Dry Aged Ribeye

BBQSmoker · 10-04-2012, 09:47 PM

http://www.youtube.com/watch?v=YOSzOdZgVGQ&hd=1

Hoss · 10-04-2012, 10:34 PM

I do it all the time.Sans bags.Just cooked an 80 day wet aged Spinalis Dorsi last nite, it Rocked.I am sure the bags are a great product but they are not necessary by any means.Neither is trimming.

Rob Babcock · 10-04-2012, 11:40 PM

I've got a hunk of ribeye in a Drybag at about 40 days right now. It's lookin' really good! Can't wait to tear into it!

charray · 10-05-2012, 12:15 AM

I have a plastic container I've drilled a couple of dozen soles in the sides and lid and I place my meat on a metal rack in the container and put the meat in the spare fridge for 30 days. I just don't see the need for the bags

chriscw81 · 10-05-2012, 12:37 AM

Quote:

Originally Posted by charray

I have a plastic container I've drilled a couple of dozen soles in the sides and lid and I place my meat on a metal rack in the container and put the meat in the spare fridge for 30 days. I just don't see the need for the bags

Hey charray. Do you mind sharing a pic of your container you dry age in? I'm super curious.

Chris

Sent from my Galaxy Nexus using Tapatalk 2

charray · 10-05-2012, 12:45 AM

Quote:

Originally Posted by chriscw81

Hey charray. Do you mind sharing a pic of your container you dry age in? I'm super curious.

Chris

Sent from my Galaxy Nexus using Tapatalk 2

I'll post pictures Friday eve.

V-wiz · 10-05-2012, 01:43 AM

Damn those look great, lets get some more info

charray · 10-07-2012, 01:25 AM

CHRIS, Sorry for the delay in replying to your request. I got called out of town on business.
My dry age container is really pretty simple. At RD I bought a cam brio container that has a raised tray/shelf with holes/slots that sits in the bottom and a lid. I drilled a bunch of holes in the sides and lid, which gives some protection but lets plenty of air circulate on all sides. After all, they just hang beef off of hooks to dry age.

Showing the bottom tray on end

showing the tray down inside

Showing the lid on

Hope this helps

Forrestbro · 10-07-2012, 01:36 AM

What a great idea! I'm going to try this. Thanks!

10-05-2012, 12:15 AM	#4
charray On the road to being a farker Join Date: 08-20-12 Location: Gardena, CA Downloads: 0 Uploads: 0	I have a plastic container I've drilled a couple of dozen soles in the sides and lid and I place my meat on a metal rack in the container and put the meat in the spare fridge for 30 days. I just don't see the need for the bags __________________ Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc.

10-05-2012, 01:43 AM	#7
V-wiz is one Smokin' Farker Join Date: 03-20-12 Location: Los Angeles CA Downloads: 0 Uploads: 0	Damn those look great, lets get some more info __________________ Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.

10-07-2012, 01:25 AM	#8
charray On the road to being a farker Join Date: 08-20-12 Location: Gardena, CA Downloads: 0 Uploads: 0	CHRIS, Sorry for the delay in replying to your request. I got called out of town on business. My dry age container is really pretty simple. At RD I bought a cam brio container that has a raised tray/shelf with holes/slots that sits in the bottom and a lid. I drilled a bunch of holes in the sides and lid, which gives some protection but lets plenty of air circulate on all sides. After all, they just hang beef off of hooks to dry age. Showing the bottom tray on end showing the tray down inside Showing the lid on Hope this helps __________________ Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc.

10-07-2012, 01:36 AM	#9
Forrestbro Knows what a fatty is. Join Date: 07-20-11 Location: Westchester, IL Downloads: 0 Uploads: 0	What a great idea! I'm going to try this. Thanks! __________________ Forrestbro - ECB(Meco), OTG, SNPP, Grand Hall gasser, NB Bandera (CL), SS Performer (CL), Brownie 26" Weber, Chicago Bears UDS, Red MasterTouch (CL)

10-04-2012, 10:34 PM	#2
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	I do it all the time.Sans bags.Just cooked an 80 day wet aged Spinalis Dorsi last nite, it Rocked.I am sure the bags are a great product but they are not necessary by any means.Neither is trimming.

10-04-2012, 11:40 PM	#3
Rob Babcock Is lookin for wood to cook with. Join Date: 07-06-09 Location: Sioux Falls, SD Downloads: 0 Uploads: 0	I've got a hunk of ribeye in a Drybag at about 40 days right now. It's lookin' really good! Can't wait to tear into it!