The first of many to follow

[Rob Babcock]

You can get them from Amazon.

[Robbie Miller]

Thanks, got’em.
Robbie

[Dr. Frederick Howard]

Ron,

I completed my assignment on Wednesday, the 60th day. I cooked a sample of each on my BGE as it was delicious! I took pictures and tried to post to the forum. There was apparently a step that I forgot because the only thing posted was the link itself. So please guide me through so that you can take a look at my work.

Doc

[Ron Pratt]

quote freddh” post=3211:

Ron,

I completed my assignment on Wednesday, the 60th day. I cooked a sample of each on my BGE as it was delicious! I took pictures and tried to post to the forum. There was apparently a step that I forgot because the only thing posted was the link itself. So please guide me through so that you can take a look at my work.

Doc

What was the picture host you used? Did you read the suggestion at the very top? While I do not want to chastise you, but if you would have just invited me over I could have taken care of this issue :laugh: :laugh: :laugh:

[Dr. Frederick Howard]

Ron,
I used Photo bucket, created a folder with the pictures, copied each photo’s direct link. When I pasted the direct link showed up and not the pictures themselves. BTW, I knew that you would be too busy proocessing your 60 day dry age to invite you – besides Washington state is a long journey for steak. Maybe not…
Doc

[Ron Pratt]

Doc, Please try again since PhotoBucket works fine here – it’s what I use myself. Just cut and paste the link that startes with IMG.

[Dr. Frederick Howard]

Ron,

You’re pretty close to being an unadulterated genius.

This shot is the sirloin in the bag.

This is the Rib Eye.

Sirloin after removing from the bag.

Ditto for the Rib eye.

Top Sirloin with top cap removed. Will use for medallions or some dish that will be braised with probably a creamy sauce.

Could’ve cut in a different direction. However I usually use Sirloin in an onion/garlic infused gravy comfort food entree.

Finally, my Rib Eyes!

These are both USDA Prime and the interior marbling remained intact. Will further trim before putting on grill. Cooked a sample of each on my BGE with Mesquite and it was quite the experience. The beefy flavor came through as I only seasoned with Kosher salt and pepper. Cooked to about 130 degrees, let rest for a few minutes. I am sold on this method of aging. BTW thanks to you and this Forum!

Doc

[Ron Pratt]

WOWSER!!! The marbling in that prime is beautiful! Now to enjoy your efforts one meal at a time. BTW if you are sharing any of that aged beef then you better brace yourself for a ton of accolades to be piled on your shoulders!

[Dr. Frederick Howard]

Ron,

This is what you can expect from Costco when the store for your area is opened. Again, thanks for all you help and guidance.

Doc

[Mike Eaket]

Well my Rib finally hit 43 days on Sunday, so it was time to cut and trim some steaks.

I did cook a couple for super and tried out my Sous Vide set up, I had more pictures of the cooking
but they accidently got deleted. I will post more next time. My wife was very hesitant to try
the Sous Vide, but after the steaks were cook and grilled on the BBQ she is hooked on Sous Vide.

[Ron Pratt]

Looks GREAT! You have some wonderful meals ahead! What will you be aging next? BTW it took me a couple years to build up a reserve of frozen, aged steaks. Only once did I end up with just a few assorted ones on hand and I vowed I’d never get caught like that again…after all once you get hooked you’re hooked! :laugh:

[Dr. Frederick Howard]

Wow! Look at the color of the rind on that great looking piece of meat. Reminds me of how beef looked that was aged back on the farm 40-50 years ago.

[Author]

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