OTHER INTERESTS > Grillin' & Chillin'
Grillin' and Chillin'
clark123456:
--- Quote from: BigPrince on August 05, 2018, 08:08:14 PM ---
--- Quote from: clark123456 on August 05, 2018, 07:52:56 PM ---Did you make the rub?
--- End quote ---
Combining spices yes, not a premixed rub.
--- End quote ---
Nice. Can you tell a difference between the point and the flat with pastrami? If so, what differences (flavor, tenderness, texture, etc), and which one is better IYHO?
BigPrince:
--- Quote from: clark123456 on August 06, 2018, 10:55:27 AM ---
--- Quote from: BigPrince on August 05, 2018, 08:08:14 PM ---
--- Quote from: clark123456 on August 05, 2018, 07:52:56 PM ---Did you make the rub?
--- End quote ---
Combining spices yes, not a premixed rub.
--- End quote ---
Nice. Can you tell a difference between the point and the flat with pastrami? If so, what differences (flavor, tenderness, texture, etc), and which one is better IYHO?
--- End quote ---
no
BigPrince:
So couple of “long cooks” coming to fruition this week. Just chopped up a 21day dry aged prime standing rib roast into some ~2” ribeyes.
Costco's finest USDA Prime:
Loaded into the dry ager:
Looking good 7days in:
Just a little bit of bark to trim at 21days:
Trimmed up deliciousness ready to cook:
Sent from my iPhone using Tapatalk
patman:
Damn don, those looks awesome!
jc79:
You're seriously raising the bar on the Grillin and Chillin thread. Nice!
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