Posts: 1,961
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    Focker said:
    Looks great bud.
    I agree 100%, best thing about the egg.

    Anyone serious about grilling out in the ol' corn patch, needs an egg in their arsenal.  

    Got a couple in the chamber myself.  One more month.



    Great looking slabs.  How long are you going?
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Man, that's a great looking steak. Nice cook!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Focker
    Focker Posts: 8,364
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    20stone said:
    Focker said:
    Looks great bud.
    I agree 100%, best thing about the egg.

    Anyone serious about grilling out in the ol' corn patch, needs an egg in their arsenal.  

    Got a couple in the chamber myself.  One more month.



    Great looking slabs.  How long are you going?
    Thanks, couldn't pass them up for $4.99/lb. 

    45 days is 2/2 on the right one, 2/6 on the left.
    The right may not make it the full 45, we'll see.

    Where have you settled on aging time?
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • 20stone
    20stone Posts: 1,961
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    Focker said:
    20stone said:
    Focker said:
    Looks great bud.
    I agree 100%, best thing about the egg.

    Anyone serious about grilling out in the ol' corn patch, needs an egg in their arsenal.  

    Got a couple in the chamber myself.  One more month.



    Great looking slabs.  How long are you going?
    Thanks, couldn't pass them up for $4.99/lb. 

    45 days is 2/2 on the right one, 2/6 on the left.
    The right may not make it the full 45, we'll see.

    Where have you settled on aging time?
    Believe it or not, I haven't done my own dry aging (yet). The meat locker is too warm (55F), the freezer's too cold (-10F), and @20stonespice isn't a out to let me take up half the fridge with aroma generating funk.  We do, however, have an underutilized beverage fridge....

    That said, 45 days seems like the sweet spot.  I'd be curious to know whether time or weight loss (f(time, temp, humidity)) is the better metric (as it is w charcuterie).  Base on what I have tasted, 30 seems like not enough, and 60 flirts w being too long for all but the most ardent funk heads
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Killer! 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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