stargazer14 Posted June 7, 2013 Share Posted June 7, 2013 I cant tell you how many times I have tried this dry-aging-cheat out, took fantastic photos of the steak in prep, grilled it to perfection, ate the most awesome meals with great wine and a smoke and forgot to take the 'after' photo before I ate it! They were SO good looking I just keep forgetting to take a picture and dive right in! Grilling another tonite, maybe I will remember. Thanks again for this thread. Reds. Link to comment Share on other sites More sharing options...
westg Posted June 8, 2013 Share Posted June 8, 2013 You are welcome! Hello friends, I'm still around, keep on keepin' on brothers! Good ....have been wondering for a while, where is this guy. Always look forward to your posts. Link to comment Share on other sites More sharing options...
Wil Posted June 8, 2013 Share Posted June 8, 2013 You are welcome! Hello friends, I'm still around, keep on keepin' on brothers! Good to hear! Link to comment Share on other sites More sharing options...
Habana Mike Posted June 15, 2013 Share Posted June 15, 2013 Tried out this method with some center-cut filets from the tenderloin my wife brought home this week (love that woman, know's how to shop). With a good trim and the recommendations above, cooked these for about 6 minutes on the BGE at 1200 degrees. Absolutely amazing. Crust was incredible, glorious in appearance. Steaks cooked to a perfect RMR even though looking almost charred outside, juicy juicy inside. Much better than wet aging. Link to comment Share on other sites More sharing options...
LGC Posted June 16, 2013 Share Posted June 16, 2013 Tried out this method with some center-cut filets from the tenderloin my wife brought home this week (love that woman, know's how to shop). With a good trim and the recommendations above, cooked these for about 6 minutes on the BGE at 1200 degrees. Absolutely amazing. Crust was incredible, glorious in appearance. Steaks cooked to a perfect RMR even though looking almost charred outside, juicy juicy inside. Much better than wet aging. Glad you finally tried it out! Link to comment Share on other sites More sharing options...
paulF Posted June 20, 2013 Share Posted June 20, 2013 What a topic ! Love it! Tried this method early this week and i did notice a big difference in the meat and especially the browning/texture of the meat.Flavour was absolutely awesome considering it was an average piece of meat. Was reading about the topic of dry ageing meat and came by this link below stating that ageing meat for anything less than 14 to 28 days does nothing to the meat! The author has done a lot of experiments to back his view up! Very long read by the way and he has another write up on ageing single steaks and why it doesn't work http://www.seriousea...ef-at-home.html I'm a bit confused now because i am very sure that your method have changed the meat even in 2 days but the scientist in me is thinking that's just all in my head after reading that paper !!! What you think ? Here's my results and apologies for the low quality images...: Cheers Link to comment Share on other sites More sharing options...
paulF Posted June 21, 2013 Share Posted June 21, 2013 Read his articles again and totally agree with you Skyfall. This method might not introduce the flavours of ageing into the meat but definitely changes the flavour/crust/tenderness for the better. My confusion came from the point he makes in regards to it being pointless ageing meat for anything less than 3 weeks or so but at the same time he doesn't use salt like this method does which is a major factor in drying the meat. He actually dives into details in regards to the fact that there isn't much molecular changes happening in the meat in such a short time at such fridge temperatures but i would argue that point using the Wine/Cigar analogy where even a tiny percentage change in the grape variety or cigar filler for example can change the wine/Cigar immensely. I believe the same thing happens with meat especially when using kosher salt due to its ability to absorb more water from the meat than your average table salt. All good, time to prepare another few for the weekend Link to comment Share on other sites More sharing options...
Lanejsl Posted July 15, 2013 Share Posted July 15, 2013 . I like your style Skyfall. Link to comment Share on other sites More sharing options...
Lanejsl Posted July 17, 2013 Share Posted July 17, 2013 Indeed Brazo is a genius. Tonight's steak as the best I've ever cooked. Thank you my man. Link to comment Share on other sites More sharing options...
samredarmy Posted July 25, 2013 Share Posted July 25, 2013 Wah!! Looks so much Delicious. Hard to resist. Link to comment Share on other sites More sharing options...
Danston Posted August 6, 2013 Share Posted August 6, 2013 Ive only ever tried a quick 5-6 hour version of this before, but im going the full 48 this time, got a beautiful fresh cut Rib Eye from a local farm shop, started a few hours ago all ready for thursday, ill update tomorrow. Link to comment Share on other sites More sharing options...
Danston Posted August 7, 2013 Share Posted August 7, 2013 24 Hours in, things are looking good Link to comment Share on other sites More sharing options...
Tino Posted August 7, 2013 Share Posted August 7, 2013 24 Hours in, things are looking good I've been here before and then I always devastate it once cooked and forget to take a picture Link to comment Share on other sites More sharing options...
Skyfall Posted August 8, 2013 Share Posted August 8, 2013 Link to comment Share on other sites More sharing options...
Danston Posted August 8, 2013 Share Posted August 8, 2013 It's fair to say its time in the plate was short Link to comment Share on other sites More sharing options...
Danston Posted August 9, 2013 Share Posted August 9, 2013 How did it turn out? Absolutely delicious, Brazos knows his beef Link to comment Share on other sites More sharing options...
Diamondog Posted August 28, 2013 Share Posted August 28, 2013 Link to comment Share on other sites More sharing options...
ogus Posted August 28, 2013 Share Posted August 28, 2013 I got a 7 rib standing roast aging one week. I like to low and slow cook in oven. What temp and how long do I cook this 11.2 lb big boy? Link to comment Share on other sites More sharing options...
ZinZan Posted September 18, 2013 Share Posted September 18, 2013 Your back my man!!! Now where's all the food since your sabbatical? Link to comment Share on other sites More sharing options...
CanuckSARTech Posted September 20, 2013 Share Posted September 20, 2013 Your back my man!!! Now where's all the food since your sabbatical? His ghost is always around... Link to comment Share on other sites More sharing options...
LordAnubis Posted September 26, 2013 Share Posted September 26, 2013 Since i have turned vegetarian while on site for 2 months, ive been looking at this thread over and over.....mmmmm steaaaakkk Link to comment Share on other sites More sharing options...
Optic101 Posted October 2, 2013 Share Posted October 2, 2013 Tried it and the result was wonderful. Brazoseagle that's priceless. Did it 3 ways - classic - rolled in Cayenne - rolled in ground coffee Link to comment Share on other sites More sharing options...
LordAnubis Posted October 2, 2013 Share Posted October 2, 2013 Rolled in ground coffee? As in during the drying process only and then rubbed the coffee off before cooking? Or you cooked it with the coffee on there as seasoning? Link to comment Share on other sites More sharing options...
Optic101 Posted October 3, 2013 Share Posted October 3, 2013 Rolled in ground coffee? As in during the drying process only and then rubbed the coffee off before cooking? Or you cooked it with the coffee on there as seasoning? Rolled it just before cooking in coffee and the cooked it. Got it from TV and was a must try. Link to comment Share on other sites More sharing options...
LordAnubis Posted October 3, 2013 Share Posted October 3, 2013 Interesting. I might try it one day if i ever get the chance. Link to comment Share on other sites More sharing options...
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