Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on August 23, 2023, 03:17:53 PM
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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!
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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.
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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?
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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.
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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!
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I have not Aged one in several years and forgot how much change there is in appearance just 24 hours!
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This is 8 Days in. You can start to see the outer Desiccation. It has probably lost 5-6% of it overall starting moisture!
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Looking good.
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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!
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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!
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Starting Week 3, I guess technically this is day 15. To me, it seems the controlled RH Ages the Beef a little more evenly!
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Day 21/Start of Week 4
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The Top Sirloin after 12 days.
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I was wondering why I didn't read anything about how folks enjoyed your cooking. I thought you were going to see Texas vs Alabama, and I just re-read the title to recognize it is Texas A&M :-[
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The sirloin is on the “excitement plan” it seems.
It all looks outstanding so far, making me think about doing another standing rib roast!
Nicely done.
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Day 29/Week 5.
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Well, my friends Sirloin is done. 25 days, 27% moisture loss. I take it to him tonight. Will be curious his take on Dry Aged Sirloin!
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Are you trimming it for him or leaving that for him to do? Curious what it weighs after trimming the outside off and how much loss that represents and what the cost per # equates to after aging and trimming from original cost/#.
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He will do his own trimming. I asked him to weigh the trim!
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From 17.2lbs. to 9.5lbs between fat trim, moisture loss and Dry trim. So about 45%.
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Looks good, now for the taste test.
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Looks good, now for the taste test.
Exactly my thoughts.
Enjoy.
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When and how is it being cooked? Anxiously awaiting the final results and review.
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Looks great.
What will you do with the trimmings, save and grind up when you grind some burger meat?
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Will try sand remember to snap a few pics of cooked and cut. The trim went to the Turkey Vultures!
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It definitely is not Fresno and Bulldogs Stadium, or the Mountain West! Tough loss! The kid in the last photo standing up had a hat on that said...'Make Texas a Country Again"...
Loudest crowd I have ever heard at a game. Bama had 3 consecutive false starts called at one point!
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The old school Farrah Tshirt.
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I'm more interested in the food than the game ;D
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I'm more interested in the food than the game ;D
Same with me, I would be more interested in watching all the people than the game. I was never a sports guy.
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I watched and enjoyed some of the game on TV. Due to mobility issues, I don't get to go to many games anymore. When UW plays AZ State here I try to make the game. Lately my Almamater has been playing on national TV and I've enjoyed watching.
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I'm more interested in the food than the game ;D
Same with me, I would be more interested in watching all the people than the game. I was never a sports guy.
Oh, I am quite the opposite. I usually only watch sports on TV every night. I am just more curious about the food Bentley made than I am of that particular game that he attended.
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I did not get a picture of any of it, sorry, just to much going on. I did vac seal it and bring it home, wont be quite the same, but will try and post a picture of the roast. Kristin's saffron rice was very good, a baked potato is a baked potato. The only salmon at Costco was Sockeye, a little disappointing in my book. It cooked fairly well on their grill, but still stuck a bit, so not aesthetically pleasing. But most ate beef, so that was a surprise!
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Were you pleased with the outcome of the beef after cooking it?
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I was not at the time, but the side view of the roast did not look this rare when I was carving. It looked brown. I was sure that it had been overcooked, even though the IT numbers said it should look like this! I did not even eat that night. I did have a very small slice and it was tender, so that alleviated some fear!
Were you pleased with the outcome of the beef after cooking it?
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Looks great!
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Looks perfect!
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It does look good.
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I am getting ready to age some beef. My Inkbird Hydrometer arrived in the mail the other day. I have a dedicated refrigerator that I am getting prepped and ready to go. However, I do have a few questions I am hoping you can help me with.
The biggest decision I need to make is whether to go with top sirloin or prime rib. I like top sirloin, it is more economical and has good flavor. Would the taste difference be worth the “upgrade” to prime rib? Whichever cut I choose, the plan is to serve thin slices on garlic toast rather than carving larger slices of beef.
The other question was about the amount of time the sirloin and the prime rib were aged. Did it seem to be about right? Would you go more or less days with either of the cuts?
Thanks for your help!
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I never tasted the Sirloin, was done for a friend. The cooked photo he sent me showed it sliced as medallions, it was a rare, but looked outstanding! He said he felt the loss was worth it and would do it again. He felt it enhanced the USDA Choice. So I am gonna assume that he felt the 25 days was enough/sufficient. About 27% before trim, I have no idea how much trim.
As far as the Rib Roast. I have said this the last few times I have Dry Aged (I was trying to be The Man in Texas)...To much waste of meat in the Dry Aging process for me on a $13/lb meat. Wet Aged is virtually the same tenderness and flavor and you have 3% loss compared to 30%! Maybe things would be different with Prime.
To answer the last question, for the way you are serving, I would go Sirloin. Hope it helps.
I do have a few questions I am hoping you can help me with.
The biggest decision I need to make is whether to go with top sirloin or prime rib.
The other question was about the amount of time the sirloin and the prime rib were aged. Did it seem to be about right? Would you go more or less days with either of the cuts?
Thanks for your help!
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I am getting ready to put the top sirloin roast in the refrigerator tomorrow to start the aging process. It should be 28 days when done. I am assuming that since the roast will lose a significant amount of moisture, there is no need to salt the roast.
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There is not need to salt the meat from the Dry Aging perspective.
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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.
Can you describe your two phase process?
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Start the meat uncovered in a 500° oven for 20 minute. While meat is still cooking in oven, reduce to 325°, cook for one hour. Remove from oven, tent with foil and leave on counter for 90 minutes (meat should be about 115° IT). About an 90 minutes before you are to serve, put meat back in 350° oven. Cook until your IT is 15° below your serving temp. Remove from oven, tent and rest till serving.
Never tried this on a small roast, usually 12-17lbs Rib Roasts.
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Thanks! Getting ready to cook the roast I have been aging. As I was reviewing the thread last night, I noticed the two phase process and was curious what it was all about. I probably will go a more conventional route in the smoker today. However, I will keep this in mind for the future.