Let's Talk BBQ

General => General Discussion & Topics => General Discussion => Topic started by: zueth on December 15, 2018, 02:04:34 PM

Title: Preserving a roast to be cooked on 12/24
Post by: zueth on December 15, 2018, 02:04:34 PM

I was at the local grocery store and they had a choice ribeye roast for $6.99 a lb, that is $.50 more a lb than a just paid for a chuck roast at Costco.  Problem is that I won't be cooking the roast until 12/24.  Could I buy now, vacuum pack and keep in the back of my fridge until I am ready to cook it?

(https://i.ibb.co/w4Bnn7c/IMG-0111.jpg) (https://ibb.co/3c4xxvR)

Title: Preserving a roast to be cooked on 12/24
Post by: Pappymn on December 15, 2018, 02:07:34 PM

Wouldn't dry ageing work? Seems like you should be fine. That Costco price for Chuck roast is crazy


Sent from my iPad using Tapatalk

Title: Re: Preserving a roast to be cooked on 12/24
Post by: GusRobin on December 15, 2018, 03:03:27 PM

I would dry age

Title: Re: Preserving a roast to be cooked on 12/24
Post by: Lemonhead78 on December 15, 2018, 03:40:17 PM

I agree dry age. Than do a very minimal trim the morning your ready to cook. I just bought a 7 bone rib roast with a super coupon from shoprite at 4.77 a pound.

Title: Re: Preserving a roast to be cooked on 12/24
Post by: zueth on December 15, 2018, 04:14:35 PM

Whats the best way to dry age?