Fiends who live in Gilmer, TX are A&M fans.  They have invited the 2 of us along with about 7 other of his and her HS friends with spouses to come and watch the A&M Bama game October 7.  They have renter the Perm Vista Ranch outside of College Station.  It holds 20 people and we will fill it up.  They are taking care of everything.  Breakfast is provided.  But we are having a huge Tailgate blowout before the game.  Kristin and I decided we would provide Lunch and Dinner for Friday.  Got a lot of push back from Lewis & Karen, but we insisted.  Finally had to agree that the ranch would provide clean up to get them to agree!

So, we will have Sliced & Chopped brisket and pulled pork, Sliders and Buns.  Along with some Texas Hot Gut Sausage I am gonna make a Taco Salad and Kristin's Lemon Bars for Friday lunch.  Dinner will be Aged Rib Roast, Wild Grilled Salmon, pilaf, baked potato, green salad and a Dessert I can't recall right now.

Will keep you update in this thread on how the Roast is Aging!  Gonna go 35 days! No Prime at Costco, that was bummer, but I think Aging will make this a winner!

After trimming off the silver skin, just under 17lbs.  USDA Choice.  Will go 35 days.  I went back and studied my Dry Aging data and decided since I now have a Salami/Drying Chamber fridge I would go 38° and 70% Relative Humidity!  I will use very slow forced air, and I bought the little device next to the fan.  An Inkbird Hydrometer.  It is a pretty cool little device, wi-fi enabled.

Looking forward to this.

Are you cooking before you go and reheating or are you taking one of your pellet grills to make on site?

Looking forward to this.


Are you cooking before you go and reheating or are you taking one of your pellet grills to make on site?

Me as well. Fun stuff ahead and good eating.

I will use the onsite ovens.  I do an old recipe I learned from a meat Market in Fresno from the 80's for the cooking, a 2 phase process.  Will grill the Salmon on their gasser!

I have not Aged one in several years and forgot how much change there is in appearance just 24 hours!

This is 8 Days in.  You can start to see the outer Desiccation.  It has probably lost 5-6% of it overall starting moisture!

Looking good.

Was speaking with a friend about the Dry Aging process and he could not believe it could be so simple.  Told him it was, so he asked me if I would mind doing something for him.  I said sure. So he brought over a Sirloin, and we decided 28 days might be a good test.  I am interested, as Rib Roast is the only thing  have Dry Aged, except that one USDA Prime Brisket and I saw no difference in it!  I have always felt that Sirloin has great flavor, but is a tougher cut.  So i will be interested to see how it come out!

I love smoking sirloin. I have wet aged it and been pleased with the results each time. I normally slice it thin and it has not been tough. I will be anxious to see how yours turns out. If my math is correct, it looks like your results will be in and leave enough time to be duplicated for the holidays!

Starting Week 3, I guess technically this is day 15.  To me, it seems the controlled RH Ages the Beef a little more evenly!

Day 21/Start of Week 4