Once again the Engelbrecht did it. I dry aged a 22lb 6 bone prime rib for 35 days using the Umai system. https://umaidry.com/. I cooked using simple 50/50 salt pepper with a little red pepper flake for a kick. Rotisserie for about 40 minutes to put a little smoke on then cut that bad boy up and cook it like a proper steak. I only used about 4 bones for eight of us. Man what a meal. My wife made some cream spinach and mashed potatoes. I don’t think Peter Lugar‘s done it better. This grill just gets better and better and better. I think is the best steak I’ve ever made and I’m patting myself on the back but come on !!
That’s awesome! I just got done with a 44 day dry age as well. What were your thoughts on the flavor of the dry aging compared to regular? Love how you frenched the bones and cooked these!
This was my first time and I thought tast was great. Tenderness was fantastic. Could not have been happier. Already have an new one gaoing
in the fridge. What process/ equipment did you use?
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Splatt44 find some Picanha and throw that on the rotisserie. Also, you can rotisserie a suckling pig. That's a great feature, and genius that you used it to heat the meat before searing.
Picahna looks like a great cut. I’ve never made it before. If you have a good recipe or ideas please msg me. Love to give it a go. Thanks for the idea.
Just cut the steaks about 3 fingers wide. Cover them with large salt crystals and other spices if you wish then let the rotisserie do it's magic. The beauty is that they cook slowly and the fire melts that fat cap and constantly bathes the meat in fat juices. My mouth is watering just thinking about it. Should look something like this:
Gentlemen, I just ordered my Braten 1000 last night. I absolutely cannot wait for it to arrive. This thread has given me even more joy. Thrilled to join the club!! Didn't order the rotisserie....yet. May have to wait until next year, while my bank account goes through a rebuilding phase.
Question, as I'm looking through all these fantastic pictures: Have you had any difficulty starting or maintaining a fire in the main fire box? I'm just wondering how it circulates air? I don't see any vents on the right side of the chamber.
I have not had any problem keeping a fire going. There is a learning curve to cooking on the grill, spreading out the wood or embers. This is not a set it and forget it grill. Most of the time the top is open or at least resting on the raised grates so there is plenty of air. Does this answer your question?
Yes sir. I've been wood grilling for many years, but always on rigs that were not designed for it. I had to keep buying replacement parts (or new grills) every couple years. I used a Hasty Bake for the last two years, and it's a great grill, and vented well. I wanted to stop before I ruined it. Was just curious on the air ventilation of the Braten.
Expanding my horizons, hole Branzino with a salt coating stuffed with Lemongrass and Lime leaves. Grilled low and slow 20 min per side. With the smoke from the oak and the zesty flavor. Killer combo.
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