dry aged ribeye - results are in

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Oct 26, 2010

• #21

Ok after all my negativity towards dry aged beef you have manged to spur my interest again. The meat looks incredible and so do the posts from Paul with you and the camera

But on a serious note

 That is one great looking steak.  I need to study this more and it is all your fault

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Oct 26, 2010

• #22

Excellent hunka hunka beef! The roughage aint to shabby either.

 

thebarbequeen

Smoking Fanatic

Aug 22, 2010

877

12

Renton, WA

• Oct 27, 2010

• #23

Great looking meat, as usual, Squirrel!!  I've had good luck aging in my spare fridge, too.  Such an easy way to get so much flavor! Thanks for another great post

 

pokey

Meat Mopper

Jul 15, 2010

274

17

Monroe Twp, NJ

• Oct 27, 2010

• #24

That is one fine prime rib, and I commend your guts in taking that chance. I've been reluctant because I was under the impession that the fridge you use for this has to be practically operating room sterile. Did you do anything special in terms of getting the fridge ready, like wiping it down with bleach?

Great looking result and thanks for sharing!

 

squirrel

Master of the Pit

Original poster

OTBS Member

Thread starter

May 7, 2010

1,598

88

augusta ga

• Oct 27, 2010

• #25

Pokey - just a good old fashion soap and water cleaning. It's understandable that commercial operations have to have a sterile environment. The only other thing in that fridge was tightly sealed and the only time I opened the door was once a day to change the cloth (those did get washed and I also used bleach). I also make sure I washed my hands thoroughly before changing the cloth. I just ordered one of these:

http://www.heavenfresh.com/ionic-air-purifiers-air-ionizers/Refrigerator-air-purifier-HF-10

 

shooter1

Smoking Fanatic

Oct 30, 2009

438

20

Lutz, Florida

• Oct 28, 2010

• #26

I must say I don't think I could spend that much money on a cut a meat for an experiment but it came out fantastic!

I am very impressed and the results look worth the effort. That is one great looking piece of meat. I can't wait to see how the $250.00 one comes out. We'll need lots of qview of that project.

 

pandemonium

Master of the Pit

Aug 4, 2009

1,983

14

Florida

• Nov 1, 2010

• #27

I just found this post and now im wishin I didnt, now i am really hungry again lol damn you Cheryl!!!