Two Dry Aged Primes W/Qview

Discussion in 'Beef' started by ronp, Dec 25, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    This is the finish to this thread from last night. To see details of the ageing process go here.

    http://www.smokingmeatforums.com/for...ad.php?t=86183



    This was taken last night.



    Garlic, lemon pepper, and this:


    No explanation needed.[​IMG]




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

    I hope you are all having a great Christmas.
     
  2. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Ron Looks great as always...Do you like the wet aging or dry aging better???.....Merry Xmas
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that sure looks good and I cann't wait to the end.
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    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.
     
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Ron...[​IMG]




    Merry Christmas
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    All done.



    The sear.



    Resting.



    Oh, man look at all that juice.



    Came out perfect.

    Thanks for watching.
     
  7. alx

    alx Master of the Pit OTBS Member

    Man,I bet they were good Ron Man.I aged some beef rib roast for christmas and seared and baked.....

    [​IMG]
     
  8. fishawn

    fishawn Smoking Fanatic

    Great work Ron!
     
  9. john3198

    john3198 Smoking Fanatic

    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?

    Thanks
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    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.
     
  11. solaryellow

    solaryellow Limited Mod Group Lead

    Looks great Ron! [​IMG]
     
  12. VERY juicy lookin meat there!

    [​IMG]
     
  13. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Superb my friend.[​IMG]
     
  14. cheapchalee

    cheapchalee Smoking Fanatic

    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?

    Charlie
     
  15. oneshot

    oneshot Master of the Pit SMF Premier Member

    Excellent lookin rib roast!!! Nice and bloody, just the way I like them!!![​IMG]
     
  16. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    bet the sear really added another layer of flavor to that rib roast. and not overdone either. [​IMG]great job man!!!
     
  17. nickelmore

    nickelmore Smoking Fanatic

    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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