It's Grilling Time! The Official Stangnet Grill/Smoke Thread
- Thread starter Olivethefet
- Start date
I've been watching a lot of videos on YT lately by a guy called Guga. He does a lot of stuff with dry aging at home. You can get these special bags now that allow you to dry age meat in your frig safely. I went ahead and bought a dry aging bag and it should be here today. My wife has been talking to our local butcher and he is going to get me a bone in ribeye loin. I'm only going to get about half the loin, but he wont have any trouble selling the rest. I'm going with prim grade meat.
The dry ageing process takes at least 35 days, so this experiment will take some time, but if it comes out anything like the stuff I've been watching its gonna be awesome!
Any of you guys mess with dry ageing?
View: https://www.youtube.com/watch?v=tGaVzrCIDB4&t=446s
The dry ageing process takes at least 35 days, so this experiment will take some time, but if it comes out anything like the stuff I've been watching its gonna be awesome!
Any of you guys mess with dry ageing?
View: https://www.youtube.com/watch?v=tGaVzrCIDB4&t=446s
That was a fun video, interesting stuff on dry aging.
The pork thing is especially interesting.
Let the food **** begin! The wiffie picked up the meat today. The bag shows up tomorrow and I'm borrowing a vacuum sealer from someone at work. More pics to come...
What is it? What is it? What is it? (you have to say that really fast to get my meaning).Let the food **** begin! The wiffie picked up the meat today. The bag shows up tomorrow and I'm borrowing a vacuum sealer from someone at work. More pics to come...
I guess foodporn is ok but if you separate it. It's bad 
. Dave, it's a bone in ribeye Lion. I'll take better pics tomorrow when I put it in the ageing bag. I dont want to risk contaminating it! Its basically 6 tomahawk ribeyes that haven't been separated yet.
. Dave, it's a bone in ribeye Lion. I'll take better pics tomorrow when I put it in the ageing bag. I dont want to risk contaminating it! Its basically 6 tomahawk ribeyes that haven't been separated yet.
Now see, you mentioned that cut of meat in your previous post but I was (am?) too slow and dull to connect the two, lol.I guess foodporn is ok but if you separate it. It's bad
I guess foodporn is ok but if you separate it. It's bad
I [really] enjoy tomahawk steaks. They can be hard to cook right but it's worth it when it comes out good.
I've been doing a mixture of hardwood charcoal and briquettes. I do 3 min a side covered in foil and 4 min a side without and the fire choked down with smoke. It's hard to get the center just right when you're so used to cooking steak s without the bone in it. Cut-wise, there [is no] better... period.
My only advice for this project is POTATO!
Make your favorite and ensure there are leftovers because the breakfast burritos in the morning....
The plan is to slow cook them in indirect heat to the desired internal temp. Then using a very hot fire sire them for that perfect char. In theory its perfect. We'll see how it turns out.
I got a box today.
Now, for what was in that box? Eighteen pounds of Japanese cow parts, the brisket to be specific.
The picture doesn’t really show how great the marbling is.That‘s a full size cookie sheet under it so you can tell the size of the brisket.
So I’m set to start this Saturday night at about 11:00. I’m figuring 12 hour cook and a three to four hour rest.
Helluva first real smoke for my new smoker.
Now, for what was in that box? Eighteen pounds of Japanese cow parts, the brisket to be specific.
The picture doesn’t really show how great the marbling is.That‘s a full size cookie sheet under it so you can tell the size of the brisket.
So I’m set to start this Saturday night at about 11:00. I’m figuring 12 hour cook and a three to four hour rest.
Helluva first real smoke for my new smoker.
Well, I dont have Japanese goodness to share but I am committed at this point with my meat experiment.
It's all packaged up in its special bag. Now all I have to do is wait till September 2nd.
It's all packaged up in its special bag. Now all I have to do is wait till September 2nd.
I bought a nice partial brisket from one of our “higher end” grocers today (5 pounds).
I’ll smoke it with the wagyu brisket. I want to see the difference in flavor.
So, 23 pounds of beef, there might be leftovers....
I’ll smoke it with the wagyu brisket. I want to see the difference in flavor.
So, 23 pounds of beef, there might be leftovers....
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