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Everything posted by just4fn

  1. I bet if rocks were worth money, they would find a way to filter it out.
  2. So, I cooked them separately and used different rub on each and brushed with a honey/garlic/soy sauce glaze. They came out really good. They only took about 20 minutes to cook at 375. I pulled them at 138 degrees and they were perfect. I could see doing them tied together with something in the middle like cheese, bacon, or something to make it special.
  3. I bought a pork tenderloin and they have 2 tenderloins in the package. Do you usually cook both separately or do you tie them together and cook as one piece of loin? Separately they are pretty skinny.
  4. Did you get it taken care of?
  5. I have one of these and it works great. It supports 4 probes and comes with 2. It even comes with probe organizers. It connects to your wifi and can be seen from anywhere you have a connection. If no internet connection, it still connects point to point. Love it. https://www.flameboss.com/product/flame-boss-wifi-thermometer/?gclid=Cj0KCQjw1N2TBhCOARIsAGVHQc7EWONQw6ust1cEZU33CavC26EWq47rtFStBTSP4HrTscmEFEIxNckaAsErEALw_wcB
  6. I would get a piece of square aluminum (easy to cut) and cut it to size so it fits how you want. Cut a hole in the center of it which doesn't need to be perfect, just so the original will slide though. use high temp silicone to "glue" together and that should work. That's all I got. https://www.amazon.com/LavaLock-Smoker-Sealer-Silicon-Adhesive/dp/B01LRLELK0/ref=sr_1_6?crid=13OHDTPD88ZQW&keywords=high+temp+silicone&qid=1652015948&sprefix=high+temp+silcone%2Caps%2C170&sr=8-6
  7. I got my kit from Primo in 2017. https://www.kamadoguru.com/topic/37170-heres-the-reason-for-the-safety-strap/#comment-478323
  8. these work for me. 7.00 for 2 of them. https://www.flameboss.com/product/flame-boss-probe-organizers/
  9. I wouldn't call this dry aging but I would call it dehydrating. Losing some of the water may increase the flavor profile some. Like John said there probably isn't any more benefit for doing this.
  10. I'm sure it will taste awesome because it looks awesome.
  11. Normally I sous-vide a normal size steak for 2 hours then sear. I have a 45 oz ribeye bone in steaks. Should I go 3 hours do you think? Maybe more?
  12. I just bought a 18 lb rib roast on sale. It's in its bag from the butcher. This should last until Christmas shouldn't it? How long can I keep it in the fridge before spoilage?
  13. Cooked 2 35 day dry aged rib eye steaks. They were fantastic.
  14. So I took out the roast and completed my journey at 35 days. It came out fantastic. Nice deep red color, meat was dense and very flavorful. Here are some pictures:
  15. I'm curious also but I don't have a scale that goes that high. I'm cutting it up tomorrow at day 35.
  16. Quote: That’s starting to look really nice. I’m doing my first Umai dry age on a 25 pound bone-in untrimmed rib roast. Mine is about 2 weeks behind yours so I’m following your progress with interest. How many days are you going for?
  17. I don't prep that much. I don't prep before when I cook a chicken. Why would I prep when I cook a big chicken.
  18. Can it get any better??? It looks like you made it to the top of the mountain and every steak is downhill from here.
  19. Here is the 10 day mark. 30 more to go! The meat is a darker red and the fat looks aged. Starting to get the dry aged pellicle
  20. When we go over to someone's house for dinner that has turkey, we ask for the carcass- if they don't want it to make soup with it.
  21. Wife makes turkey and dumpling soup after Thanksgiving. We try to take the carcass if we go somewhere for dinner. Love it.
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