The only Prime Dry-Aged ribeyes I will probably ever eat in my life

[Jerod Broussard]

Now if I could just find a website that tells me how to cook these things.

Twas a gift. Just like the pricey BBQ accessories that I possess (Thermapen, ICelsius.....).

[Huskee]

Boy someone must love you. I think you get your grill "medium-hot", (be sure to check the thermometer on your grill's lid) then put them on there for twenty minutes until when you push on them they feel like the heel of your hand. Then give 'em another 5 minutes. You don't want any pink. Pink is blood.

I cannot possibly be more sarcastic than I am being here.

[_John_]

I'd poke holes in several spots with a fork and every few minutes squish them and see if the juices are clear. Keep the lid open too, you are grilling not baking.

[_John_]

We're just jealous, show us some good reverse sear pics. You plan on hanging them in the PBC?

[Jerod Broussard]

Thinking of just dropping them in the crock pot over night. Little Tony's....or....

Dry brining over night, put on the grate in the PBC with maybe 8 briquettes so I can run 200-ish to get to 115 internal.

Reverse sear over coals in the Smokey Joe that will be corralled with bricks. Dang it. Just dumped 5 pounds of pork and brisket fat over the fence. Oh well, I got two more briskets to trim tomorrow.

That will be the second one, just in case the first one does not work out following y'all's directions....

[_John_]

I imagine your neighbor dumping 5 pounds of animal fat over your fence is a common thing in Texas.

[PenskeFile]

Yeah - pretty much. Especially if their dogs bark a lot.

[Huskee]

Not a bad idea. Maybe dump some Open Pit barbecue or A1 in there and let it boil overnight.

[Jerod Broussard]

Boil, is that before or after simmer???

[smarkley]

Jerod... do you have a sugar mama somewhere?

[Jerod Broussard]

Heck no. Too ugly. I joke about my lack of promotions at work. You have to make yourself look good on paper, well crap, I can't make myself look good in front of a mirror.

[David Parrish]

I think we need some remediation cooking lessons here. SMH. LOL.

[Jon Solberg]

Oh my!

[cdd315]

LOL, you guys are the best!! That's funny

[HC in SC]

They look kinda fatty to me - might want to just grind it up and use it in some Hamburger Helper. LOL - Kidding, of course!

I say go with the Tony's - that stuff is jam-up on about anything but pecan pie!

[Marauderer]

I checked the mail box yesterday for my invite for the meal. It wasn't there, maybe today!! Oh well, we do expect pics and a complete write up as those RE Steaks look fantastic.

[W.A.]

An experiment in my fridge. USDA prime at about 2 weeks. Wish I could attached a smell file.

[W.A.]

Sorry picture wouldn't upload from my ipad.

[W.A.]

[Jerod Broussard]

Wow. W.A.!!!

I'm not sure I want my wife to even get one of these. She likes well-done. I think it is a felony to do that to a steak like this.

[DWCowles]

I know exactly what you mean Jerod. My wife is the same way.