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Steakapalooza - dry aged ribeye

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  • radshop
    Charter Member
    • Mar 2015
    • 483
    • Orange County CA
    • Lone Star Grillz 20x36 offset
      Weber 26" kettle
      PK Classic
      Weber Genesis gas grill
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      Weber Smokey Joe Silver
      Smoke Hollow 44 gas smoker
      Cheapo Brinkmann charcoal smoker with DIY propane conversion

    Steakapalooza - dry aged ribeye

    So I bought a 17 lb. USDA prime ribeye roast at Costco last month and start dry aging it with an Umai bag in my fridge. I wasn't sure exactly what my plan was, other than eventually eat it. Then a really cool thing happened. My older son showed it to 3 of his friends (they're all 16-17), and they got excited about doing a dads-and-sons grilling party. Of course, I'm all over that idea. So coming up this Saturday, I'll be hosting Steakapalooza. With moms and siblings, will be about 15 people total. The idea is to cook steaks different ways and let everyone sample them.

    Here are my concerns/questions:
    • This is my first time dry aging, so I'm taking a bit of a risk. We'll be at 33 days on the day of the party. If the steak turns out bad, obviously that's a major problem. Everything looks right compared to the Youtube videos I've watched. Is there anything I should check for? If I had to go to Costco and get a non-aged ribeye roast that would be a bummer, but better than having nothing to eat.
    • I'm guessing based on what I've read that with the weight loss from drying, along with the waste from trimming, I should have 10-12 lbs. of steaks from that original 17 lb. roast. Does that sound about right from anyone who knows?
    • I have a meat grinder, and want to use some of the steak to make ribeye sliders. Can anyone with experience give me guidance on whether the dried exterior that I trim off could/should be ground along with the "good" meat for burgers?
  • Troutman
    Club Member
    • Aug 2017
    • 7836
    • 1521

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #2
    Crazy Dave takes his pellicle and reconstitutes it and make jerky out of it. Not sure it's worth all the effort or not but that's one idea.

    Crazy Dave Pellicle Jerky

    Comment


    • radshop
      radshop commented
      Editing a comment
      Pellicle! I knew there was a word for it, but for the life of me couldn't remember. Thanks for the link.
  • HouseHomey
    Club Member
    • May 2016
    • 5572
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
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      22" Weber Kettle
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      Blackstone 36” Pro Series
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      Akootrimonts
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      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
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      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #3
    The Pellicle is what you will see tack up prior to smoking something like trout. I'm not sure I would use the aged trim/waste. I have no clue if you can. I would think not for burgers. If you must do a ribeye slider I would add some fat back to the grind which you may have originally trimmed off. Slider can go awry quickly without full control of your flame and proper mised out fixings.

    I would pair the sliders with something like a jalapeño aioli, mushroom, bacon, arugala and Swiss. Proper proportions. More is not better for an upscale slider. Balance and flavor is where you want to live. IMHO of course.

    Besides that Irvine Costco is a nightmare on Saturdays and you don't want to do that. I shopped at that one for like 5 years when I lived in Tustin and Newport.

    you are a brace man for attempting burgers and such with your ribeye.

    Carry on fine sir!

    remember pics or it didn't happen.

    Comment


    • radshop
      radshop commented
      Editing a comment
      Irvine is an anomaly - I’m less than 4 miles from 3 Costcos. Thanks for the tips. I think I might pick up some fresh chuck, then I can grind in ribeye with chuck rather than ribeye alone.
  • HouseHomey
    Club Member
    • May 2016
    • 5572
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #4
    Honestly I would just grind the chuck. Then just some ribeye. Do a side by side comparison. You may never grind ribeye again or only grind ribeye. Comparisons are fun. Especially with fatty unctuous stuff.

    I look forwrd to you fun cook.

    Comment

    • Frozen Smoke
      Club Member
      • Nov 2017
      • 1528
      • Northern Mn

      #5
      Sounds like a fun time! Get yourself a flat top for making those sliders. Chef Tom has a recipe for bacon jam sliders on the All Things BBQ web site that looks excellent and is on my list to try. You might want to take a peek at it.

      Comment

      • DeusDingo
        Founding Member
        • Jul 2014
        • 1156
        • Madison, WI
        • Weber Q320 grill
          Camp Chef Smoke Vault 24 Propane Smoker
          Maverick and thermo Pen thermometers

        #6
        this seems like it would be so much fun. i hope it all works out for you!

        Comment

        • EdF
          EdF
          Club Member
          • Jul 2016
          • 3228
          • Atlantic Highlands, NJ
          • Uuni Pro (new kid in town)
            Karubeque C-60
            Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
            TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
            Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
            Thermapen
            Thermapen Air
            ThermaQ (or its predecessor)
            Thermoworks Hi temp IR
            BBQ Dragon & Chimney of Insanity
            Various other stuff

          #7
          I tend to leave as much of the outside on as possible - it's one of the charms of dry-aging. For what you cut off, throw it into your burger grind, or into stock materials. It's the good stuff.

          When you take it out, if you see white mold, grab a wiper of some kind and put some apple cider vinegar on it. You can then wipe it off (but it's harmless). At 33 days, it's unlikely anyway.

          Be aware that the steaks you cut will cook a bit quicker than those that haven't been through the treatment.

          And of course, enjoy! You will!

          Comment


          • radshop
            radshop commented
            Editing a comment
            Thanks for the tips and encouragement!

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        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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