David Posted February 1, 2019 Share Posted February 1, 2019 I have had a ribeye in a dry ageing bag now for 20 days with the results looking promising. Can’t wait for day 35. Day 1 Day 4 = Day 15 Day 20 3 Quote Link to comment Share on other sites More sharing options...
David Posted February 9, 2019 Author Share Posted February 9, 2019 So I could not wait until day 35, so today I opened my dry aged ribeye (day 28). I trimmed up and cooked over wood on the smokey Jo (which needs a good clean!!!!) I rubbed the steaks with some of the goose fat from the partridge confit yesterday (flavoured with bay leaves, black pepper, star anise and garlic cloves) and seasoned. I used a chimney starter with chunks of kiln dried oak until embers we’re ready for cooking.I served them on a baguette with buttered onions. 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted February 10, 2019 Share Posted February 10, 2019 That look great. They must have tasted brilliant. 1 Quote Link to comment Share on other sites More sharing options...
David Posted February 10, 2019 Author Share Posted February 10, 2019 1 hour ago, Simon said: That look great. They must have tasted brilliant. Cheers, yes they had great flavour. I’m going to go to Makro next week in search for another primal. 1 Quote Link to comment Share on other sites More sharing options...
David Posted March 2, 2019 Author Share Posted March 2, 2019 Put half a rump on today. Going for 28 days again. 1 Quote Link to comment Share on other sites More sharing options...
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