I have one in the fridge now "UMAI Dry Aging" but it won't be ready until Jan. 16th. Thought I'd try the dry-age on this for a change.
December 21, 2021, 10:35 AM
Georgeair
quote:
For Prime Rib, Brisket, Pulled Pork, Tri-tip, and such, I wrap the meat in a couple of layers of aluminum foil and throw dry towels into an empty igloo.
To dino and others - to preserve the delicious seasoned bark on this PLEASE try to use something other than foil. Peach paper is the gold standard for brisket cookers, but even a large sheet or two of uncoated Kraft paper will work. If you don't happen to have a 250' roll hanging in your garage (ahem..) you can buy a piece at packing or craft stores, etc.
For an hour hold the cooler will keep the meat plenty warm, and this will help keep bark and seasoning intact. Foil will simulate a braising finish with all the liquid that will accumulate.
All IMHO of course!
You only have integrity once. - imprezaguy02
December 21, 2021, 10:55 AM
ACTEG
Looks great. I just got into smoking recently but haven't built up the courage to do a $100 piece of meat.
December 21, 2021, 11:01 AM
lyman
quote:
Originally posted by Georgeair:
quote:
For Prime Rib, Brisket, Pulled Pork, Tri-tip, and such, I wrap the meat in a couple of layers of aluminum foil and throw dry towels into an empty igloo.
To dino and others - to preserve the delicious seasoned bark on this PLEASE try to use something other than foil. Peach paper is the gold standard for brisket cookers, but even a large sheet or two of uncoated Kraft paper will work. If you don't happen to have a 250' roll hanging in your garage (ahem..) you can buy a piece at packing or craft stores, etc.
For an hour hold the cooler will keep the meat plenty warm, and this will help keep bark and seasoning intact. Foil will simulate a braising finish with all the liquid that will accumulate.
All IMHO of course!
I used miles and miles of peach paper in the meat biz,
For Prime Rib, Brisket, Pulled Pork, Tri-tip, and such, I wrap the meat in a couple of layers of aluminum foil and throw dry towels into an empty igloo.
To dino and others - to preserve the delicious seasoned bark on this PLEASE try to use something other than foil. Peach paper is the gold standard for brisket cookers, but even a large sheet or two of uncoated Kraft paper will work. If you don't happen to have a 250' roll hanging in your garage (ahem..) you can buy a piece at packing or craft stores, etc.
For an hour hold the cooler will keep the meat plenty warm, and this will help keep bark and seasoning intact. Foil will simulate a braising finish with all the liquid that will accumulate.
All IMHO of course!
I used miles and miles of peach paper in the meat biz,
I should not have opened this thread. My stomach immediately started growling. I watched Alton Brown’s video and was inspired. I saw a 3 bone prime rib at the store today. Price tag? $124! WTF!!!! No longer inspired.
If Guns Cause Crime, Mine Are Defective.... Ted Nugent
December 23, 2021, 07:39 AM
SIG4EVA
Looks awesome!
SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE P322 FDE
Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
December 23, 2021, 07:40 AM
Beancooker
Benny, that prime rib looks pretty fantastic. I would happily eat a few slices of that. You should give Beaver Horseradish sauce a try. I would say it’s a fair bit better than Kraft. Looks like a great meal, and sounds like a good time with friends!
quote:
Originally posted by lastmanstanding: Yep I have done that on occasion. But even searing a perfectly done slice of prime rib goes against my grain. Kind of like asking your car detailer to buff you're car to a beautiful shine and then key it when he's all done!
Ahhh, you’re missing the point of cooking. It’s not about how you think it is prepared best. It is creating a moment, a feeling, a taste that they have never experienced before. It’s creating the perfect flavor, which for some, may be tenderloin cooked to shoe leather.
There is a quote from Thomas Keller (Chef that owns The French Laundry). At some point I will have it printed and framed to hang in my dining area as it perfectly states my feelings toward cooking for other people:
Most chefs try to satisfy a customer's hunger in a short time with one or two dishes. They begin with something great. The initial bite is fabulous. The second bite is great. But by the third bite, with many more to come the flavors begin to deaden, and the diner loses interest. It's like getting into a hot bath or jumping into a cold pool. At first, the temperature is shocking, but after a few minutes, you get so used to it that you don't even notice it. Your mouth reacts the same way to flavors and sensations.
Many chefs try to counter the deadening effect by putting a lot of different flavors on the plate to keep interest alive. But then the diner can't focus on anything because it's confusing. What I want is that initial shock, that jolt, that surprise to be the only thing you experience. So I serve five to ten small courses, each meant to satisfy your appetite and pique your curiosity. I want you to say, "God, I wish I had just one more bite of that." And then the next plate comes and the same thing happens, but it's a different experience, a whole new flavor and feel.
quote:
Originally posted by sigmonkey: I'd fly to Turks and Caicos with live ammo falling out of my pockets before getting within spitting distance of NJ with a firearm.
