Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: yorkdude on October 25, 2018, 10:34:40 AM
-
Well with 61 days to go till Christmas, time to start planning.
We are going to repeat last years fare, dry aged rib roast.
Want to try a larger one and this time about 45 days.
Bentley and others, please chime in, thinking about wet aging and then onto the dry but not sure.
Let me know what you think.
This one might also have some lake views, the wife and I made an offer on a little lake house and looks like a go, that ought to make this taste even better and for the 1st Christmas there can't think of a better meal.
-
I think I am done with the Wet then Dry, it will be one or the other for me from now on! Reminds me to go get my Koji Sirlon out and wash off, take pictures and cook!
-
Well with 61 days to go till Christmas, time to start planning.
This one might also have some lake views, the wife and I made an offer on a little lake house and looks like a go, that ought to make this taste even better and for the 1st Christmas there can't think of a better meal.
I will be following your posts and am looking forward to the thought behind your choices and process. Good luck with the new house. Sounds like a great move!
-
Decided where I am going to get the roast, McGonigles in Kansas City, have been told numerous times the meat is top shelf.
A tad expensive but not totally out of line.
This weekend or next most probably we will go.
On the way we will grab a hot dog or sausage at Leeway Franks in Lawrence, the dogs and sausage are really good, have had them many times.
-
So you are going Dry Age on USDA Prime?
-
They say choice or better, I have heard prime most of the time however those prices seem a tad cheap for prime??
I will see how it looks and what it is and go from there, if there is a noticeable positive difference in the cut versus what I can get more local with relation to price, I will go with them.
-
May I be rude and ask how much a pound? If it is USDA Choice and you have a Costco near you ( I guess you have to be a member) , I do not think you can beat their quality when it comes to Choice.
-
May I be rude and ask how much a pound? If it is USDA Choice and you have a Costco near you ( I guess you have to be a member) , I do not think you can beat their quality when it comes to Choice.
Sure can, its 15.00 a #.
If you google the name you will see the menu for beef etc. Kind of interesting.
-
So here we are, 45 days from Christmas.
13.2#’s, boneless and choice.
Did grab A few prime fillets out of the bargain bin. Here’s hoping it turns out as good as last year.
-
You will do well. I guess I will Wet Age my ungraded beef, as it will be about 49 days I guess! Kristin say I should age it, sous vide it, brown it and we have Stroganoff for Christmas dinner. Sounded plausible!
-
I know where I am headed to for Christmas Dinner, man that sounds really good.
-
6 days in. Temp is hanging out at about 38* and about 28 % rh.
The pictures will show its weight loss but about 2#’s.
-
Will be interesting to follow the weight loss before trimming. Something I have never done closely, it was always before start and after trim...
-
2 weeks. 25.3 rh & 35.5*.
Going to weigh it later today hopefully, got 60 mph winds and snow, crazy bad.
Checked out the generator as we have had several power “blinksâ€.
-
Looks good at 30 days!
You started on the 10th, still looks good, even at that lower RH!
-
How does it look?
-
I will post pictures later tonight.
I stopped it last weekend, I got a tad nervous and went ahead and trimmed and vac sealed it.
I wish I would have waited, it looks fantastic.
We have been moving and I just kind of panicked with moving it from one fridge to the fridge at the new house.
I think I ended up with just under 10#'s, I cut it in half (as you will see) as I am thinking about 1 on the pellet and 1 in the oven?
Still trying to decide.
The following is added.
My memory told me 10#’s. As you can see that was before the trim. Lot of loss but if it’s like last year I will be very pleased.
-
Here are some pics.
-
How many days?
-
45% shrinkage?
-
I think that last photo is one of 2 sections!
Negative, I believe that is the 2 sections in the photo! Wow, that is a monster loss ratio! I wept at 28%! Although, I believe his trim is much more aggressive then mine!
-
45% shrinkage?
I think it's a 45% loss due to shrinkage and trimming
I really wanna try this,
but I'd probably cry at how much I had to trim off (especially @ over $10/lb for rib roast)
I already wanna cry when I'm trimming my $3/lb prime brisket packer and throw away 25-30%
-
If you look at it before I did anything you can see it was thin and had caverns I believe from the ribs. I did trim it aggressively but only to “fresh meatâ€. Think it’s size and shape related? Bentley, remember discussing the feel? Boy howdy this one has it, thinking it’s going to be really good. Without calculating the loss it exceeds 50% I’m positive. It is cut in half like you stated.
