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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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28 days........

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  • Top | #1

    28 days........

    Well guys and gals. 28 days ago I sent myself out on a venture to try the Umai dry age thingy.
    Pics to follow of course.
    But here are my observations first. 😬😁

    I got a 13.7lb CAB boneless ribeye roast from Restaurant Depot. Obviously a month ago.
    Took it straight from the cryovac πŸ€” to the Umai bag. So far so good. πŸ‘


    Soooo today, yup it’s 28 days later, looking at the pics I am at 28 days. Whoohoo. Let’s see what this is all about.

    Well after unwrapping this, hmm, seemingly dried out piece of meat. There was absolutely no off odors. Almost no smell at all.
    A good thing I think.

    Now the undauntingly task of slicing away all of the β€œbark”, funky stuff from the outer layer of the roast.

    I found this really rich, dense, beautiful piece of meat.
    Really getting excited now. πŸ˜ƒπŸ˜ƒ

    I than cut this roast into aprox. 2” thick steaks. Give or take. 😬

    The feel of the raw meat is exceptional. Soft, dense and Playable.

    The down side is I started with 13.7lbs of meat. After trimming I wound up with just a tick over 7lbs of steaks. So this is not a cheap adventure.

    Each steak is aprox. 11.5-13.5oz. Sooo being the pig πŸ˜‚ that I am. I will be making 2 of these tonight.
    Disclaimer. My wife will not try this experiment. πŸ₯΄
    So I have a 12oz filet mignon, of which she will only eat half, more for me. πŸ˜πŸ˜πŸ˜‚πŸ‘

    Anyway. I have decided to SV these steaks and reverse sear them so as to not over cook them.
    I will update this post after the cook. πŸ‘ŠπŸ‘Š

    So finally the pics. 😁 Click image for larger version

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  • Top | #2
    Cool! Can’t wait to hear the results of the next step of cooking them and seeing the results.

    Comment


    • Top | #3
      Outstanding color on the pellicle! And I think your cook method is right on formthese! That’s how I do my dry aged ribeyes. They come out great that way.

      Ive also began to leave some of the pellicle on the cuts. It has actually provided a bit of textural difference. Even my wife and kids are ok with some left on.

      And the fat! Save it, render it down and make beef love out of it! You will love it! And the trimmings, grind some up when you make burgers! 😁

      Comment


      • Top | #4
        Congratulations on giving the dry-aging a try. We've really enjoyed our efforts with the Umai dry bags. I found the pellicle to be the absolute best beef jerky that I had ever tasted. Save it for your ground beef, or for you soup fixings.

        Comment


        • Top | #5
          O'ny God, Cook that baby direct heat rare, med-rare at most. You just spent 28 days making it tender and flavorful. W hy the hell are you SVing, the aging does the work of the SV. Every great steakhouse in the US is turning over in their graves. That steak is going to be as tender as butter without SV. Have you ever tasted an aged steak, I have. It is a totally unique experience. I have tasted up to a 45 day aged sirloin. It is a totally unique experience.

          Well good luck which ever way you go. I hope you enjoy it.
          Last edited by mountainsmoker; August 18th, 2019, 04:13 PM.

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Sous vide cooking and dry aging are two mutually exclusive methods of preparing meat. One is independent of the other.

        • Top | #6
          I look forward to your thoughts. Dry aging, while I like reading of you, Henrik & Troutman's (et al) experiences doing it, doesn't interest me and most likely never will. But what's cool is reading about ways to do things that we personally don't find interesting and seeing how much others enjoy it (or finding out that they do not) and learning more about it. I hope you enjoy it!

          Comment


          • Steve B
            Steve B commented
            Editing a comment
            No Huskee I was talking about the weather coming in. Look at the following post. πŸ‘

          • Huskee
            Huskee commented
            Editing a comment
            Oh, Roger that. Yikes, stay safe & dry my friend! Don't hold any tall metal poles. Steve B

          • Steve B
            Steve B commented
            Editing a comment
            Huskee I’m 6’7”. Might just be the tallest thing around. πŸ˜‚πŸ˜‚

        • Top | #7
          Click image for larger version

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          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Ruh-Roh!

          • klflowers
            klflowers commented
            Editing a comment
            Stay safe

          • mountainsmoker
            mountainsmoker commented
            Editing a comment
            SteveB be safe It has already has dumped tons of rain on eastern SC and torn up trees in eastern NC. Take care and be safe.

        • Top | #8
          I have to say. As a final result for me this dry aged deal is not really all it’s cracked up to be.

          Does it have a β€œbeefier” flavor. Yes.
          Is it more tender. I didn’t get that with mine.
          Maybe it was my cooking process. But I think not. I could be wrong though.

          Did/does it look incredible? Absolutely.

          In the end I will go with a traditional 24hr dry brined steak. Reversed seared.

          That’s my story and I’m sticking with it.

          Agree or disagree that’s Your prerogative

          Anyway. Here’s the final result. Click image for larger version

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          Comment


          • Huskee
            Huskee commented
            Editing a comment
            You and a few others confirm my own suspicions. Thank you for sharing your test.

          • Steve B
            Steve B commented
            Editing a comment
            Huskee Anytime. You know I’m always here to help if and when I can. πŸ‘

        • Top | #9
          Welcome to the Umai club!!! Maybe try going longer next time, perhaps the 28 day window didn't develop that additional flavor you were expecting. My only reason for not going longer is the meat tends to get too dense and dehydrated for my palette. Hard to discern tenderness on a piece of meat that already tender.

          At the end of the day, it's what's good for you and your family's taste. At least you can say you gave it a try !!!

          Comment


          • Top | #10
            How did you cook it. May be some one on here can provide some insight. It does need to be direct seared and then reverse seared to no more than 130. I actually prefer it rare at 125.
            Last edited by mountainsmoker; August 19th, 2019, 01:49 PM.

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              can you explain "direct seared and then reverse seared"?

            • mountainsmoker
              mountainsmoker commented
              Editing a comment
              My mistake reverse cooked..

          • Top | #11
            It looks pretty doggone good. I am still on the fence about trying this - I am good with dry brine, reverse sear - cold grate with a good cut of meat. But like Troutman says - it is probably worth a try.

            Comment


            • Steve B
              Steve B commented
              Editing a comment
              I think it was definitely worth the try. But I’m not sure I will do it again.
              I decide after a couple more of those steaks get eaten.
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