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  1. POP A SMOKE

    30 day dry aged rib roast...

    The difference between 30-45 is pronounced and I am not sure I would care for much beyond the 45 day as far as taste. The nuttiness has a short after taste that overwhelms the beefy flavor at that point. Both are very tender and that prime roast was juicier than I expected.
  2. POP A SMOKE

    30 day dry aged rib roast...

    I went 45 on the strip loin but just couldn't hold out on the prime rib..
  3. POP A SMOKE

    30 day dry aged rib roast...

    Tender.. juicy.. and a strong presence.. that first slice was like popping a grape.
  4. POP A SMOKE

    30 day dry aged rib roast...

    Prime grade rib roast aged for 30 days, slathered in Italian garlic butter, and fed to the pellet pooper.
  5. POP A SMOKE

    The meats of my labor...

    Like friggin butter....
  6. POP A SMOKE

    Chuckie takes a bath

    Thankee Sai... I received three of those last week and I typically throw one on the Rec Tec if I have anything else smoking, but the pollen is so bad down here this week, I decided to toss one in the bath while I was pulling the dry aged strip out of the ager... not sure which one I would give...
  7. POP A SMOKE

    Chuckie takes a bath

    Sous vide and reverse seared... 150* x 48
  8. POP A SMOKE

    The meats of my labor...

  9. POP A SMOKE

    The meats of my labor...

    Ready for heat...
  10. POP A SMOKE

    The meats of my labor...

    Oh yeah... 30 day dry age at the split.. half of it goes back in for another 30 days next to the Prime Rib... 6 cures going on at the moment... Strips, Prime Rib, Lomo, Prosciutto, Chorizo and Lonzino. Good eats tonight.
  11. POP A SMOKE

    Waiting...

    Prosciutto and lomo out of curing and starting their 5 week drying period. Dry aged strips come out next weekend after a 30 day dry age. Prime rib roast has several more weeks if dry aging and the Spanish Chorizo finishes out in a couple weeks. I have 6 different curing processes running at the...
  12. POP A SMOKE

    Prime Brisket

    Very nice... I rarely separate, but that 5-6 hour quicky sure sounds good for this busy weekend I have coming up. Thanks for the inspiration.
  13. POP A SMOKE

    Dry Aging and Wagyu... Life is good.

    Here is the link to the buildout/ parts list thread... https://www.smokingmeatforums.com/threads/patience.272841/
  14. POP A SMOKE

    Dry Aging and Wagyu... Life is good.

    1. Yes. I use a USB fan that I plug into the side of the UV-C light USB port. The Light is mounted on the upper shelf to the right. I have no electrical circuit run into the cabinet besides the small 18/2 cable I ran in to hardwire the UV-C Light. That is intentional as to maximize the space for...
  15. POP A SMOKE

    If you care about it...

    Lol.. simple Sirloin Tip tossed on the pellet pooper next to a packer.. pulled at 120 and tossed into the freezer for a month. This was smoked back at the beginning of January. I grabbed it out of the freezer yesterday and reheated with the SV stick for 2 hours and then seared it on the cast...
  16. POP A SMOKE

    If you care about it...

    ....put a ring on it.
  17. POP A SMOKE

    Patience....

    I strayed off the ranch with this one. USDA Prime Grade from a Hereford Angus mix out of Texas. 9 pound 3 rib.. I was quite pleased with the marbling. Maybe I can figure out how to cook it when it ages a few days...
  18. POP A SMOKE

    Patience....

    Going into the cabinet for 60 days or so..
  19. POP A SMOKE

    Patience....

    Don't believe everything you read on the internets... http://www.beefissuesquarterly.com/CMDocs/BeefResearch/PE_Executive_Summaries/Dry_Aging_of_Beef.pdf https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4872334/ Thanks
  20. POP A SMOKE

    Patience....

    I probably made it a bit harder than it needed because I wanted to dry age at 38* and 65% humidity and then switch over to dry cure at 55*... it really isn't designed to push down into the mid thirties in as it is not factory designed with a defroster. I am manually defrosting with a heat gun...
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