Pelican Parts Forums

Pelican Parts Forums (http://forums.pelicanparts.com/)
-   Off Topic Discussions (http://forums.pelicanparts.com/off-topic-discussions/)
-   -   Good times ahead (http://forums.pelicanparts.com/off-topic-discussions/535415-good-times-ahead.html)

mattdavis11 04-06-2010 05:29 PM

Good times ahead
 
Now I just have to figure out which way, and how long to age them. I know I'll dry age one for a couple of weeks, but how long and at what temp do you guys prefer? They are CAB ribeye roast, 15-18 lbs each

It's fairly common for them to have been off the hoof for 10-14 days prior to purchase, but there is no date on the bags. The 1/2 roast you don't see is for immediate consumption. http://forums.pelicanparts.com/uploa...1270603619.jpg

This is perfectly normal behavior.

Joeaksa 04-06-2010 05:44 PM

Bet that is a good weekend BBQ!

mattdavis11 04-06-2010 06:07 PM

You know, I hadn't though of it, Joe. That's damn good idea! I have a smoker that I've been sweating, and while still a bit green now, I bet when the time comes, both will be mature.

And there I was thinking of aging, cutting to about an inch and a quarter, vac pac'n and freezing to be grilled or broiled later. Thanks, Joe.SmileWavy

mattdavis11 04-06-2010 08:32 PM

I've never done a wet or dry aged roast aged xx? days smoked over mesquite until the internal temp is 125-130'ish. However, 500 degrees for so many minutes for xx lbs. in the oven, then shut it down, gets old, Even with prime. It's time for something new.

M.D. Holloway 04-07-2010 07:36 AM

Slow cook in a conventional oven at 300F for several hours - covered and simmered with some Aw Juice (as the kids say...)

Joeaksa 04-07-2010 07:46 AM

Quote:

Originally Posted by LubeMaster77 (Post 5281661)
Slow cook in a conventional oven at 300F for several hours - covered and simmered with some Aw Juice (as the kids say...)

Then slap it on the BBQ grill to crisp it up a bit?

Now guys, this is a MANS THREAD, not like the "what is your latest receipe" one earlier!

UGGG, dead and burned cow. Just add beer and thats all thats needed! :)

The Gaijin 04-07-2010 07:48 AM

Quote:

Originally Posted by mattdavis11 (Post 5280678)
Now I just have to figure out which way, and how long to age them. I know I'll dry age one for a couple of weeks, but how long and at what temp do you guys prefer?

These are very good questions! I have always wondered about this..

Do you need a specialized or separate refrigerator??


You see meat aging in these steakhouse lockers - it looks dry and slightly shrunken, but not rotten..

mattdavis11 04-07-2010 07:10 PM

I know the traditional methods to dry age, but I don't think I'll rig up the garage fridge that the meat is in to get the temp constant, which is paramount for supreme quality aging. Close with some temp fluctuation is good enough for me. Probably won't buy cheese cloth either, but I will use an all cotton cloth removing after a day or two so as to keep it from sticking. I may use a salt block, not sure yet.

From what I gather, most don't deviate from the norm, and I can understand why. It can be an expensive mistake. But this CAB cost $5 per lb, so I don't have any qualms about things not turning out perfect. I would if it were prime though.


All times are GMT -8. The time now is 03:40 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2025, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0
Copyright 2025 Pelican Parts, LLC - Posts may be archived for display on the Pelican Parts Website


DTO Garage Plus vBulletin Plugins by Drive Thru Online, Inc.