Good times ahead

[mattdavis11]

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.

This is perfectly normal behavior.

[Joeaksa]

Bet that is a good weekend BBQ!

[mattdavis11]

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.

[mattdavis11]

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]

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

[Joeaksa]

Originally Posted by LubeMaster77

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]

Originally Posted by mattdavis11

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]

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.