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OT - Dry Aged Cheesesteaks
Recently dry aged a choice strip loin for 55 days. I usually use prime but this was on sale so I gave it a try. I didn’t want to go 55 days but it just happened.
Anyways when I cooked the first steaks SV style they were tough. They had good flavor just too much chew. I suspect they over dried from the extended time dry aging.
I decided they would make a good cheesesteak on the blackstone. Time to put the meat slicer to work. I cut them up paper thin and threw them on the blackstone with some baby Bella shrooms (we skipped the onions this time). Topped with some white American and provolone. Served with @RRP au jus and some crispy crowns. Washed it down with a Kuhnhenn Dripa.
These did not disappoint! The dry age flavor was noticeable and the ends crisped up real nice. We ate until we were uncomfortable
Anyways when I cooked the first steaks SV style they were tough. They had good flavor just too much chew. I suspect they over dried from the extended time dry aging.
I decided they would make a good cheesesteak on the blackstone. Time to put the meat slicer to work. I cut them up paper thin and threw them on the blackstone with some baby Bella shrooms (we skipped the onions this time). Topped with some white American and provolone. Served with @RRP au jus and some crispy crowns. Washed it down with a Kuhnhenn Dripa.
These did not disappoint! The dry age flavor was noticeable and the ends crisped up real nice. We ate until we were uncomfortable
Macomb, MI - LBGE, WSM, blackstone and a Weber gasser
Comments
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Looked and sounded GREAT! Glad the au jus helped somehow!Re-gasketing America one yard at a time.
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Ur recipe is great, thanks for sharing it with the community! I have used it on steaks, prime rib, French dips, and now these cheesesteak.RRP said:Looked and sounded GREAT! Glad the au jus helped somehow!Macomb, MI - LBGE, WSM, blackstone and a Weber gasser
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Love my Blackstone for meals like this. So does the wife!
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One of my favorite uses for extra dry aged beef. Nice work!It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Great post and meal.Greensboro North Carolina
When in doubt Accelerate.... -
Wow!! Looks damn good.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Excellent cook right there. Love cheesesteaks!!LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle -
That looks like a great meal I would love to have sitting in front of me right now.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
I love everything about thisGo Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Wow!
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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 -
Nice call! Great idea to turn those into cheesesteaks. I had the same experience with dry-aged choice loin - good flavor but too tough.Maryland, 1 LBGE
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That looks great!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Man this looks good. I don't have room for a meat slicer...but this makes me want a meat slicer.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Mighty fine brother!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Homemade bacon was the trigger for the meat slicer. It was so worth it! I went with just a 10” model to help save space and weight since I store it in the basement.
SmokeyPitt said:Man this looks good. I don't have room for a meat slicer...but this makes me want a meat slicer.Macomb, MI - LBGE, WSM, blackstone and a Weber gasser
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Had the leftovers for lunch today. Already planning to make them again this weekend.
Macomb, MI - LBGE, WSM, blackstone and a Weber gasser
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What brand slicer?blairz212 said:
Homemade bacon was the trigger for the meat slicer. It was so worth it! I went with just a 10” model to help save space and weight since I store it in the basement.
SmokeyPitt said:Man this looks good. I don't have room for a meat slicer...but this makes me want a meat slicer.Re-gasketing America one yard at a time. -
It’s this one. Absolutely zero complaints or issues so far. The tray doesn’t fit a belly flat so I just fold it in half and then slice flipping the meat along the way.RRP said:
What brand slicer?blairz212 said:
Homemade bacon was the trigger for the meat slicer. It was so worth it! I went with just a 10” model to help save space and weight since I store it in the basement.
SmokeyPitt said:Man this looks good. I don't have room for a meat slicer...but this makes me want a meat slicer.I now look for things to slice with it lol.Macomb, MI - LBGE, WSM, blackstone and a Weber gasser
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Thanks! For just 3 bills that seems like a reasonable purchase price. I may be following suit!blairz212 said:
It’s this one. Absolutely zero complaints or issues so far. The tray doesn’t fit a belly flat so I just fold it in half and then slice flipping the meat along the way.RRP said:
What brand slicer?blairz212 said:
Homemade bacon was the trigger for the meat slicer. It was so worth it! I went with just a 10” model to help save space and weight since I store it in the basement.
SmokeyPitt said:Man this looks good. I don't have room for a meat slicer...but this makes me want a meat slicer.I now look for things to slice with it lol.Re-gasketing America one yard at a time. -
Nice! We did that with our leftover Christmas roast. Sliced it paper thin and made Philly Steak sandwiches for the New Years bowl games. Third year in a row. Never not yummy.Michiana, South of the border.
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