Sean "Puffy" Coals
is one Smokin' Farker
So my former boss called me today; seems he got a case of these instead of the flank steak he ordered and wanted to know if I'd be interested in them:
The label on the case said "7 bone beef ribeye roll." When I heard "Ribeye" I knew they'd be my next victims.
They're so huge I had to take the blue teapot, which has become a hallmark of my pics, off the stove to fit them on it.
The one on the left weighs in at 17.25 lbs! The one on the right weighs in at 15.96 lbs. To give you an idea of the size, they're sitting on my brand new 18"x26" prep/sheet pan.
So, now I have a few questions:
1) has anyone ever dry-aged anything like this?
2) does anyone have any ideas on what I could lay them on to get air circulation all round them? The only thing I can think of that will hold the weight is a bed of upside-down shot glasses.
3) Wrap in cheese cloth?
D) What would be my ideal temp/moisture level? Keep in mind that I alreaady build a dedicated dry-aging fridge.
Thoughts/Comments/Advice welcome!
The label on the case said "7 bone beef ribeye roll." When I heard "Ribeye" I knew they'd be my next victims.
They're so huge I had to take the blue teapot, which has become a hallmark of my pics, off the stove to fit them on it.
The one on the left weighs in at 17.25 lbs! The one on the right weighs in at 15.96 lbs. To give you an idea of the size, they're sitting on my brand new 18"x26" prep/sheet pan.
So, now I have a few questions:
1) has anyone ever dry-aged anything like this?
2) does anyone have any ideas on what I could lay them on to get air circulation all round them? The only thing I can think of that will hold the weight is a bed of upside-down shot glasses.
3) Wrap in cheese cloth?
D) What would be my ideal temp/moisture level? Keep in mind that I alreaady build a dedicated dry-aging fridge.
Thoughts/Comments/Advice welcome!