This time Drybag aging steaks went about 3 weeks longer to see if there was much difference. At this point neither my wife or I saw much difference, still a darn good steak and an interesting method to try, the rib-eye was still very tender and flavorful.
Here is the rib-eye roast after 65 days in the Drybag and refrigerated.
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Here is a close up shot of a few of the steaks trimmed, sliced and ready to be vac sealed for the freezer or put on the grill.
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Here are the chosen steaks for last evenings meal with Roasted Garlic Olive Oil, Canadian Steak Seasoning and Tatonka Dust.
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Rib-eye's and Twice Baked Potatoes getting some smoke from the tube smoker for about an hour with the grill running 150º.
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Then fired up the grill to 500º and gave the steaks a quick searing on both sides on the GrillGrates.
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While the steaks were resting the the shrimp got a few minutes on the hot grill for a quick cook.
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Plated for the finish line...
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Bon Appétit!
Thanks for looking!