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2021 Meat-Up In Memphis Canceled

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Going down the “dry aged trail”.

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  • Steve B
    Club Member
    • Jun 2016
    • 3171
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
      1 thermoworks thermopop - red

      Pre Miala flavor injector
      taylor digital scale
      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    Going down the “dry aged trail”.

    Well I finally got my but over to RD and picked up a 14lb Angus boneless ribeye.
    This is my first time trying this Umai home dry aging deal.
    Looking forward to see how this turns out.
    I will see you in 28 days. 😁😬🤔😳😁😁 Click image for larger version

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  • RonB
    Club Member
    • Apr 2016
    • 13524
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Nice! Lookin' forward to the results.

    Comment

    • barelfly
      Club Member
      • Dec 2017
      • 1430
      • New Mexico
      • Smokin-It 3D
        Weber Kettle with an SNS
        Masterbuilt kettle that I call the $30 wonder grill
        Bullet by Bull Grills gasser
        Anova WiFi sous vide machine
        Thermoworks Thermapen and Chef Alarm

      #3
      Looks great! And the seal and adhesion looks good to. Here’s to 28 days!

      Comment

      • Rfhd69
        Charter Member
        • May 2015
        • 213
        • SW Washington
        • WSM 22.5, PBC, GMG Jim Bowie, Traeger Texas

        #4
        Nice!

        Comment

        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 4497
          • Stockholm, Sweden

          #5
          You’re gonna love it!

          Comment

          • Troutman
            Club Member
            • Aug 2017
            • 7795
            • 1521

            • OUTDOOR COOKERS

              BBQ ACCESSORIES

              WOOD & PELLET PREFERENCES

              SOUS VIDE

              INDOOR COOKWARE


            #6
            Oh you're in for a treat, you're gonna love it !! 28 days is my sweet spot and a good starting point. Try longer next time and experiment, you may like a funkier finish. Regardless enjoy this batch !!!

            Comment


            • texastweeter
              texastweeter commented
              Editing a comment
              I really need to try this. I should compare a rib primal of our ranch grass fed angus, vs CAB (choice grade 1 or 2), and prime.
          • bollingknowles
            Club Member
            • Apr 2016
            • 33
            • Richmond, Va

            #7
            can't wait to hear about the results. I've been wanting to try this myself.

            Comment

            • crazytown3
              Club Member
              • Jul 2019
              • 210
              • Stansbury Park, UT USA
              • Weber Performer (AH) - Black
                Weber Smokey Mountain 18
                ThermaPen Classic - Red

              #8
              Woop! I love these kind of 'experiments'. I just can't imagine how there will be anything but good results, one way or another.

              Comment

              • TripleB
                Club Member
                • May 2017
                • 904
                • La Crescenta
                • Jambo Backyard Smoker
                  Weber Smokey Mountain (22" & 18.5")
                  Portable Kitchen 360
                  Portable Kitchen Grill
                  Pit Barrel Cooker
                  Weber "Brownie" Circa 1978 22"
                  Weber Gas Grill, Silver A
                  BBQ Guru ATC
                  Favorite Beer: Peroni
                  Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

                #9
                whats the difference between using a umai bag or just setting the meat in the frig? I’ve done the latter with good results, but after reading about the product on the umami website, I don’t see the advantage with the bags.

                Comment


                • Steve B
                  Steve B commented
                  Editing a comment
                  I don’t know. It’s my first go with this deal.
                  I’ll find out in a month.

                • TripleB
                  TripleB commented
                  Editing a comment
                  Drive on. Look forward to hearing the results.

                • texastweeter
                  texastweeter commented
                  Editing a comment
                  the bags are one way permeable. They let has and moisture out, but keep bacteria and fungus spores out.
              • Mark V
                Club Member
                • Oct 2018
                • 407
                • Minnesota

                #10
                I have tried umai, made lomo, brezaola, and one other pork thing. They were just ok. That is different than using it for dry aging meat, but just to say, if you are thinking about other stuff, that stuff was good, but nothing like what you buy. At least for us amateurs.

                Comment


                • Steve B
                  Steve B commented
                  Editing a comment
                  Well I sure as heck ain’t no expert in this field by any means. It’s my first go with dry aging of any sort. As I stated before. I!ll find out in a month from now.
              • bak01
                Club Member
                • Dec 2016
                • 13
                • Scottsdale, AZ

                #11
                Using Umai bags, I've dry aged for 32 & 42 days and preferred the more concentrated 42 day flavor. I have a process that I like. Upon completing the agin process, I cut them into 1.5 inch steaks. I then salt them and add a light seasoning of New Mexico hatch chili , garlic and onion powders. I then vacuum seal two steaks per vacuum seal bag and freeze them. When it's time to cook, I sous vide them from frozen, takes about 2 hours at 126 F and then sear for 2 minutes per side. The last step of the process is rooting around in the wine cellar for a bottle of "big red." Perfection!

                Comment


                • Steve B
                  Steve B commented
                  Editing a comment
                  Thanks for the info. I’ll see how these turn out and maybe tweak things in the future.
              • Steve B
                Club Member
                • Jun 2016
                • 3171
                • Rockland county New York
                • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                  Yoke Up custom charcoal basket and a Grill Wraps cover.

                  22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                  Napoleon gas grill (soon to go bye bye) rotting out.

                  1 maverick et-733 digital thermometer - black
                  1 maverick et-733 - gray
                  1 new standard grilling remote digital thermometer
                  1 thermoworks thermopen mk4 - red
                  1 thermoworks thermopop - red

                  Pre Miala flavor injector
                  taylor digital scale
                  TSM meat grinder
                  chefs choice food slicer
                  cuisinhart food processor
                  food saver vacuum sealer
                  TSM harvest food dehydrator

                #12
                Ok one week in and I guess it’s looking pretty good 🤔😁 Click image for larger version

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                Comment

                Announcement

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                2021 Meat-Up In Memphis Canceled

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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