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Home Dry Aged Beef - lots of pics
Desert Oasis Woman
Posts: 5,604
started with boneless rib roast 10/16/09
Ku trimmed tail off and sectioned off about 1/3 of visable end for our "dry ageing eggsperiment"
rested on raised rack at 37 degrees in home fridge (Sub Zero 650). Virtually no drainage, absolutely no odor or fuzzy growth! Plenty of clearance all around.
Lots of shrinkage, though, with tough exterior that shaved "like proscuitto"
cut to 1.5" trimmed and ready to egg at 650 dome
EVOO, fresh ground S&P
compare to fresh cut steaks from 10/16
The Results: cooked 2-2-1 minute direct, non-raised LBGE
Ku raved about texture, flavor, tenderness.
All #1&only son and I could taste was "char" even though they were not burned at all :blink:
will try at 500 dome next time
No Ill Effects!! :woohoo:
Ku trimmed tail off and sectioned off about 1/3 of visable end for our "dry ageing eggsperiment"
rested on raised rack at 37 degrees in home fridge (Sub Zero 650). Virtually no drainage, absolutely no odor or fuzzy growth! Plenty of clearance all around.
Lots of shrinkage, though, with tough exterior that shaved "like proscuitto"
cut to 1.5" trimmed and ready to egg at 650 dome
EVOO, fresh ground S&P
compare to fresh cut steaks from 10/16
The Results: cooked 2-2-1 minute direct, non-raised LBGE
Ku raved about texture, flavor, tenderness.
All #1&only son and I could taste was "char" even though they were not burned at all :blink:
will try at 500 dome next time
No Ill Effects!! :woohoo:
Comments
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Very good!! I thought you were not supposed to trim it. You got more guts than
me. Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
after conferring with AZRP, decided to do minimal shave to remove tough "skin"
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Great eggsperiment, thank you.
So are you saying that you and #1 son found the aged beef char tasting, so no real benefit on this test? -
don't trim next time.... that was the best part!
looks good -
yes, but will do save pieces for another test when have taste buds back
(have cold/flu symptoms going past 5 days :( )
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:woohoo: we saved them!! (In freezer) Any suggestions???
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no suggestions...
but really... that's why i suggest folks buy an aged steak first, so they know what they are getting into and what to look for.
if you are truly into the aged stuff, you'd trim nothing but mold.... hahaha -
Thank you,
They look delicious.
I hope you are over the cold/flu soon. -
$260 for whole dry aged rib roast vs $58
and they are definitly NOT PRIME!
don't have any real steak houses nearby, so why not play a bit
do appreciate what u are saying, but have been curious...
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:laugh: Ku was thinking about some stew!
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Way to go Keri, I can't wait to get mine out of the fridge next week. I'll post some pics of the results as well.
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Psssssssst.....Told ya :P
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one steak is maybe 35 bucks.
let's say a newbie buys a whole choice rib eye, and after three weeks aging tosses it out because he's unsure.
in my thinking, to pay 35 bucks to hold in your hands an example of what you should see and smell (as well as taste) is the cheapest way to make sure you know what's what.
just trying to help... -
toldya what?
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I told her last night that I wouldn't touch it unless it was green and fuzzy, nor would you.
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even then... white fuzz bad. green mold fine.
hahaha -
Good job Kari
Ross
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