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Post by Bentley on Dec 25, 2014 3:37:51 GMT 10
4 days of Dry Aging after 20+ of Wet Aging. About a 4lb. cut. Rosemary, fresh Garlic and EVOO paste w/Montreal Steak. Vac sealed for 24 hours! Sure hope this works! Kristin was concerned with the crust, I believe the EVOO and paste will loosen, hope I am right!
Look forward to seeing everyone cooks tomorrow...
Will cook on the Memphis Pro...
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Post by smokey on Dec 25, 2014 10:37:07 GMT 10
I think the crust will come out tasty, It don't look skanky at all like a month dry aged. Lurve that MP  |
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Post by Bentley on Dec 26, 2014 5:12:47 GMT 10
1st Stage of cook done. 15 minutes at 500°, the turn Memphis Pro down to 325° and cook for an hour. It is now tented and will sit on counter for 2 hours.   |
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Post by Bentley on Dec 26, 2014 12:17:56 GMT 10
And stage 3, back in pit for 45 minutes at 325°. Was 113° when it went in, was 127 when it came out, rest for 15 minutes. It was 139° when it was carved. Was as good a Rib Roast as I have had in recent years! Forgot to buy Horseradish! Doh!   |
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Post by smokey on Dec 26, 2014 16:49:56 GMT 10
Now that is beef, Great cook up mate, And interesting stage cooking. Time in, Time out and time in. That should get a few readers wondering. |
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