Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: 1 2 [3]   Go Down

Author Topic: Dry aging a 14 pound rib roast- Day 35  (Read 2338 times)

0 Members and 3 Guests are viewing this topic.

just4fn

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 140
Re: Dry aging a 14 pound rib roast- Day 30
« Reply #30 on: December 08, 2021, 09:38:57 PM »
I've decided to take it out at 35 days because it's a Sunday and I can split it with my family that day.  I will show pictures.
Logged
GMG Daniel Boone, Blackstone 36 griddle, Primo XL Kamado with Flame Boss 300 and a FireBoard.

just4fn

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 140
Re: Dry aging a 14 pound rib roast- Day 35
« Reply #31 on: December 12, 2021, 11:02:36 PM »
So I took out the roast and completed my journey at 35 days.  It came out fantastic. Nice deep red color, meat was dense and very flavorful. Here are some pictures:

 [ Invalid Attachment ]

 [ Invalid Attachment ]

 [ Invalid Attachment ]

 [ Invalid Attachment ]

Logged
GMG Daniel Boone, Blackstone 36 griddle, Primo XL Kamado with Flame Boss 300 and a FireBoard.

yorkdude

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2230
  • Lake Elbo-Manhattan Kansas
Re: Dry aging a 14 pound rib roast- Day 35
« Reply #32 on: December 13, 2021, 05:05:56 AM »
Looks terrrific, nicely done.
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: Dry aging a 14 pound rib roast- Day 35
« Reply #33 on: December 13, 2021, 01:18:37 PM »
Funny how they lose that roundness and look more like a NY Strip at the end...You probably have already discarded the trim.  If not, you can render it and use the "steak love" for basting,  One of the steak houses used theirs to do just that before they put them on the grill.  I just cant remember which one, I wanna say Prime in Chicago or Peter Luger's in Brooklyn.
Logged
Bacon is a Gateway Food...

urnmor

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1306
Re: Dry aging a 14 pound rib roast- Day 35
« Reply #34 on: December 13, 2021, 09:35:33 PM »
they look great
Logged

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6880
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Dry aging a 14 pound rib roast- Day 35
« Reply #35 on: December 14, 2021, 09:40:15 AM »
They looked great.  Any reason you kept that big hunk of fat on the tip instead of cutting it off?
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

just4fn

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 140
Re: Dry aging a 14 pound rib roast- Day 35
« Reply #36 on: December 15, 2021, 11:05:03 PM »
Quote from: Bar-B-Lew on December 14, 2021, 09:40:15 AM
They looked great.  Any reason you kept that big hunk of fat on the tip instead of cutting it off?

Fat is flavor.  You can always cut it off after it's cooked.  Delicious.
Logged
GMG Daniel Boone, Blackstone 36 griddle, Primo XL Kamado with Flame Boss 300 and a FireBoard.

okie smokie

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2001
  • Live fast, die young, have a good looking corpse.
Re: Dry aging a 14 pound rib roast- Day 35
« Reply #37 on: December 18, 2021, 04:51:23 PM »
Looks like those are vacuum sealed bags??? If so isn't that "wet" aging?  Perhaps I am confused?
Logged

just4fn

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 140
Re: Dry aging a 14 pound rib roast- Day 35
« Reply #38 on: December 18, 2021, 05:35:33 PM »
Quote from: okie smokie on December 18, 2021, 04:51:23 PM
Looks like those are vacuum sealed bags??? If so isn't that "wet" aging?  Perhaps I am confused?

They are a special bag made by Umai. From their website:  UMAi Dry® is a unique scientifically-proven, chef-tested technology that allows anyone to create custom dry aged steak and dry cured meats at home. The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination. With UMAi Dry® you can craft dry aged steak, charcuterie or slow-fermented dry sausage in any well-ventilated cooler or refrigerator without risk of spoilage.
Logged
GMG Daniel Boone, Blackstone 36 griddle, Primo XL Kamado with Flame Boss 300 and a FireBoard.

okie smokie

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2001
  • Live fast, die young, have a good looking corpse.
Re: Dry aging a 14 pound rib roast- Day 35
« Reply #39 on: December 19, 2021, 10:46:46 PM »
Quote from: just4fn on December 18, 2021, 05:35:33 PM
Quote from: okie smokie on December 18, 2021, 04:51:23 PM
Looks like those are vacuum sealed bags??? If so isn't that "wet" aging?  Perhaps I am confused?

They are a special bag made by Umai. From their website:  UMAi Dry® is a unique scientifically-proven, chef-tested technology that allows anyone to create custom dry aged steak and dry cured meats at home. The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination. With UMAi Dry® you can craft dry aged steak, charcuterie or slow-fermented dry sausage in any well-ventilated cooler or refrigerator without risk of spoilage.
Thanks for the info. Will look into it. 
Logged
Pages: 1 2 [3]   Go Up
« previous next »