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SmokeInDaEye
12-31-2008, 09:00 PM
For 2009, I have decided to post more pron. With three kids, work, contests and general maintenance, my pron addiction has fallen off significantly in the last year. So to start things off, here's some monster rib eye steaks I have been dry aging for the past two weeks especially for New Years Eve... Note, that third picture is one of the two steaks, weighing in at 1 pound, 11 ounces. That's for the wifey! Also making home made creamed spinach and something I'm calling Greek potatoes.

http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0636.jpg
http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0637.jpg
http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0645.jpg
http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0641.jpg

Plowboy
12-31-2008, 09:02 PM
LOL!!! I saw that first pic and thought, "That's kind of an odd looking pork butt, but nice marbling."

Jaberwabee
12-31-2008, 09:05 PM
Nice looking steaks, it has just enough funk on the outside to get trimmed.

SmokeInDaEye
12-31-2008, 09:12 PM
Nice looking steaks, it has just enough funk on the outside to get trimmed.

Yeah, the funk all came off real nice. I'm now the number 1 fan of home dry aging.

Got the Weber kettle going with some olive wood to cook these bad boys, snow and cold be damned!

gpalasz
12-31-2008, 09:12 PM
Man, those steaks are purdy

Midnight Smoke
12-31-2008, 09:25 PM
Can't wait for the final show. I'll bet those will be good. Guess I need to search Dry Aging.

SmokeInDaEye
12-31-2008, 10:07 PM
Steaks are done and I must say they are the best I've ever cooked. Finished them with some sage butter. Worst part about the cold is that my beer kept freezing!

http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0652.jpg
http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0654.jpg
http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0662.jpg
http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0666.jpg
http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0665.jpg

SmokeInDaEye
12-31-2008, 10:25 PM
And the last.

http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0668.jpg

MilitantSquatter
12-31-2008, 10:27 PM
SIDE - you've made some really excellent stuff since I've known you but these steaks look outrageous !!!!

Super job !!!

jack040806
12-31-2008, 10:35 PM
Worst part about the cold is that my beer kept freezing!

All of the sudden that coldest beer in town idea isn't so great... :cool:

SmokeInDaEye
12-31-2008, 10:41 PM
All of the sudden that coldest beer in town idea isn't so great... :cool:

Ha! I actually put the can on the grill at one point to defrost. Didn't work so well.

Solidkick
12-31-2008, 11:53 PM
Excellent! I'm gonna run out and get some steaks tomorrow!

bowhnter
01-01-2009, 06:41 AM
Wow!

smokindorf
01-01-2009, 06:47 AM
That's a big, beautiful steak. Do you mind sharing how the dry aging was done? John

cmcadams
01-01-2009, 07:45 AM
That's how to do ribeyes. I hate those skinny little ribeyes... Not enough meat to cook it right!

sticker500
01-01-2009, 07:49 AM
Awesome looking Ribeye. I thought they were butts too at first before I read, and thought "he didn't cover those well" :biggrin:

Happy New Year

Rick's Tropical Delight
01-01-2009, 08:55 AM
moooOOOOoooo.

nice beef!

Smokin' Gnome BBQ
01-01-2009, 09:10 AM
one word,,,NICE!

jeffjenkins1
01-01-2009, 09:13 AM
Nice! Now I'm hungry!

Jeff

BBQ_MAFIA
01-01-2009, 10:59 AM
Clint, those steaks are great looking!!!

Although I was planning on Ribs today, my familly wants me to change to steak.

bigabyte
01-01-2009, 11:55 AM
I'm hungry!

Bob S
01-01-2009, 12:08 PM
Great looking steaks Clint :-D:-D

SmokeInDaEye
01-01-2009, 12:10 PM
That's a big, beautiful steak. Do you mind sharing how the dry aging was done? John

Yeah, this started as a 16 or so pound Angus standing rib roast. I cut about 4 pounds (2 rib portions) off but left all of the fat, etc. intact. Wrapped both hunks in a single layer of cheese cloth, laid them on a roasting rack on a sheet pan (rack helps air circulate on all sides of the beef, pan catches any drippings). Stuck the whole thing in a wine fridge I don't use for two weeks, changing the cheese cloth after one day then again around day 4 and 9.

The big hunk I actually cooked for Christmas but the other hunk dry aged the full two weeks. Removed cheese cloth, removed any dark funky looking parts from the outside, cut in half and cleaned up the two steaks to cook. I could really tell a difference in the meat after two weeks. Much tighter fibers, richer color, etc. Here's the steak portion (front) and prime rib in the fridge.

http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0559.jpg

smokindorf
01-02-2009, 06:57 AM
Thanks for sharing. I have learned so much on this site, it is awesome!

Yeah, this started as a 16 or so pound Angus standing rib roast. I cut about 4 pounds (2 rib portions) off but left all of the fat, etc. intact. Wrapped both hunks in a single layer of cheese cloth, laid them on a roasting rack on a sheet pan (rack helps air circulate on all sides of the beef, pan catches any drippings). Stuck the whole thing in a wine fridge I don't use for two weeks, changing the cheese cloth after one day then again around day 4 and 9.

The big hunk I actually cooked for Christmas but the other hunk dry aged the full two weeks. Removed cheese cloth, removed any dark funky looking parts from the outside, cut in half and cleaned up the two steaks to cook. I could really tell a difference in the meat after two weeks. Much tighter fibers, richer color, etc. Here's the steak portion (front) and prime rib in the fridge.

http://i393.photobucket.com/albums/pp15/SmokeInDaEye/CIMG0559.jpg

Desert Dweller
01-02-2009, 07:03 AM
Beef! It's what's for dinner, at least tonight. I have some Rib Eyes defrosting in the fridge for tonight's sacrifice. I hope mine turn out as well! Good job SIDE!

Skidder
01-02-2009, 07:17 AM
Darn good thing this isn't a steak throwdown nobody would have had much of a chance. The pics are $$. Grilled perfectly for my taste. Nice work. Oh yeah most beer drinkers know the cure for beer freezing.........drink faster!

watg?
01-02-2009, 07:32 AM
Clint, you are DA man!

jestridge
01-02-2009, 07:38 AM
Looks really good!!!!!!!!!

garyk1398
01-02-2009, 09:10 AM
I'd hit that all day long! Nice job!

Mad Max
01-02-2009, 12:13 PM
Great looking rib eyes! Looks like dry aging is the ticket, thanks for sharing.