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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-17-2006, 12:09 PM | #16 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Fark this! It sounds a little too skeevy for me to try. I think I will settle for plain old unaged beef. Yuk.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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08-17-2006, 12:40 PM | #17 |
Knows what a fatty is.
Join Date: 12-21-05
Location: Woodstock, IL
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I have been waiting for a thread like this so that I can share some info on Dry-Aging beef at home. The method I use will cost about 150 dollars in specialized equipment and access to an extra freezer. I brew beer as another hobby and had most of this stuff lying around. This will produce commercial quality dry-aged beef that is sooooooo damn delicious. Here is a parts list of what is needed.
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Seth Porkrastinators BBQ Team [URL="http://porkrastinators.blogspot.com"]http://www.porkrastinators.com[/URL] |
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08-17-2006, 01:03 PM | #18 |
Full Fledged Farker
Join Date: 05-02-04
Location: Racine, WI
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ya got any pics of your set-up? sounds kind of interesting, but would take some space to setup.
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==>Eric Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser A health family, a healthy country, a healthy world -- all grow outward from a single superior person. Chia Jen/The Clan --I Ching |
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08-17-2006, 01:08 PM | #19 |
Knows what a fatty is.
Join Date: 12-21-05
Location: Woodstock, IL
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Ya, I can take some pics next week as we are comepting in IA this weekend.
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Seth Porkrastinators BBQ Team [URL="http://porkrastinators.blogspot.com"]http://www.porkrastinators.com[/URL] |
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08-17-2006, 01:11 PM | #20 |
Full Fledged Farker
Join Date: 05-02-04
Location: Racine, WI
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OK, cool, I've heard good thing about dry aged beef. Seems like there was an article about some fancy restaurant that had a huge room in the basement where they aged 100's of lbs at a time.
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==>Eric Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser A health family, a healthy country, a healthy world -- all grow outward from a single superior person. Chia Jen/The Clan --I Ching |
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08-17-2006, 02:45 PM | #21 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I think I'll stick to how I've been doing it over the years... buy my beef by the half (carcass, that is), and have it dry aged before I get it. :)
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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08-17-2006, 09:30 PM | #22 | |
is One Chatty Farker
Join Date: 01-27-05
Location: Lakeland, FL
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Quote:
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JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians |
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08-17-2006, 10:52 PM | #23 |
Knows what a fatty is.
Join Date: 12-21-05
Location: Woodstock, IL
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Wow.... LOL.... LOL.....
That has to be one of the best stories I have heard in a long time... :) HAHAH I can just see you squeezing it and the blood flying everywhere, lecturing him on the safe temperatures of food!! Classic, for sure.... I have had a few tonight so I please disregard any odd writing... The flavor of dry-aged beef is something amazing. Over time there is a 20% loss in weight due to water evaporation, which then concentrates that beefy flavor we all love. You also have lots of natural enzymes breaking down tissue slowly and allowing the meat to become incredibly tender. There is a noticeably less amount of juice in a dry aged steak, but each one I have had has been so damn tender and plenty juicy. Most all fine steak houses these days wet age their steaks, only a few use the lost art of dry aging. Although wet aged steaks do have the same great tenderness levels as a dry aged steak wet aged steaks can never match the concentration of beef flavor and intensity that a dry aged steak provides. Everyone that eats beef needs to try a Dry aged steak before casting opinions; it’s something truly amazing...
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Seth Porkrastinators BBQ Team [URL="http://porkrastinators.blogspot.com"]http://www.porkrastinators.com[/URL] Last edited by seth711; 08-17-2006 at 11:17 PM.. |
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08-18-2006, 02:57 AM | #24 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Ok interest is up. Checking the funds and hopefully a "lovely dinner date out" with the wife. Please don't tell her of my real motivation for the night out!
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08-18-2006, 06:42 AM | #25 |
On the road to being a farker
Join Date: 02-17-06
Location: Temiskaming Shores, Ontario, Canada
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Never thought much about dry aging at home. We have 2 local butchers and a small abattoir who all dry age evrything they sell. I had to order in some extra beef a while back for a cater and was forced to use cryovac product...... no comparison!
The dry aged had real flavour; the cryovac tasted like cardboard. A friend of mine locally, another caterer, dry ages everything he uses in his walk-in cooler, game included. Nothing like dry aged moose. The size of a walk-in gives the air circulation needed to dry age properly without fans and such. The larger the cut you age; the lower the shrinkage loss. Hanging a side or a full beef gives you the best yield. Great thread!
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Peter Beer is proof that God loves us. ____________________________________ Crown Verity gasser Little gasser Meco bullet, CharGriller Refrigerator shelf, pile of rocks, stack of wood Former Klose owner (sob) |
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08-18-2006, 11:13 AM | #26 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Just to add my two cents to this thread, I have ALWAYS dry aged our Christmas Prime Rib and have had very good results in doing so. What I have done is placed the prime in a baking pan with a V-rack to catch any drippings. I have let it sit in the fridge for seven to ten days, uncovered. I then take it out shave any dry pieces off and then put the rub on and place it on the smoker. Ive also done this with steaks with good results.
Also Bobby Flay did a deal on his boy meets grill on 8/17/06 on prime rib and went to a New York butcher and picked up some dry aged rib eye and the butcher talked about the dry age process using slabs of dry aged beef that were up on top of the counter, it was interesting. From my experience it has always been a positive one with dry aging. Bossman [email protected] |
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