I found rib roast at the base commissary but it was select grade. Seems like a waste.
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I found rib roast at the base commissary but it was select grade. Seems like a waste.
Thx for the heads up.Quote:
Originally Posted by drew890
Perfect for the smoker.Quote:
Originally Posted by vossman
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Pulled a 5lb rib roast off the smoker bout 30 min ago. Fu%^&* safeway "butcher" cut it from the steak not ribeye side. Little lean, but we'll soldier on.
Remains of last night diner all ready for the peppers, onions & garlic. Unfortunately it was a tad overcooked last night.
http://i65.tinypic.com/2r2q4hi.jpgand blurry
Went to a Christmas party last night, over 90-lbs. of smoked meat. The piece de resistance was the seared pork belly tips.... I've never tasted anything like that. Amazing.
https://farm5.staticflickr.com/4835/...bd6438a8_k.jpgD6AA82B4-80D0-48A8-950E-E8438F19D924 by Drew White, on Flickr
Thanks to King Soopers there?s a new 11 pound bone in prime rib in the dry age fridge now.
Sharing the fridge with a 30 day old roommate.
That's like the epitome of delayed gratification. Age it 30+ days, smoke it low and slow (I assume. Or does it become steaks?) Congratulations, you win at life! Looks fantastic! I remember when the now defunct Brook's Steakhouse used to offer a dry aged bone in rib eye. Just incredible.
-John
Quote:
Originally Posted by drew890
Have you been to this website?
https://umaidry.com/
I have read about their aging bags. I have a dedicated dry aging fridge where I can control the temperature and humidity, so I haven’t had a need to try their bags yet. I am getting a very nice consistent aging with my current setup. I have not experienced any mold, funky spots, or rot on my meat. Just a nice aged leathery mummy like aging.Quote:
Originally Posted by Great-Kazoo
And yes, I do miss Brook’s Steakhouse, especially their oysters Rockefeller appetizer.