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Two Dry Aged Primes W/Qview

post #1 of 17
Thread Starter 
This is the finish to this thread from last night. To see details of the ageing process go here.

This was taken last night.

Garlic, lemon pepper, and this:

No explanation needed.icon_wink.gif

All loaded, not looking pretty now, but I think they will after I sear them.

I hope you are all having a great Christmas.
post #2 of 17
Ron Looks great as always...Do you like the wet aging or dry aging better???.....Merry Xmas
post #3 of 17
Now that sure looks good and I cann't wait to the end.
post #4 of 17
Thread Starter 

Coming Along

I can't say yet at this time Chris.

Having trouble getting the temps up as it is in the 20's here. Only at 205' at the grates.

Good news is this:

I knew that last pic was funky, maybe because the meat was so cold.

Looking good now, and even better when I sear I hope.
post #5 of 17
Looks Great Ron...PDT_Armataz_01_37.gif

Merry Christmas
post #6 of 17
Thread Starter 
All done.

The sear.


Oh, man look at all that juice.

Came out perfect.

Thanks for watching.
post #7 of 17
Man,I bet they were good Ron Man.I aged some beef rib roast for christmas and seared and baked.....

post #8 of 17
Great work Ron!
post #9 of 17
Nice job.

Is there any difference between searing first or doing it after the smoke? I did mine before, but if after is better, I will change to that method.

Did you dry age long enough to have to cut of any of the outside meat? If so, how long aged and how much?

post #10 of 17
Thread Starter 
I just read a lengthy article and test and the guy said after gave a better yield. I can't remember where the article was or I would post it.

It was wet aged in a food saver bag for 8 days, then 5 in the fridge for the dry. I didn't trim anything off. The sear took care of the fat cap nicely.
post #11 of 17
Looks great Ron! PDT_Armataz_01_34.gif
post #12 of 17
VERY juicy lookin meat there!

post #13 of 17
Superb my friend.icon_mrgreen.gif
post #14 of 17
Nice looking rib roast there Ron. That sure looked like a real juicy piece of meat. Looks like a lot of ribs this time of year, are they cheap, or just plentiful?

post #15 of 17
Excellent lookin rib roast!!! Nice and bloody, just the way I like them!!!PDT_Armataz_01_37.gif
post #16 of 17
bet the sear really added another layer of flavor to that rib roast. and not overdone either. points.gifgreat job man!!!
post #17 of 17

looks great

As usual, something unique and good looking. I saw your post when it started, now I need to go back and book mark it.

PS. Got my first bottle of Yoshidas at Sam's, but they only had the Hawaiian sweet and sour.
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