45 day aged ribeye

[Lilyankee]

@bladz and I met up today to give the 45 day dry aged ribeye a taste test. I think it was a success! We had good conversation, made some deals and enjoyed some food and cocktails. Glad to have a Weber friend who will tell me if my cooking stinks ... hahaha


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[Mr.CPHo]

Nice!

[stillgriller]

Can you elaborate on the aged part? Have you tried other durations etc.

[Lilyankee]

stillgrillerAged a rib roll in an Umai bag, trimmed the steaks and packaged each, individually. I've done wet waging too with good results.  This was my first dry aged experiment. I've read 45 days was the place to start tasting a flavor change.The dry aged steaks at this amount of time definitely have a "different" flavor profile that the wet aged or a steak from the meat market did not. All in all it was good and fun process but not sure it's worth the efforts IMHO.


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[bamakettles]

Cool story..... looks great!


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[bladz]

Thanks again Eric!  I had a great time Saturday.  The food and hospitality were amazing, as always!


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[Bertl]

Thank's for not invite! You guys must have had a great time grill talking, eat good food and drink.

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[bbqking01]

Ok....so I've been wanting to attempt the dry aging thing. This looks good and inspiring. I'll have to try it.


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