Grillin' and Chillin'

[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:



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[patman]

Damn don, those looks awesome!

[jc79]

You're seriously raising the bar on the Grillin and Chillin thread.  Nice!

[gint2]

Ribeye... FTW!!! Those look awesome!

[Raisinhead]

Don, what night are we cooking these bad boys?

[DOUG]

Those look awesome!, how are you storing/cooking from this point?

[BigPrince]

@Raisinhead You bringing an egg to GATRfest? If not, when is the neighborhood competition? lol

@DOUG storing vacuum sealed, freezing what I don't use this week. Will season with kosher salt, pepper, garlic powder, thyme, then basically reverse sear with sous vide @129 for 3hrs then sear.  Delicious.

[Raisinhead]

@Raisinhead You bringing an egg to GATRfest? If not, when is the neighborhood competition? lol

If I get an egg to GATRfest, you gonna hook it up?

[BigPrince]

@Raisinhead You bringing an egg to GATRfest? If not, when is the neighborhood competition? lol

If I get an egg to GATRfest, you gonna hook it up?

If you can throw down a reverse sear on an egg at gatrfest I'll bring some dry aged steaks... Friday night steak night?

[Will]

Labor day was a success. Packed out the Kamado Joe Jr.

Go Dawgs!

[tcdawg]

Labor day was a success. Packed out the Kamado Joe Jr.

Go Dawgs!

Very nice

Is that a medium sized grill or a monster Butt?

[Will]

Labor day was a success. Packed out the Kamado Joe Jr.

Go Dawgs!

Very nice

Is that a medium sized grill or a monster Butt?

It's the Joe Jr so it's not very big. I think the grilling surface is 16” if I remember correctly. That's a 8 lb. Boston butt for reference.