John Setzler Posted November 4, 2021 Share Posted November 4, 2021 39-day dry aged choice angus beef.... 4.8lb cut from the center of the roast... dry brined in the fridge overnight with Atlanta Grill Company's Man Cave Meals AP Mojo... 525 degrees for 15 minutes... another 1:45 or so at 250 degrees to finish it off... let it rest for 15 minutes..... This was the best tasting prime rib I think I have ever had. I think I can improve this process a little by tweaking my 'dry brine' process just a little. They dry aged beef doesn't dry brine as well because of the reduced moisture content. Next time, if there is a next time, I am going to rub the outside of the beef with Worcestershire sauce and salt and then vacuum seal it for a semi wet brine overnight before the cook. Anyway... that's all I have for today Added Video: Nnank76, A.O., Golf Griller and 7 others 9 1 Quote Link to comment Share on other sites More sharing options...
dh14ster Posted November 4, 2021 Share Posted November 4, 2021 Oh, mannn.... A.O. 1 Quote Link to comment Share on other sites More sharing options...
just4fn Posted November 4, 2021 Share Posted November 4, 2021 When it's done dry aging like in your picture, do you also cut the crust off? Quote Link to comment Share on other sites More sharing options...
John Setzler Posted November 4, 2021 Author Share Posted November 4, 2021 2 hours ago, just4fn said: When it's done dry aging like in your picture, do you also cut the crust off? I shave it off before I cook it... just the outermost portions of it. I never go 1/8" deep and usually not that much.... Quote Link to comment Share on other sites More sharing options...
John Setzler Posted November 5, 2021 Author Share Posted November 5, 2021 I added my video to the original post Quote Link to comment Share on other sites More sharing options...
just4fn Posted November 5, 2021 Share Posted November 5, 2021 Can it get any better! Quote Link to comment Share on other sites More sharing options...
just4fn Posted November 5, 2021 Share Posted November 5, 2021 I actually have 3 Umai bags but not any vacmouse strips. Do I need to use a vacmouse strip? I don't really understand what that does or how to use it. If I need it, let me know and I will order some. Quote Link to comment Share on other sites More sharing options...
A.O. Posted November 6, 2021 Share Posted November 6, 2021 Oh wow, that looks good!!! Quote Link to comment Share on other sites More sharing options...
John Setzler Posted November 6, 2021 Author Share Posted November 6, 2021 14 hours ago, just4fn said: I actually have 3 Umai bags but not any vacmouse strips. Do I need to use a vacmouse strip? I don't really understand what that does or how to use it. If I need it, let me know and I will order some. I dont think you will be able to suck the air out of the Umai bags without one but you can try it just4fn 1 Quote Link to comment Share on other sites More sharing options...
just4fn Posted November 6, 2021 Share Posted November 6, 2021 Sounds like it's a necessity. Are you posting a video of your prep? Quote Link to comment Share on other sites More sharing options...
A.O. Posted November 6, 2021 Share Posted November 6, 2021 So what is the purpose of you spritzing it with water before starting the slo cook? Quote Link to comment Share on other sites More sharing options...
John Setzler Posted November 6, 2021 Author Share Posted November 6, 2021 2 hours ago, just4fn said: Sounds like it's a necessity. Are you posting a video of your prep? already did but its on the atlanta grill company facebook page / youtube channel just4fn 1 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted November 6, 2021 Author Share Posted November 6, 2021 2 hours ago, A.O. said: So what is the purpose of you spritzing it with water before starting the slo cook? to moisten the surface to promote smoke adhesion... Quote Link to comment Share on other sites More sharing options...
A.O. Posted November 6, 2021 Share Posted November 6, 2021 Thank you very much! Quote Link to comment Share on other sites More sharing options...
just4fn Posted November 6, 2021 Share Posted November 6, 2021 4 hours ago, John Setzler said: I dont think you will be able to suck the air out of the Umai bags without one but you can try it I just watched the prep video and it answered all of my questions. Thanks for the video! Was it time consuming cutting the crust off of the 4 inch roast or does it slice right off? I would think cutting the crust off of a large roast might take a while and does it have to be perfect? Quote Link to comment Share on other sites More sharing options...
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