Quote:
Originally Posted by cowgirl
They all look great!!
...
Greg is this the aged hunka meat? If so, how did you like it compared to non aged? It looks fantastic!!   |
Thanks Jeanie!
Yes, it is the one I've been postiong the past couple weeks. As for taste, I haven't ever done a side by side compared to non aged, but I do think the beef flavor is more pronounced. I don't know if it affects tenderness at all, but the ones I've been doing have been really tender - but that could be because they're prime grade and cooked really slow (200). One thing I keep forgetting is there's no drippings with dry aged because the moisture is all gone - the roast is still as juicy as can be though. I keep forgetting to have some beef base handy for making the au jus, so next year, if I don't forget (fat chance) I need to make the au jus up ahead of time.
Love the pics y'all - keep 'em coming!
Hey Wamp - we're gonna see the ham you did at some point, yes?
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