ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-18-2011, 07:26 AM   #1
rcubed3r
Knows what a fatty is.
 
Join Date: 09-03-08
Location: Salisbury, NC
Downloads: 0
Uploads: 0
Default Pros and Cons of Dry Aging

I purchased a 10.5 lb. hunk of standing rib roast for Christmas Eve.
I am considering dry aging for up to a week, but I have never done that before.
What are the pros and cons?
I guess the biggest thing I need to know is if I can somehow ruin the meat by doing this.

Thanx!
Ron
rcubed3r is offline   Reply With Quote


Unread 12-18-2011, 08:10 AM   #2
Will32Rod
Full Fledged Farker
 
Join Date: 09-19-10
Location: Cleveland, Texas
Downloads: 0
Uploads: 0
Default

If it were me, and the rib roast was in cryovac, I would just wet age in the fridge. Too many varibles and factors involved in dry aging. Dry aging needs to be done in a very climate controled environment.
Will32Rod is offline   Reply With Quote


Thanks from:--->
Unread 12-18-2011, 08:14 AM   #3
southernstyle
is one Smokin' Farker
 
southernstyle's Avatar
 
Join Date: 08-26-11
Location: okeechobee, fl.
Downloads: 0
Uploads: 0
Default

+1 on the wet ageing. as will said it has to be in the original cryovak though. if not it wont work.dry ageing steaks for a week will work, but a roast will not benifit much "not as much surface area" also climate has to be perfect for dry ageing.
__________________
roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset
southernstyle is offline   Reply With Quote


Unread 12-18-2011, 08:17 AM   #4
ThomEmery
Babbling Farker
 
ThomEmery's Avatar
 
Join Date: 08-20-05
Location: Indio Ca.
Downloads: 0
Uploads: 0
Default

plus two
__________________
Catering, Contests, and Community Service

Team What Wood Jesus Que?

Www.bbqthom.com
ThomEmery is offline   Reply With Quote


Unread 12-18-2011, 08:44 AM   #5
Whitfield
Knows what a fatty is.
 
Whitfield's Avatar
 
Join Date: 04-12-11
Location: Chattanooga
Downloads: 0
Uploads: 0
Default

Another reason I wouldn't bother with a 7 day dry age is that the potential risks outweigh any benefits you may see. 7 days is about a quarter of the time you need. I recommend at least 28 days under very closely controlled conditions. It should be great if you leave it in its current packaging until a day or so before cooking.
__________________
COS, 22.5" OTG, Primo XL, mini WSM, STICK BURNER
Whitfield is offline   Reply With Quote


Unread 12-18-2011, 09:03 AM   #6
starvinmarvin
On the road to being a farker
 
starvinmarvin's Avatar
 
Join Date: 08-15-09
Location: Palm Beach Gdns, FL
Downloads: 0
Uploads: 0
Default

HUGE fan of dry-aging, but agree w/Whit: 7 days is not enough to make a huge difference, and the yield might not work.

I dry age prime strip when I can get it at a good price, and have found that 21 days works best for me. Have the butcher wrap in kitchen towels (change every day) and keep in a stainless pan in the cooler. Keep in mind that between the moisture and the outside stuff you have to cut off, a 14-15lb hunk will only result in 5-7lbs of usable meat. I ran the #'s - If I can get prime strip for $15/lb, the final steaks...after aging/trimming...cost around $35/lb. What that tells me is that $35-40 for a prime, dry-aged strip in a restaurant (or even in a store) is a steal. Not something you're gonna have every day - but holy sh*t is it good.
starvinmarvin is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Almond Wood pros vs cons Spoony Q-talk 8 09-22-2011 03:06 PM
Electric Knife: Pros and Cons buckinbbq Q-talk 3 02-04-2010 11:52 PM
Treager BBQ100 pros and cons beerguy Q-talk 29 03-04-2009 11:34 AM
Outdoor stoves Pros Cons wlh3 Q-talk 13 06-08-2008 03:15 PM
Offset Pros and Cons Blutch Q-talk 37 05-01-2007 10:27 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:00 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.