Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: MossyMO on July 22, 2012, 11:20:41 PM
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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.
(http://img703.imageshack.us/img703/9273/img4885cf.jpg) (http://imageshack.us/photo/my-images/703/img4885cf.jpg/)
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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.
(http://img577.imageshack.us/img577/7341/img4892o.jpg) (http://imageshack.us/photo/my-images/577/img4892o.jpg/)
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Here are the chosen steaks for last evenings meal with Roasted Garlic Olive Oil, Canadian Steak Seasoning and Tatonka Dust.
(http://img854.imageshack.us/img854/1074/img4902d.jpg) (http://imageshack.us/photo/my-images/854/img4902d.jpg/)
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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.
(http://img109.imageshack.us/img109/5981/img4912lr.jpg) (http://imageshack.us/photo/my-images/109/img4912lr.jpg/)
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Then fired up the grill to 500º and gave the steaks a quick searing on both sides on the GrillGrates.
(http://img580.imageshack.us/img580/663/img4920bt.jpg) (http://imageshack.us/photo/my-images/580/img4920bt.jpg/)
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While the steaks were resting the the shrimp got a few minutes on the hot grill for a quick cook.
(http://img28.imageshack.us/img28/4241/img4929ok.jpg) (http://imageshack.us/photo/my-images/28/img4929ok.jpg/)
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Plated for the finish line...
(http://img824.imageshack.us/img824/4239/img4945l.jpg) (http://imageshack.us/photo/my-images/824/img4945l.jpg/)
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Bon Appétit!
(http://img713.imageshack.us/img713/2971/img4951q.jpg) (http://imageshack.us/photo/my-images/713/img4951q.jpg/)
Thanks for looking!
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Perfect looking steak Mossy.... Nicely done ;)
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nice bunch of steaks marty. they look so good. the last couple of pics says it all. yummy yummy yummy. great cook marty. 8)
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Excellent looking cook..can you tell more aobut the aging process..I know it has to be more than just wrappign them and putting in the frig. Thanks Pam .☆´¯`•.¸¸. ི♥ྀ.
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Damn
I bout fell off my Lowes bucket.
Very nice.
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Looks really tasty!
The dry aged steaks that I have tried had a more intense beefy, and even more minerally flavor...did you taste much difference this time in these?
Were you using the Dry Bag brand bags?
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Marty, Marty, Marty!!! That plate of groceries looks outstanding!! I better go eat a late breakfast. I am really hungry now.
Art
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Just outstanding!! What a cook!!
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Bravo them is some nice looking steaks for sure.
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That looks like GREAT eats!
Home Run !
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That's perfection right there.
Sent from my iPhone using Tapatalk
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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
Marty, I asked this on the other forum as well, but since this is a different crowd...
I really appreciate this post. It's some good info for those of us thinking about giving it a try!
How long did you dry age last time? That apparently was long enough if you can't tell a notable difference with three more weeks of dry aging.
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Here is some more info on them
http://www.drybagsteak.com/
My friend Steve also did a couple nice write ups on the drybag method.
http://askabutcher.proboards.com/index.cgi?board=Beef&action=display&thread=870
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Good post Chris! Thanks for the read -
We used to "green hang" beef carcasses - the dry bagging could be a lot more convenient - and less expensive... ;)
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That is a great combination and sure looks cooked to perfection.
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Holy Cow!!!
I may want you to cook my last meal!
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Great looking food and a great info on the Drybag
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Thanks for the compliments!
Had a busy work week, sorry for taking so long to reply to questions and a big thanks to doTenpoint5 for covering answers to most of the questions with the DryBagSteak link!
The dry aged steaks that I have tried had a more intense beefy, and even more minerally flavor...did you taste much difference this time in these?Were you using the Dry Bag brand bags?
I really like the Drybag technology, I taste a bolder, beefier flavor and the tenderness of the meat is well worth the long wait. I am not sure if it was worth a few more weeks of aging, honestly going to have to eat more rib-eyes from this last batch to decide. I do know it did not hurt anything. One thing I miss from a regular fresh rib-eye is the fat as it is either aged pretty much gone or trimmed off before cooking; but I can live without it in trade for the taste and tenderness.
How long did you dry age last time? That apparently was long enough if you can't tell a notable difference with three more weeks of dry aging.
Last time it was aged for 47 days compared to 65 days this time... I am really up in the air on this yet. This was only the second time I have Drybag aged... think I am gonna need much more experience doing this before I can comment on how long a time is perfect for Drybag aging.
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Mossy can you give a little more details on you dry aging process? Maybe a step by step on preparing the meat and what temp to store it at. Do you need to turn the meat during the aging process? Any red flags to watch for? Any seasoning or cure used?
I would like to try this myself but have never done it...
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Mossy can you give a little more details on you dry aging process? Maybe a step by step on preparing the meat and what temp to store it at. Do you need to turn the meat during the aging process? Any red flags to watch for? Any seasoning or cure used?
I would like to try this myself but have never done it...
Drybag Aging is easy, the hardest part is being patient for a slab of rib-eye roast knowing you have it sitting right there in the fridge for that long!
It is as simple as removing the meat from the cyrovac and putting it in the DryBag, sealing it shut and setting it on a cooling rack for airflow around the bagged meat in a fridge and not disturbing the meat the entire time.
There is no turning the meat while in the fridge and no seasoning or cure used. I have only done this twice but when it is done Drybag aging just watch for bacteria growth and use your nose for unpleasant smells. We haven't had a problem yet. But when removed from the Drybag just trim away the dried exterior crust and slice out your steaks, then get them ready for grilling or package them up for the freezer.
There is a wealth of information on this topic at www.drybagsteak.com and seems to be many educated members on Drybag aging on their forum - www.drybagsteak.com/forum
Look forward to seeing your results from trying this technology meube!
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All right Mossy I did my research and see how I can use my foodsaver to do this fairly easily.
Now just to decide what bag package I should get?
Is it better just to get the combo pack with the small and standard? Or get the sampler pack? I will need to get the vac mouse strips also...
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All right Mossy I did my research and see how I can use my foodsaver to do this fairly easily.
Now just to decide what bag package I should get?
Is it better just to get the combo pack with the small and standard? Or get the sampler pack? I will need to get the vac mouse strips also...
The large ribeye roast and strip lion that we did we used the Subprimal size. I would recommend practicing on a smaller bag so that you don't wreck a large bag on bad seals. The video makes it look simple...there was a lot of "words" used when trying to get the seal right. We tried using our foodsaver model but the seal strip go too hot and melted through the drybag. So practice first! There is also a forum on that drybag site with some help and tips. We did a lot of research first.
The sampler pack looks like the best however I have no idea what you would use the small roast size for, they seem really small.
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Beautiful steak!