The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Food Pics – Post Your Pics
- This topic has 12 replies, 4 voices, and was last updated 11 years ago by Barry.
March 12, 2012 at 10:51 pm #1380
That’s right, were all here because we love food, in particular: Steak.
And I enjoy reading other post’s on this forum that have pics of other’s process’s and fridge setups. It’s good to compare your techniques and methods to others, and to see their setup, and hopefully pick up some tips along the way.
Here are a few quick pics of a Canada AAA Angus Striploin, equivalent to an upper end USDA Choice. Aged 28 days in an All Fridge (no freezer), with two battery operated fans (used in small fridges such as in an RV) used to circulate he air.
Click here for the fan.
The temperature controlled via a Ranco temp controller. The fans and Ranco ideas were tips I picked up from other members in this forum. Thanks for the tips!
The finished product pic will come tomorrow. Stay tuned.
Post your pics of your food porn!
KwoodMarch 14, 2012 at 1:08 am #5800
And here it is!March 14, 2012 at 2:46 am #5801
Wow! Fabulous! Thanks for sharing.March 14, 2012 at 3:04 am #5802Matthew GarciaMember
mother of god!!
That looks fantastic. Nice choice on the wine. Ruffino Chianti is so cheap but sooooooo smooth.
Thanks for posting!!March 15, 2012 at 1:12 am #5808
First one! A ribeye which was choice grade and was in the bag for 35 days…
Initial weight was 15.3 pounds and final weight was 7.8 pounds.
So after seeing this, we decided to salt a couple of them instead of sous vide. We grilled them on the Primo and put up the rest for future use.
Really, really tasty. Ribeye # 2 is shortly behind and we will do a prime grade for # 3 even though this choice grade was as tender as good prime!March 15, 2012 at 2:56 am #5809Ron PrattMember
15.3 and then 7.8? Just for kicks and giggles you might want to trim a WHOLE bunch of that hard fat off in the future, before starting the aging process…March 15, 2012 at 10:43 am #5810
Thanks for the advice. I will do that on the next round. It will fit in the bag better!March 15, 2012 at 10:38 pm #5811
Wow aiki, those look perfect! Do I see bacon wrapped around that asparagus?March 16, 2012 at 1:35 am #5815
Thank you. Yes, those are bacon wrapped asparagus. All was cooked over a wood fire.March 16, 2012 at 1:41 am #5817Matthew GarciaMember
i just have a propane grill (small one at that). Next goal is to try do wood or charcoal grill.March 16, 2012 at 1:45 am #5819
You can start with a charcoal grill and use lump charcoal. An electric fire starter will prevent flavor from charcoal lighter fluid. After the fire has matured, add some mesquite or pecan chips to the coals and add the meat!
Have fun!March 16, 2012 at 1:56 am #5821
Ah yes, cooking over lump char wood adds a whole new element. RRP and myself both use Green Eggs, and aiki either uses a Primo or an Egg, nevertheless, same ceramic cooking method. Yoe can sear a steak at 700 degree, then roast it at 400 to finish it. Others swear by sous vide, but haven’t tried it myself, not that I’m willing to try it someday.March 16, 2012 at 2:03 am #5823
I have had a BGE for 12 years and added a Primo Oval XL last year. They are both marvelous cookers. You can cook really hot and fast, low and slow, direct and indirect and on and on. When the salesman told me that the BGE was the only cooker I would need, I doubted him. Time and experience has proven him correct! An excellent investment, indeed!
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