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First Dry aged Rib-Eye Roast ( pic heavy)

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tbonejc

  • Karma: 2
That's nuthin. I was also in an article about makin' bacon, too. 8) ;)

I think you're my idol now Mark.  Before I just wanted to be like you.  Now I want to BE you.   ;D
#21 - December 01, 2011, 01:39:35 pm

mustang

  • Karma: 1
.

Several years ago, I was interviewed in Maxim Magazine about dry-aging meat. My technique was very much like Dave's. You just want to re-wrap it in fresh cheese cloth every other day to eliminate the contamination of pooling blood.

Just want to mention a fine point that I have been trying unsuccessfully to convince my wife about for years -- LOL.   Most of the liquid in meat is protein-laden water called myoglobin. The reddish color in meat and its juices is not caused by blood. That was pretty much all drained out in the slaughter house. If the stuff on your plate when you slice a steak was blood, it would be much darker, like human blood. If the fluids were blood, then pork and chicken would be dark red.


Check it out here:

http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/
#20 - December 01, 2011, 09:49:24 am

Mark

  • Karma: 13
That's nuthin. I was also in an article about makin' bacon, too. 8) ;)
#19 - November 30, 2011, 09:51:24 pm
Mark Motta
Meatier Creator

PAT YOUNG

  • Karma: 0
Interviewed in MAXIM about your meat? Kudo's to you! :D
#18 - November 30, 2011, 08:17:27 pm

Mark

  • Karma: 13
Several years ago, I was interviewed in Maxim Magazine about dry-aging meat. My technique was very much like Dave's. You just want to re-wrap it in fresh cheese cloth every other day to eliminate the contamination of pooling blood.
#17 - November 30, 2011, 07:14:16 pm
Mark Motta
Meatier Creator

Mike De Zeeuw

  • Karma: 0
What wood did you use to smoke it?
#16 - November 30, 2011, 05:23:46 pm

Smoker Man

  • Karma: 0
just saw this posting.  After ruining rib roasts for years finally saw how to do it on Alton Browns show GOOD EATS.  It was this method.  Turned out perfectly.  This looks awesome and I hope to make one soon.  Holidays coming up so rib roasts will be on sale.  got the freezer ready to store away a bunch.
#15 - November 26, 2011, 10:43:22 pm

PAT YOUNG

  • Karma: 0
I know this is an old post, but DAVE mentioned that 3 temp gauges all read within 1 degree of each other. Anyone who wants to check their gauges just heat water to the boiling point and check the temps- it should be 212 at sea level/ 208 at 2000 feet / 206 at 3000 ft. / 203 at 5000 ft. / and 198 at 7500 ft.- at my house it should be roughly 200 degrees/5500ft.
#14 - August 07, 2010, 01:23:59 am

CarolinaQue

  • Karma: 0
That right there is a beautiful thing!!! :P

I love to dry age my beef as well every chance I get and that looks like it came out perfect to me!!!
#13 - August 06, 2010, 12:45:54 pm

dave from mesa

  • Karma: 0
The flavor was great. Don't know if it was the prep or just got lucky with the cut of beef but it was good.
#12 - February 16, 2010, 06:49:49 am
dave from mesa

Vietnam Vets may be eligible for medical care and disability compensation. Contact the VA if you have prostate cancer or type 2 diabetes.

force

  • Karma: 1
looked great. how was the flavor?
#11 - February 15, 2010, 09:51:31 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

WhiskeyRiverAZ

  • Karma: 1

Thanks, they look great!
#10 - February 15, 2010, 09:13:37 pm

dave from mesa

  • Karma: 0
What temperature did you age the meat in? Looks great!

I started it out in a refer we have just outside at about 34-35 deg. Then decided to move it out to the refer in my shop but it would get warmer than
32-33 deg. Would really wanted it at 38-39. That is supposed to be the ideal temp. Still have the other half of the roast in that refer. Am going to let it set for a while and then cut it into steaks.
#9 - February 15, 2010, 01:31:25 pm
dave from mesa

Vietnam Vets may be eligible for medical care and disability compensation. Contact the VA if you have prostate cancer or type 2 diabetes.

WhiskeyRiverAZ

  • Karma: 1

What temperature did you age the meat in? Looks great!
#8 - February 15, 2010, 10:33:23 am

RudedoggAZ

Now I'm hungry! That looks great...
#7 - February 15, 2010, 09:24:04 am

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