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Umai dry aged whole ribeye
Are the older fridges better for humidity control? I've always wanted to make something for charcuterie with humidity control. These umai bags seemed to be an easy way to use my fridge and easily controlled. My fridge is at 35 for temp. Have been afraid of taking the plunge on something without... -
Umai dry aged whole ribeye
So what was your process without the bag? Salts? Good looking picture! Did you notice a huge difference in more or less time? Sent from my iPhone using Tapatalk -
Umai dry aged whole ribeye
Price was great and I have never had a dry aged steak. Will end up with some waste, but should be worth it. Sent from my iPhone using Tapatalk -
Steak Broiler
Vortex seems to have a great following for what you described. I've got one on the long list of toys I don't need. Cheap to try and people swear by chicken done by it. Sent from my iPhone using Tapatalk- scarps23
- Post #4
- Forum: Grilling Beef
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Steak Preferences
Medium rare ribeye 1 inch or bigger cut. Close 2nd is filet. Rub with olive oil, salt and pepper. Hot grill. Sear both sides and get to 130 and pull off to rest. Usually gets to 135. Sent from my iPhone using Tapatalk- scarps23
- Post #29
- Forum: Grilling Beef
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Umai dry aged whole ribeye
Picked up a whole ribeye for 6.99 lb. Choice cut and trying umai dry aged bag. Planning on having these ready for an elk hunting trip mid Sept. The wait is going to kill me. First time using umai. Started Sunday and didn't get a great vacuum/seal. Cut top of bag and tried again tonight. Much... -
UMAi Landjager
That looks delicious. Sent from my iPhone using Tapatalk -
Beer can chickens
Thanks for the responses. Added some to a stir fry. Vacuum sealed some for the gumbo idea in the future. Fall will be here before you know it and gumbo sounds great. Thanks for the idea. Sent from my iPhone using Tapatalk -
Breaking in a Vortex
Was looking at new vacuum sealers today. I have an old food saver that works. Wondering the difference. Curious about the wet vacuum seal setting if they are worth having or not. What did you end up getting and do you like it. Also checked out the vortex. Looks like a new grate might need to... -
Smoked Brined Chicken ~ Foamheart
How long do you run under the fan for pellicle to form? I know you said by color. Just curious. Looks really great. Sent from my iPhone using Tapatalk -
Breaking in a Vortex
That looks really good. I haven't heard of the vortex. Looks great for wings. Thanks a lot. Another thing to add to the list of things I don't need. Haha. Sent from my iPhone using Tapatalk -
Beer can chickens
Ran pan dry. Should have cooked a little higher temp for skin. Happy with the chicken. Luckily I had some other beer to drink while it smoked. Ha. Need some recipes for leftover chicken. Diced chicken up and might freeze half of it. I have a hard time cooking just enough to eat. Always having... -
Beer can chickens
Really good chicken. Best I've ever made. Juicy. I believe more from the brine then anything to do with the beer can. Going to try spatchcock next time. Some of the skin wasn't that crispy. About half and half. Sprayed with crisco butter after first hour on grill. Took about 2 1/2 - 3 hours... -
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Beer can chickens
Brined 2 5 pound birds over Friday night. Mainly salt, sugar and mix of random seasonings thrown together. Drained out of brine Saturday night. Added mortons seasoned salt lightly and then added beer can chicken seasoning. Covered in fridge overnight. Cooking target between 275-300. 289... -
Smoking cheese
Got the pepper jack out. One of the cheapest cheeses that I bought. So far that is my favorite. A little spice and smoke is a good mix for what I like. Mild cheddar has been good too. I'll be buying a bulk load of pepper jack next trip to Costco. Maybe wait until cooler temps in the fall. Fall...- scarps23
- Post #10
- Forum: Smoked Cheese
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12# choice brisket
Brisket turned out good. Some over cooked parts. In the fridge as it had been resting as long as I could let it without worrying about problems below 140. Now working on some burnt ends and 3 racks of ribs. First time making burnt ends. I plan on doing a lot of times but usually end up eating... -
ANOTHER BORING BRISKET WITH SOME RIBS AND BEANS
That all looks great. I should have read this earlier and I would have used your bean recipe. Got brisket resting and ribs about to go on. Looks like you have the timeline down to a science for everything. Sent from my iPhone using Tapatalk -
Morning everyone!
Looks good to me. Nice color. Sent from my iPhone using Tapatalk -
First time brisket advice needed
Range from 1-2 hours per pound. Temp and cut of meat will determine which end. I like to shoot for 240 cooking temp and I always leave a 4 hour window to sit in cooler at end of smoke. I'm usually cooking 10 plus pound briskets. Better to get it done earlier than have people waiting. If I was...
