UMAi bags worked perfectly. 35 days ago dropped in a 13 pound Strip Loin from Sam's. Tonight it ended in bliss. In all my 54 years I have never even eaten a single piece of dry aged beef that I know of. Didn't know if I would even like it really cuse my gag reflex and all... Going to be hard to turn back now! The whole process was fantastic. Reverse seared pure bliss. Even the Wifey liked it!
Announcement
Collapse
No announcement yet.
First hand at dry aging!
Collapse
X
-
Club Member
- Jul 2016
- 1405
- Bacliff, TX
-
Motovlogging for the freedom of old Hippies...
https://www.youtube.com/c/LonnieMac
Home of Brutus Ten!
http://www.alenuts.com/Alenuts/Alenuts.html
Pits:
Weber Performer Deluxe W/ SNS, Craycort CI grates
WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG
Texas Original Pits Offset Smoker
RecTec 590
WSM 18" W/ Upside-down door mod
Camp Chief Flattop, The big one...
Weber Genesis II S-335
Texas Fire Pit
Thermos:
Maveric's Most all of em...
FireBoard W/ Fan Control, GURU Fan
ThermoWorks, most all of em...
Meater
Tags: None
- Likes 4
-
Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
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.
-
Club Member
- Jul 2016
- 1405
- Bacliff, TX
-
Motovlogging for the freedom of old Hippies...
https://www.youtube.com/c/LonnieMac
Home of Brutus Ten!
http://www.alenuts.com/Alenuts/Alenuts.html
Pits:
Weber Performer Deluxe W/ SNS, Craycort CI grates
WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG
Texas Original Pits Offset Smoker
RecTec 590
WSM 18" W/ Upside-down door mod
Camp Chief Flattop, The big one...
Weber Genesis II S-335
Texas Fire Pit
Thermos:
Maveric's Most all of em...
FireBoard W/ Fan Control, GURU Fan
ThermoWorks, most all of em...
Meater
I'm with ya Brotha Broussard. I spent my life bathing in aircraft grease and jet fuel for a rinse. But I can't handle odors. If I come home and my little Yorkie put a small poop in the house then I'll just gag, go back into the garage and wait an hour till the wife gets home. Sorry!! But I know there are some of you guys just like me!
But this was dang good! No odors what so ever. Then flavor was more pronounced beef I would describe but I'm new to this. Possibly I'll go longer next time and test my limits.
- Likes 1
Comment
-
lonnie mac this was same-same fer me with my recent chuckie cook. Very different than store-boughten beef, this ~30 day dry aged stuff.
Incredibly delicious, have more comin', (Best of all? FREE)
Gorgeous pics, an' food!!! Thanks so much fer sharin'!!!!
Ride On, Brother!!!Last edited by Mr. Bones; February 19, 2017, 10:47 AM.
Comment
-
Club Member
- Apr 2016
- 2344
- South central Illinois
-
2 reverse flow stick burners (I built)
Propane griddle
3 charcoal grills
pellet grill
Meat slicer, meat grinder, sausage stuffer
Looks amazing! I enjoy dry aging beef, have a choice ribeye in the fridge now. My wife cannot handle the sight or smell (extra fridge in the garage is my salvation) But she does enjoy eating the steaks! Carry on-great way to enjoy beef.
Comment
-
Beautifully done! Most accounts I've read say that you get the increased tenderness and "beefy" flavor from dry aging beef in the 28-35 day ballpark. Much beyond that and the "funky flavors", that some like & some don't, start to come into play. That might take some getting used to. Kinda like the Europeans hanging an undressed & unplucked pheasant for 2-4 weeks before cooking. Personally, I'll just stick with tender & beefy.
Comment
-
Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
-
Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
So, for most folks who enjoy the funk, 45-55 days is about the point where further aging doesn't improve the flavor. For folks who aren't into the funk at all 28 days seems to be the consensus for a change. Not many of the flavor changes, it's more tenderness and concentration of the beef flavor there.
Personally, 45 is about where I find the dry age flavor I like in the home kit. 55 is a restaurant pleasure.
Comment
-
Club Member
- Dec 2015
- 754
- Lubbock tx
-
I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
I just started some NY strip in my Steakager! Its a small unit so I had to cut the meat in half so I'm gonna do one for 28 days and (try ) to let the 2nd piece go 50 days! (Although in my research I hear meat tends to Age faster, Due to the 2 fans forcing air around the small contained area in the steakager) Wondering about the Cheese and nutty flavors or smell I hear tale of.
OOH you grilled the meat perfectly!! YUM! Looks wonderful!! Very nice
Comment
-
That might explain my results. Not terribly cold spare fridge might also.
-
Potkettleblack I just saw your 45 days as the time you like to age to. I may shorten mine to 45 instead of 50.
-
Club Member
- Dec 2015
- 754
- Lubbock tx
-
I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
Announcement
Collapse
No announcement yet.
Comment