-
How many days?
I trimmed it Tuesday past. 37? Is that right?
-
Yeah, the feel is hard to describe to someone who has never felt it! I leave a little more "brown" then you do! The cheap screw in me I guess! Are you cooking it as a roast or steaks?
-
My total loss when I Dry Age is 28%! Just so you know. Not my 1st Rodeo!
what am I missing here?
I have been known to mess up simple math
starting weight 13.2lbs
finished weight 5.5lbs (5llbs, 8.2oz)
5.5lbs / 13.2lbs starting weight = 42% remaining (58% loss)
it looks amazing
and dense
I'll bet it wil be awesome
-
Your math is correct on his cut! The most I have ever loss is 28%. I just don't trim as much off as yorkdude does. I had to quit Dry Aging cuz I could not take 28%!
-
Your math is correct on his cut! The most I have ever loss is 28%. I just don't trim as much off as yorkdude does.
it makes me wanna cry :-[
but it explains why an amazing dry aged steak at a real steakhouse costs what it does
I'm a price/lb kind of guy
like I said,
I get upset at how much of my brisket I throw away (in fat)
but a dry aged steak is so amazing and hard to explain to someone who hasnt had the opertunity to try
-
Yeah, the feel is hard to describe to someone who has never felt it! I leave a little more "brown" then you do! The cheap screw in me I guess! Are you cooking it as a roast or steaks?
Trying to decide how I want to cook it. Big fat steaks definitely have my attention but I don’t know yet.
-
Yeah, the feel is hard to describe to someone who has never felt it! I leave a little more "brown" then you do! The cheap screw in me I guess! Are you cooking it as a roast or steaks?
Trying to decide how I want to cook it. Big fat steaks definitely have my attention but I don’t know yet.
the most amazing steak I've ever had in my life was a 35 day dry aged Prime Delmonico that had been cold smoked then fast grilled on cast iron
I think the steak was like 20oz (it was also part of a $400 dinner for 3 people (oysters, martinis, wine, 3 steaks, some veggi side, and bananas foster) most spectacular meal of my life )
-
It started out as 13.2#'s and it cost $130.00
Weight loss of 2.3#'s while aging.
Trim loss of 5.1#'s.
Left to eat 5.9#'s
If I did the math right it is right at $22.00 per pound finished.
Honestly if it taste like it did last time, I will think that is a bargain, it was outrageous last year.
-
It started out as 13.2#'s and it cost $130.00
Weight loss of 2.3#'s while aging.
Trim loss of 5.1#'s.
Left to eat 5.9#'s
If I did the math right it is right at $22.00 per pound finished.
Honestly if it taste like it did last time, I will think that is a bargain, it was outrageous last year.
when its all said and done, it's well less than half what a decent restraunt would charge
I'm pretty sure my 20oz aged steak was about $100 before sides
of course,
knowing what I know now, I'd probably never pay that again,
I'd buy an amazing cut and do it myself
-
45% shrinkage?
I think it's a 45% loss due to shrinkage and trimming
I really wanna try this,
but I'd probably cry at how much I had to trim off (especially @ over $10/lb for rib roast)
I already wanna cry when I'm trimming my $3/lb prime brisket packer and throw away 25-30%
It is a lot of loss, but for a special occasion and if it really improves the taste/texture significantly I could ignore the cost.
25%-30% loss for brisket seems like a lot. The primes from Costco usually run 15-20% for me. Something you might want to consider is saving the trim fat and rendering for tallow. It's not difficult at all and you end up throwing less of the animal in the trash. It's got a pretty high smoke point, tastes great and is very shelf stable.
https://pelletfan.com/index.php?topic=1219.msg13207
-
Something you might want to consider is saving the trim fat and rendering for tallow. It's not difficult at all and you end up throwing less of the animal in the trash. It's got a pretty high smoke point, tastes great and is very shelf stable.
https://pelletfan.com/index.php?topic=1219.msg13207
thats amazing !!!
I may have to try that