65 day Drybag Aged Rib-Eye, Shrimp and Twice Baked Potato

mossymo · Jul 22, 2012

This time Drybag aging steaks went about 3 weeks longer to see if there was much difference. At this point neither my wife or I saw much difference, still a darn good steak and an interesting method to try, the rib-eye was still very tender and flavorful.

Here is the rib-eye roast after 65 days in the Drybag and refrigerated.

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mossymo
Jul 22, 2012

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Here is a close up shot of a few of the steaks trimmed, sliced and ready to be vac sealed for the freezer or put on the grill.

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mossymo
Jul 22, 2012

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Here are the chosen steaks for last evenings meal with Roasted Garlic Olive Oil, Canadian Steak Seasoning and Tatonka Dust.

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mossymo
Jul 22, 2012

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Rib-eye's and Twice Baked Potatoes getting some smoke from the tube smoker for about an hour with the grill running 150º.

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mossymo
Jul 22, 2012

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Then fired up the grill to 500º and gave the steaks a quick searing on both sides on the GrillGrates.

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mossymo
Jul 22, 2012

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While the steaks were resting the the shrimp got a few minutes on the hot grill for a quick cook.

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mossymo
Jul 22, 2012

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Plated for the finish line...

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mossymo
Jul 22, 2012

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Bon Appétit!

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mossymo
Jul 22, 2012

Thanks for looking!

pops6927 · Jul 22, 2012

OMG that looks absolutely delicious! Tremendous!

dnic · Jul 22, 2012

Wow that looks great!

phillytexsmoked · Jul 22, 2012

Looks amazing, ribeye is the best cut for steaks, and dry-aged is just that much better.

thoseguys26 · Jul 23, 2012

PhillyTexSmoked said:
Looks amazing, rib eye is the best cut for steaks, and dry-aged is just that much better.

Couldn't have said it better myself! How'd you dry age them? In original package or the dry age vac seal package? I did a rib eye roast and fillet / loin for 30 days in the vac seal bag and it was great. I'll make a new thread soon on that. That's a great meal you got there!!

How much smoke did the double spud absorb? I've never smoked tators.

chef jimmyj · Jul 23, 2012

Those look great, I'll have to try the Bags with my Food Saver...JJ

phillytexsmoked · Jul 23, 2012

Would love to hear more about your dry aged process too!

brdprey · Jul 23, 2012

jarjarchef · Jul 23, 2012

Wow! I will have to try that.

Where did you get your kit?

I am hungry for a steak now!!!! :drool

smokinhusker · Jul 23, 2012

Looks fantastic!!!!

donr · Jul 24, 2012

Here is a link to the most likely place. You need some little strip of stuff to use with a FoodSaver.http://www.drybagsteak.com/Don

scarbelly · Jul 24, 2012

Looks great - I bet they tasted even better

whtplainssmoker · Jul 24, 2012

Not to try to start a debate on this again, but isn't the home dry-aging not really dry-aging, but merely dehydrating the meat? I've never tried it and having read only a little about it, I am even skeptical of the "dry aged" cuts that they have on the shelves in refridgerators at places like Stu Leonards and Fairway Market (some north eastern supermarket chains with "Dry Aged" beef refridgerator displays).

Maybe some of the butcher members out there can shed more light on the process in general and where is the best place to get true dry-aged beef.

FYI

This was one of the older SMF posts I read on dry aging.

http://www.smokingmeatforums.com/t/96453/anyone-dry-age-beef

mattu1665 · Jul 24, 2012

:grilling_smilie:

chef jimmyj · Jul 24, 2012

WhtPlainsSmoker said:
Not to try to start a debate on this again, but isn't the home dry-aging not really dry-aging, but merely dehydrating the meat? I've never tried it and having read only a little about it, I am even skeptical of the "dry aged" cuts that they have on the shelves in refrigerators at places like Stu Leonard's and Fairway Market (some north eastern supermarket chains with "Dry Aged" beef refrigerator displays).

Maybe some of the butcher members out there can shed more light on the process in general and where is the best place to get true dry-aged beef.

FYI

This was one of the older SMF posts I read on dry aging.

http://www.smokingmeatforums.com/t/96453/anyone-dry-age-beef

The answer is...Yes and No...Well it depends. As Mr. Bally pointed out national packers jump through hoops to keep the meat looking good in transit and as it sits in the case. National Packers also Wet Age in Vac-Pac because while there is Enzymatic tenderizing there is Zero moisture loss. So if you go to a Grocery Store, that gets Boxed Beef, and purchase a whole Rib Eye then Drybag it and stick it in a refer you are now just Dehydrating it...But this is not a bad thing because unlike wet aging, you will be Intensifying the Beefy flavor. If you wish to get the Full benefit of home dry aging, you need to just extend that which Dry Age Butchers and Restaurants do. Go to a Butcher that Slaughters On-Site or purchases Sides of Beef. They typically will Hang their Sides for 2 weeks at 30-35*F and at as much as 85% Relative Humidity, before they break them down and place them in their case or distribute to local stores and Restaurants. You can certainly go to that Butcher and purchase an un-trimmed Beef Rib or Short Loin and if you can maintain the similar environment, age your beef longer. But be aware a family refrigerator that the kids and rest of the family is constantly in and out of is Not a good choice to home age beef. For one thing there is too much Temp and RH fluctuation that will greatly accelerate Spoilage. Additionally Beef can pick up off odors from the other foods in the refer, blocking odor is a benefit of the Drybag. Your best choice is a Dedicated Refrigerator for dry aging that you can more easily control the environment. There is lots of info on what to do to set one up between SMF and the Web. Hope this helps...JJ

driedstick · Jul 25, 2012

Wow that looks "Dang nab it good" I tell ya.

whtplainssmoker · Jul 25, 2012

JimmyJ.

Thanks for the information. That explains a lot.

-Mike

mossymo · Jul 27, 2012

Thanks for the compliments!
Had a busy work week, sorry for taking so long to reply to questions and a big thanks to donr and Chef JimmyJ for covering answers to the questions!

thoseguys26 said:
How much smoke did the double spud absorb? I've never smoked tators.

The twice baked potato's take on a good smoke flavor, definitely worth trying! I will put just about anything in the smoker or on the grill if it is all ready running instead of firing up the oven.

supercenterchef · Jul 28, 2012

Great post Mossy!

I love the consistent color through the depth of your steak...perfect!

I know dry aging is a delicate subject, and I respect opinions on both sides. For me, even if it is just dehydration, I find home dry aging a wonderful experience and would welcome an open, judgement free :) discussion on it.

Here are some of my dry age pics from another thread http://www.smokingmeatforums.com/t/124575/the-continuous-reverse-sear-thread#post_835235

and if you check my history you'll see my journey on building a fridge for dry aging...

So, who else is doing this...any tips you'd like to share?

mossymo · Jul 28, 2012

SupercenterChef said:
Here are some of my dry age pics from another thread http://www.smokingmeatforums.com/t/124575/the-continuous-reverse-sear-thread#post_835235

and if you check my history you'll see my journey on building a fridge for dry aging...

Nice looking steaks! Are you using sealed Drybag's - www.drybagsteak.com when you age the roast or a different process?

65 day Drybag Aged Rib-Eye, Shrimp and Twice Baked Potato

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