Big A$$ Pieces of Meat... my first dry aging experiment - Page 4

scaramoche · 08-13-2013, 06:53 AM

http://www.seriouseats.com/2013/03/t...f-at-home.html

Thought you might want to read this. Kenji got ahold of 80# of USDA Prime beef ribeyes and experimented with dry aging. Make sure click the link that explains why you can't age single steaks.

Jayblefty · 08-13-2013, 10:23 AM

Those steaks look mighty fine! Can't wait to hear how the finished product turned out.

Sean "Puffy" Coals · 08-15-2013, 05:58 PM

I finally got a chance to throw a couple of steaks on the gasser.

A liberal sprinkling of Adobo.

I got the grill up as high as it would go.

After 4 minutes on each side, they had a nice sear, and plenty of juice despite being "dry" aged.

Came out a nice Medium/Medium-Rare.

Threw together some blah and blah blah to go with the meat.

So, how did they turn out...? I have to be honest- this is the first time I ever cooked a steak that smelled like it was from a steak house. The taste was great- very beefy and more complex than a fresh steak.

The only thing that would have made them better is if they were actual ribeyes like the box was labeled. The lower quality cut didn't seem to affect the flavor or tenderness, but there was quite a bit of gristle I had to chew around.

Perhaps next time I will cook 2 that don't have as much fat.

All in all, definitely worth the extra time to age, if you have the space/equipment.

Anyway, thanks for reading. Good luck with YOUR future dry aging endeavors.

BASSER · 08-15-2013, 08:30 PM

Those look delicious, perfectly cooked. I'm glad they were worth all the effort.

Smokinwright · 08-15-2013, 09:42 PM

Those look excellent!

martyleach · 08-15-2013, 10:32 PM

Wow, what a fun project with a very tasty end point! Wish I had that problem!

Neil · 08-16-2013, 12:51 AM

Quote:

Originally Posted by Sean "Puffy" Coals

The lower quality cut didn't seem to affect the flavor or tenderness, but there was quite a bit of gristle I had to chew around.

Perhaps next time I will cook 2 that don't have as much fat.

That is precisely the reason God gave us teeth!

Arky Hog · 08-22-2013, 03:43 PM

Based on the pics, I think what you had was a chuck roll, or the muscles between the scapula and ribs in the chuck.

08-13-2013, 06:53 AM	#46
scaramoche On the road to being a farker Join Date: 07-28-08 Location: Delphi, IN	http://www.seriouseats.com/2013/03/t...f-at-home.html Thought you might want to read this. Kenji got ahold of 80# of USDA Prime beef ribeyes and experimented with dry aging. Make sure click the link that explains why you can't age single steaks. Last edited by scaramoche; 08-13-2013 at 06:54 AM.. Reason: spelling

08-13-2013, 10:23 AM	#47
Jayblefty On the road to being a farker Join Date: 07-23-13 Location: Roy, Utah	Those steaks look mighty fine! Can't wait to hear how the finished product turned out. __________________ Originally Posted by cathy L........I just grab my fatties and yank them out.

08-15-2013, 05:58 PM	#48
Sean "Puffy" Coals is one Smokin' Farker Join Date: 03-29-10 Location: Buffalo, NY	I finally got a chance to throw a couple of steaks on the gasser. A liberal sprinkling of Adobo. I got the grill up as high as it would go. After 4 minutes on each side, they had a nice sear, and plenty of juice despite being "dry" aged. Came out a nice Medium/Medium-Rare. Threw together some blah and blah blah to go with the meat. So, how did they turn out...? I have to be honest- this is the first time I ever cooked a steak that smelled like it was from a steak house. The taste was great- very beefy and more complex than a fresh steak. The only thing that would have made them better is if they were actual ribeyes like the box was labeled. The lower quality cut didn't seem to affect the flavor or tenderness, but there was quite a bit of gristle I had to chew around. Perhaps next time I will cook 2 that don't have as much fat. All in all, definitely worth the extra time to age, if you have the space/equipment. Anyway, thanks for reading. Good luck with YOUR future dry aging endeavors. __________________ 2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress

08-15-2013, 08:30 PM	#49
BASSER Full Fledged Farker Join Date: 08-04-13 Location: Dayton, Ohio Name/Nickname : ROB	Those look delicious, perfectly cooked. I'm glad they were worth all the effort. __________________ Rob WSM 18.5", Weber Kettle, Thermapen, Maverick ET-732

08-15-2013, 10:32 PM	#51
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Wow, what a fun project with a very tasty end point! Wish I had that problem! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

08-15-2013, 09:42 PM	#50
Smokinwright On the road to being a farker Join Date: 07-18-13 Location: Iowa	Those look excellent!

08-22-2013, 03:43 PM	#53
Arky Hog Found some matches. Join Date: 01-23-13 Location: Springdale, AR	Based on the pics, I think what you had was a chuck roll, or the muscles between the scapula and ribs in the chuck. __________________ 22.5 WSM, very old, highly modded ECB, and never cook without my ET- 732