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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.


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Unread 01-13-2012, 05:35 PM   #1
jasonjax
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Default Home dry-aging a SUCCESS!! w/ some pron!

For those of you that didn't read my original thread here it is: http://www.bbq-brethren.com/forum/sh...d.php?t=123955

So tonight we cooked the steaks. WOW! I was super impressed with the 14-day dry-aged beef. It had an excellent texture and taste to it. I knew it was a winner when my wife, who is FAR from a steak connoisseur scored three for three on blind taste tests between the control steak and the dry-aged steak.

I am sooooo full right about now, and so far no one is puking. WIN! I will be trying 21-day dry-aged Costco rib eyes next. :)


The big steaks are the "control steaks" The smaller ones are the dry-aged. Rubbed them with kosher salt, fresh cracked pepper, and a little garlic powder.





My wife loves the griddle cooked steaks so I cooked them on the cast-iron tonight. Turned out awesome.





Glazed them with a little melted butter a la Ruth's Chris style.




Time to chow down! Dry-aged was on top and one of the "control steaks" was on the bottom.




Did I mention I was full? Man that is eating right there!
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Unread 01-13-2012, 06:15 PM   #2
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Awesome stuff Jason! Those steaks ALL look good! Dry aging is a great process to know if you can avoid them going green on you!

Cheers
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Unread 01-13-2012, 06:17 PM   #3
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Random question... By chance, do you know the name of the wood those platters are made of? Might have to wait on Marty to pass by. We have a lot of it locally here. We call it "Guango".

Ok
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Unread 01-13-2012, 07:13 PM   #4
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Quote:
Originally Posted by Phrasty View Post
Random question... By chance, do you know the name of the wood those platters are made of? Might have to wait on Marty to pass by. We have a lot of it locally here. We call it "Guango".

Ok
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Unread 01-13-2012, 07:20 PM   #5
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So, did they melt in your mouth like buttah? They look really good!!
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Unread 01-13-2012, 07:31 PM   #6
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Fantastic! I am a huge fan of dry aging. I will never buy another prime cut of beef again. Stickily Choice, then dry age, and presto, Prime, and then some .
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Unread 01-13-2012, 08:09 PM   #7
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So were the aged cuts markedly better than the control cuts?
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Unread 01-13-2012, 10:06 PM   #8
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Those look absolutey incredible!
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Unread 01-13-2012, 11:11 PM   #9
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Nice! Break me off a piece of that!!
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Unread 01-13-2012, 11:13 PM   #10
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Mighty good looking steaks!
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Unread 01-13-2012, 11:25 PM   #11
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Quote:
Originally Posted by jasonjax View Post
Google monkey pod
Same thing! Pretty cool! Thanks!

Cheers
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Unread 01-14-2012, 07:51 AM   #12
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Quote:
Originally Posted by 71-South View Post
So were the aged cuts markedly better than the control cuts?
Yes! Sorry, I should have been more clear in my post. They were definitely better than the non aged steaks. They had a fantastic texture to them and a more robust flavor. The fact that my wife could tell a difference is very telling.

I will be trying a loin strip primal next time.
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Unread 01-14-2012, 07:57 AM   #13
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Boy those look awesome!
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Unread 01-14-2012, 08:29 AM   #14
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What about dry aging a whole beef tenderloin? These can be had at RD at a pretty good deal and need to be trimmed anyway.
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