The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Forum Tips & Tricks › Saturday night anticipation
September 14, 2012 at 4:14 am #1447
My wife and I love beef – not on the hoof, but aged to perfection.
This 2 pound chunk of prime rib aged a while back for 45 days is our guest of honor this Saturday night! 😛
The time aging in a Drybag followed by a frozen state in a Food Saver bag makes for great meals whenever so desired in the future. Stocking and re-stocking is worth the effort!September 14, 2012 at 6:50 am #6234
Nice looking beef. What’s the plan for cooking?September 14, 2012 at 7:09 am #6235
Hey Mike – thanks for asking…
I will be hot tubbing it for 75 minutes, then rubbing it with a favorite home made connoction that I’ll be glad to share.
Then on to my BGE to roast indirect at 300 to about 124 degrees internal temp – then off to the side while I get that egg up to a searing temp of at least 600. Then 3 & 3 and off to settle down. Au jus will already be hot and ready. Cut that piece in half, flood it with the au jus, hit with salt and eat until our eyes roll back! hehehe
RonSeptember 14, 2012 at 7:56 pm #6236
Wow that is some plan. I would love to get your recipe for your rub, I am always collecting and trying different ones.
When you say hot tubing do you use an actually Sous Vide machine or just the hot water bath method? I am just starting to learn about Sous Vide, I picked up a controler from Auber Instruments that turns a electric rice cooker or roaster into a Sous Vide machine. I do like my gadgets.
MIkeSeptember 14, 2012 at 8:43 pm #6237
Mike – my hot tub method is merely the meat sealed in a bag and then placed in hot tap water in a small cooler – poor man method I call it!
Here’s the rub recipe:
RRP’s Prime Rib Rub – Though it’s not really mine!
As for a rub I love this one. I just wish I knew where I got it so as to give proper credit as it is not my formulation! It’s terrific on prime rib…with this rub seared on the outside and then the rare tasty meat on the inside!
This quantity will make enough rub for a 2.5 pound boneless prime rib.
1 T ground (dry) mustard
1.5 tea table salt
0.5 tea paprika
.25 tea ground allspice
.25 tea fresh ground pepper
1 tea granulated onion powder
0.5 tea garlic powder
Wet prime rib with Worcestershire and apply rub. Because I like more salt I also sprinkle it with coarse Kosher salt as well.
RonSeptember 15, 2012 at 9:17 pm #6240
Thanks Ron, I will give the rub a try. I am going to purchse my first strip loin today after work. I still havent received my order of Dry bags yet but Monday will be 9 bussiness days since it shipped so it shoulod be very close.
MikeSeptember 16, 2012 at 12:37 am #6241
I ship a product to Canada on an occasional basis and have found 10 to 12 business days is normal delivery experience. One recipient told me how his snooty small town post master challenged what I had declared on the custom slip so he opened the package and then had the audacity – but supported by law to charge my customer an extra $5. The content? a $11 gasket!September 16, 2012 at 3:35 pm #6242
Follow up ( proof of the cook) :laugh:
Here’s that 2 pound chunk-o-cow in it’s naked glory!
Here after a 90 minute hot tub and rubbed with my homemade PR concoction – BTW internal temp was already 109°
After the roasting and searing – sorry the picture was dark – but we were getting hungry!
And as split into his & her size portions!
I served them with my own recipe of au jus plus a sour cream & horseradish sauce mixture which included half and half to make it even richer. Trust me it was worth the anticipation all those days! 45 day aging RULES!
September 17, 2012 at 7:59 pm #6245
WOW Ron that looks great, I cant wait to get started.
- The forum ‘Forum Tips & Tricks’ is closed to new topics and replies.