- Jan 6, 2019
- 75
- 97
I ended up with a boneless ribeye from a business associate i do business with, so i decided to wet age it, since it was cryovaced. I started aging it at Dec 19, and pulled it out on Jan 26th. I cut into theee pieces, froze two and thought I would smoke one, thanks to Bears step by step page.
So i gave it a dry brine with kosher salt, then after a short rest, continued with POG and Worcestershire sauce. Wrapped up and into the fridge for a few hrs.
So after church, on the pellet grill it goes, 225 degrees for 4.5 hrs.
I found a couple frozen ABTs uncooked in the freezer, so i threw them on for a snack, mid afternoon they were done, so after all the hard work, it was snack time with a beer.
The finished product, it was excellent, and had a nice wood/ smoke flavor.
So i gave it a dry brine with kosher salt, then after a short rest, continued with POG and Worcestershire sauce. Wrapped up and into the fridge for a few hrs.
So after church, on the pellet grill it goes, 225 degrees for 4.5 hrs.
I found a couple frozen ABTs uncooked in the freezer, so i threw them on for a snack, mid afternoon they were done, so after all the hard work, it was snack time with a beer.
The finished product, it was excellent, and had a nice wood/ smoke flavor.
