No Roll Ribeye

hard to really tell but looks like a boneless ribeye roast. I did a smoked boneless ribeye last Christmas that turned out really nice.

If yours turns out as nice as TN Q's, take good care of that butcher. Like buy him a Christmas gift or something. That's a great price for ribeye. His specialty may work to your benefit as he cuts the price on those that don't live up to his standard. May be a win/win.

TN Q
Nice post! I like what you’ve done with the ribeye, but the eggs have really caused my curiosity to peek. Are they hard boiled and peeled? How did they turn out? The main course may be the meal, but the sides are what put it over the edge.
Good advice Pags. Now I'm wishing I would have scarfed the other two ribeyes.

Arnie, the eggs are another experiment on Smoked Eggs.

Cool! I have got to try the eggs.
I love eggs. Not supposed to eat them, but I love them.

From what I can see on your pic, the meat is pretty well marbled for a no-roll. The real test is looking at either side. You should see a moderate amount of marbling.

Save yourself the extra $14 by cutting it yourself...it's quite simple. If you plan to smoke it whole or as smaller roasts, you'll want to leave the excess fat alone.

The other side has a good fat cap on it.

It’s beginning to look like I may have to stick him in the freezer for a couple weeks cause my honey do list is starting to back up on me

if you keep it in the cryovac you can wet age it in the fridge; just keet the temp around 34.

Yeah? So how do I wet age the ribeye and what does it entail?
Will I need to do some heavy trimming after I wet age?
How long can I wet age it?

wet aging is simple: just leave it in the cryovac and keep the temp at 38 or below. No more or less trimming than what you would do otherwise. Here is some interesting forum reading on the subject.

That was a good read and very informative.

I’m beginning to think I may just want to wet age it for a couple of weeks and smoke it when my brother and sisters are home.

From what I've read, you've got to keep the temperature 38* or lower, so, make sure you keep it in a refrigerator that's opened infrequently. Let us know how it turns out.

I have no idea when the kill date was and the box is long gone. The sell by date on the ribeye is September 2.

The cryovac is intact and the meat looks good with no odor on the packaging. If I save it until my whole family gets back together I would smoke it to serve on September 12th. Is that too long to let it wet age in the refrigerator?

With this whole egg thing going on now my wife is starting to freak out.

If I know the kill date, I'll wet age up to 60 days.

You're only talking about 10 days or so, that will work, just make SURE the fridge temp isn't above 40, and close to 38 or below.

quote:

Originally posted by Chef-Boy-Arnie:
...With this whole egg thing going on now my wife is starting to freak out.

Tell your wife to trust us. I've personally been wet aging for over ten years and I'll be teaching a PR101 this fall and I will tell everyone in class to age their meat for christmas prime rib, min of 30 days if they can.

Oh and tell her any liquid in the bag is NOT blood. It's part of the aging process, but it's NOT blood.

Thanks Smokin. My wife is so freaked out now with this salmonella thing it isn’t funny. I even tried to calm her down by telling her the steaks at our favorite steak houses have been wet aged for a couple of weeks and that’s why they taste so good. She says now that she knows that we won’t be eating steak anywhere now.

quote:

Originally posted by Chef-Boy-Arnie:
... She says now that she knows that we won’t be eating steak anywhere now.

I don't get it. If she's talking about wet aging, they she needs to go take a food safety class and understand what's going on. It's a perfectly safe method to provide for aged steaks. Show her a picture of DRY aged steaks with all the mold.

And does she like tender steak? It's one of the two methods to get them, dry or wet aging. Well, that or buy Prime Meat, but the Prime stuff is what gets' aged.

I know, I know. We’ve been married 37 years, and in that time I have been able to tell her very few things. When we first got married if it wasn’t charbroiled to shoe leather she wouldn’t eat it. It took a while but I converted her over to a nice medium rare steak. Or prime rib. She was a head cook for an elderly living complex for several years so she’s had all the classes. Now that she knows the rest of the story my life may be difficult for a while. I think its going to just be one of those too much information things. I’d be afraid to show her a picture of something that has been dry aged

Chef-Boy-Arnie

Seems to me like you have a problem that you will have to learn to live with!

Sometimes too much information is dangerous!

quote:

Originally posted by tigerfan:
Chef-Boy-Arnie

Seems to me like you have a problem that you will have to learn to live with!

Sometimes too much information is dangerous!

I think he already has... for 37 years now

If you convince her to try the steak, don't serve them raw. Make hers medium-medium well.

Or you can do like I do when I make lamb for dinner. Barbecue chicken for the co cook, if I can borrow an expression.

Most of the time I just don't tell her. She liked my smoked beans until she saw me put mustard in them. Now she can't eat them.

Hide the mustard in a molasses bottle

LOL! Didn't think of that. She doesn't usually watch when I cook