Just a reminder. We're getting close to 30 days away and IF you are going to wet age your PR you should be buying it soon.
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I will be getting mine this weekend.
The meat locker that I've been buying a few items from, gets all his meat already wet aged 30 days....guess I'll give him a little more business this Christmas, maybe take him a couple racks of ribs and some chicken for the wife and kids. They are always glad to see me and say hello. 
Well, have you? You only have 3 weeks to wet age.
I have mine but it won't be wet aged. It seems like all I have done since Thanksgiving is run the smoker. Turkey for Thanksgiving, then 4 salmon Filets, then 21 pounds of pulled pork for a party. %0 pounds of cheese, and then 47 pounds of brisket for the same party. I have done 18 pounds of Summer sausage to go along with the cheese for Christmas presents. The good thing about this years Prime rib was the price. We have shopped at the store (that still has a butcher at the meat counter)for years. They have a deal where every time you buy something, they give you "Points". My daughter saw a sale price for Prime Rib, and ordered a 15 pound rib. She cashed in some of the points, and with the sale price, the whole thing cost 47 cents out the door. This is local beef, and Choice or better.
A post bump for 2016!
To increase the flavor, you could dry age one 45 days and serve it New Year's.
I usually only get 3 to 4 bones and those aren't in the cryovac anymore, which I believe you need for wet aging. Keep saying I'm going to try dry aging one of these years. Not this year though.
Hi Andy,
Dry aging is extremely easy to do without the need of any special equipment. The results are fantastic.
You will discover that wet aging tenderizes the meat, which many want, but does little to intensify the flavor. Dry aging will do both, the reason the high end of the high end steakhouses dry age.
If I may be of help, please let me know.
Tom
Dry aging is extremely easy to do without the need of any special equipment. The results are fantastic.
You will discover that wet aging tenderizes the meat, which many want, but does little to intensify the flavor. Dry aging will do both, the reason the high end of the high end steakhouses dry age.
If I may be of help, please let me know.
Tom
quote:Originally posted by MaxQ:
A post bump for 2016!
The local price chopper has Certified Angus boneless prime rib roasts for 7.98/lb. I found a nice short end one. While it would have been nice to wet age, I'm sure this one isn't gonna be dry and tuff.
I'll cook it for New Years dinner, that's been a tradition around here for a while.
Pretty decent price! Enjoy the Holidays and the PR!!
Anyone ever try the UMAI dry steak bags? They come in all sizes and propose to make dry aging very safe and easy. I will try them someday. Just have not yet. I noticed a black Friday sale.
UMAI Dry Steak Bags
UMAI Dry Steak Bags
quote:Originally posted by Chaplain Bill:
Anyone ever try the UMAI dry steak bags? They come in all sizes and propose to make dry aging very safe and easy. I will try them someday. Just have not yet. I noticed a black Friday sale.
UMAI Dry Steak Bags
After researching the bags, it was discovered that none of the steakhouses that dry age their steaks use the bags. They appear to be a cross between wet and dry ageing which in my opinion would take much longer to achieve the same flavor profile as a normally dry aged roast and therefore I could not find any logical reason to use them.
Dry aging is a relatively simple and safe process using the same equipment needed to use the bags.
Examples:
http://forum.cookshack.com/eve...1020264/m/1202949937
http://forum.cookshack.com/eve...1020264/m/4572963827
Tom
Well, I bought my prime rib for new years a couple days ago, thought I would let it spend a few weeks in the wet aging cooler.
AND....this year I bought prime grade for $14/lb, this will be a first.
Anyone else cooking prime rib for the holidays?
I would love to hear everyone's plans on cooking them. I have a PG 500 so I'm very interested in how you use your PG500.
Ordered a 4-rib, large end, bone-in Angus roast from a good local source that sometimes fails the ordering process. So I have a plan B at the local Shoprite where a coupon will get me a prime Angus roast at $11 per lb, but usually not as good quality. We'll see what happens. So many people, so little time - it will go in the oven for a slow roast with fresh herbs from the garden on top with lots of garlic and olive oil. Sorry no smoker story.
Oh, wait! I forgot that this is for the day AFTER Christmas which is when it worked for everybody to be here. On Christmas I'm doing two racks of loin backs in my AQ for four of us, with a liberal coating of Memphis Mud, sauce on the side later. No muss, no fuss, about 5 or so hours at 250, with no foiling, until the toothpick test is good. Merry Christmas everyone!
This was from Saturday. Christmas prime rib was oven, Saturday's was in the cookshack with 2parts cherry 1part hickory.
Cooked both at 180 to an IT of 135, then rest for up to 90 min. Back into oven @500 for 10-12 min before carving.
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Bought a 7 bone (19+ lbs) PRIME prime rib from Costco for Christmas eve dinner. It was prepared conventionally in my son's oven. I was overruled on smoking. Also King Crab legs also from Costco. Placed on a large jelly roll pan and placed on his gas grill, medium heat for 20 minutes. Both beef and legs absolute perfection.
Sure wish the beef had been smoked but overall, very tender and tasty.
I didn't fight much on the rib roast for "Christmas" (actually 12/26) dinner because the weather was crappy and all the other goings on were too crazy. Also enjoyed a great (although not Prime) Choice Angus 4-bone roast from a local market. I've always use Julia Childs' recipe ("The Way to Cook") and it works every time. 120 - 125 IT in the large end, foil and rest for 30 minutes, then cut the ribs off and slice about 1/2 inch thick. Fabulous.
Crab legs in a dry pan on the grill? Wow, I really have to try that! How were they not dried out?
Hi Jay - The crab legs from Costco are already cooked, they just need heating. I should have been more specific. Only the outside burners were on, not the center 2. And my son said 20 minutes. As soon as he had the grill started, the legs went on. No preheating. So as the grill came up to temp, the legs were gently coming up to temp. He pulls them after 20 minutes. By the way, if you like crab and such, here are some nifty scissors for cutting open the legs, it is what we have:
OLDSARGE, Thanks for the clarification. I love king crab legs and as with shrimp, they are almost always frozen on the boat (crab legs are cooked first). I usually just steam them in a covered oval roaster until hot. I really like to use this sweet meat to make "real" crab cakes with no filler. My problem is that locally they are over $20 a pound. The scissors look interesting, and free shipping! I may have to try those.