Small ribeyes

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egghead
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Small ribeyes

Postby egghead » Sun Sep 23, 2018 7:34 pm

Small but real tasty. I dry aged the primal go these for 80 days. Have a few left in the freezer. I wrapped the primal in cheesecloth and soaked in a Cabernet for a few hours before going in the fridge for 80 days. Grilled on the mini BGE.
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Re: Small ribeyes

Postby bsooner75 » Sun Sep 23, 2018 7:53 pm

Great looking meal


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Re: Small ribeyes

Postby rms827 » Sun Sep 23, 2018 8:34 pm

Nice. :salut: :cheers: :chef:
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Re: Small ribeyes

Postby OldUsedParts » Mon Sep 24, 2018 5:28 am

way to geaux, Amigeaux :tup: :salut: :cheers:
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Re: Small ribeyes

Postby Williep » Mon Sep 24, 2018 6:06 am

Good look'in plate of food right there. :cheers: :cheers:
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GRailsback
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Re: Small ribeyes

Postby GRailsback » Mon Sep 24, 2018 9:50 am

Good looking groceries EH. Does the wine give them any sort of different taste?
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Rambo
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Re: Small ribeyes

Postby Rambo » Mon Sep 24, 2018 7:44 pm

You have much more patience than I
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egghead
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Re: Small ribeyes

Postby egghead » Mon Sep 24, 2018 8:15 pm

GRailsback wrote:Good looking groceries EH. Does the wine give them any sort of different taste?


There really wasn’t any difference from the wine that I could tell but the dry aging really enhances the beef flavor. This is my third dry aging of a primal. I may try again with bourbon - a friend in Delaware has done it a couple times with bourbon and says you can pick up the flavor.

This was a select primal that had the taste of a much higher grade.
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woodenvisions
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Re: Small ribeyes

Postby woodenvisions » Mon Sep 24, 2018 8:37 pm

Goes to prove time well spent pays off !
Looks like a nice meal for sure :)

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