Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: BAM1 on December 02, 2013, 06:41:41 PM
-
Thought everyone would like to see my 32 day aged whole ribeye.
Day #1
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1844.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_1844.jpg.html)
Day #32 lost approximately 2.5 pounds
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1904.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_1904.jpg.html)
Ready to start Trimming.
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1905.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_1905.jpg.html)
Top cap trimmed
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1908.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_1908.jpg.html)
Trimming sides and back.
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1910.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_1910.jpg.html)
All squared up and time to cut some steaks
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1912.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_1912.jpg.html)
That beautiful color almost made me want to eat it raw.
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1913.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_1913.jpg.html)
Now that a pile of steaks. been sitting for about 20 minutes, notice there is no liquid on the plate.
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1917.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_1917.jpg.html)
Perfect steaks thanks to our Grate friends :)
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1918.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_1918.jpg.html)
Best steak I've ever cooked and probably top 5 ever eaten. Had that rich nutty flavor you'd get at a high dollar steakhouse. Went to Sam's club Sunday and got two more in bags aging for New Years.
-
Fantastic looking steaks Bam!
-
Beautiful. I think I just licked the screen :P
-
Oh my......that is a steak right there............
-
That really looks great. Would you go into detail as to the process as I want to try this. Thanks, Dee
-
Looks incredible.
-
That's a good looking colour. ;D What was your cook time, internal temp?
I know mine did not seem to take as long as a normal steak.
-
Nice looking steaks. What IT did you pull them?
-
Bryan…you know how to make a grown man cry….. ;D geeeezzz…those look awesome!
-
Bam 1,
That looks wonderful. I have just about used the loin I did up and will be starting another soon. They do seem to cook quicker than fresh ones. Did you do anything with the trim? Someone told me to use the trim for making stock. I froze mine and will try that out later.
Paul
-
They look great BAM!
I just have a couple dry age rib eyes left :'(
I may start another roast after the move ;)
-
Marvelous work - I must try the method!
-
didn't really time the cook or check the IT, they was done when they was done. Saved all the trim and have been chopping a little each meal, softening in microwave, and throwing in my St Bernards dog dishe with his food. He likes it a lot :). Beef stock with next trimmings may be on order, thanks for the idea.
-
WOW! That is some good looking steaks :P :P I need to try this some day. Thanks for posting this!
-
Oh man those are good looking steaks! I'm gonna try this in the new year...
-
didn't really time the cook or check the IT, they was done when they was done. Saved all the trim and have been chopping a little each meal, softening in microwave, and throwing in my St Bernards dog dishe with his food. He likes it a lot :). Beef stock with next trimmings may be on order, thanks for the idea.
Looks great to me..and I was wondering if something could be done with the cut off parts. Pam .☆´¯`•.¸¸. ི♥ྀ