<b>Click to Enlarge</b>
(http://www.susanminor.org/Rayeimages/prib1-0.jpg) (http://www.susanminor.org/Rayeimages/prib1.jpg)
Heh he he... suffer baby suffer..[;)]
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Hey Olds,
I hope you don't mind but I'm thinking about using your picture for my screen saver!![:D][;)][:D]
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
PLEASE GIVE US THE DETAILS..........WOW!!!!!!!!!
Jerry
I'm not exactly sure what I'm looking at........but it sure looks good [:p]
<b>Carpe Diem</b> does <b>NOT</b> mean catch of the day
I'd take about a 1 inch slice, some Kosher salt and I'd beed a happy man! Maybe a baker wouldn't be bad either.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Details:
One aged Prime grade Prime Rib--4 weeks wet aged. Some of it cut into steaks and vacuumed and frozen.
Roasted @ 325 F until 135 F--- used a probe.
Turned off oven; opened door to allow for cooling. Then FTO the meat to 142F
F= Foil
T= Towel
O= Oven (at 170 F power off)
If you can age your beef, but are not then you are missing the boat.
Served with home made au jus and horse radish sauce. This was the first cut. It looked better further in.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
I don't feel bad Olds, just hungry!
"A mans got to know his limitations"
Fuzz how are you doing friend, good to see you around.
Hows the new house and job/ You gotta be luv'n it!
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Things is fabulous man! Thanks for asking - the house is finally all together, I'm moving dirt and rocks so I can hog the acreage next year..shesh, the rocks grow from the ground and are a dime a dozen (but nobody wants them!)
The job is killer - best I ever had - just got back from Park City, Utah for a couple of days - on business to boot!
But let's not take away from that awesome hunk of meat that Olds has!
Geez, Chez is gonna have fun with that last line...sorry Olds!
Fuzz
"A mans got to know his limitations"
I'm not touching that one Fuzz, but it is great to hear that all is going well in your part of the world. Glad you are happy.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by jaeger</i>
<br />Hey Olds,
I hope you don't mind but I'm thinking about using your picture for my screen saver!![:D][;)][:D]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
My thoughts exactly[:p][:p][:p].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Olds,
How do you "wet age" a roast?
Your roast looks fab! If you like the taste of rosemary, try putting frest sprigs between the fat flap and the meat along with fresh thyme sprigs. The chef from Carvers showed me his secret for failproof prime rib and the fresh herbs are part of it. I wonder how it would taste with a little smoke? Hmmmmmm[?]
Sue
Well speak of the spice... I just happen to have a nice rosemary bush...[:p]
Wet aging is simple. However, there are few main rules.
1. Only age a whole piece of meat. Like that was a full 7 bone P-rib.
2. Only age meat in the original cryopak from the processor. It will have a grade stamp on it. Don't age a re-pack.
3. Only age #1 choice grade or better. (Yes you can age select...but what is the point then?)
4. Must be held in the temp range of 33F to 37/ 38F. Try to taget 37F you can.
5. Age 21 - 30 days, unless you have a high quality item. Then you can age longer.
Unlike dry aging, wet aging is easy as long as you follow these rules. Also once aged the meat when first cut into will look deep in color.
Here is a posting with photos of an aged Sirlion I did. Aged (http://susan.rminor.com/forums/showthread.php?t=118)
This is one of the two briskets I'm aging at the moment. This is my back up refrig and it normally only gets open 2 or 3 times per week.
<b>Click To Enlarge</b>
(http://www.susanminor.org/Rayeimages/brisketage-0.jpg) (http://www.susanminor.org/Rayeimages/brisketage.jpg)
If you have any more questions just yell~~!
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Man Olds that looks great (PS I'm referring to the Molson Golden you have hidden in the frig.[:D] I thought I was the only one who drank that. But I have to say, the beer seems to taste different since Molson purchased Coors).
Seriously, I have to try wet aging one of these days.
HS,
If you can wet age then just do it! Get a choice #1 grade--don't know what brands you have but I don't care for excel brand. Now the flavor is not going to change a great deal with wet aging. It does enhance some but not like the flavor of dry aging. However, it sure is going to be a whole lot easier to eat.
This weekend I'm going to smoke these two. I will cut the point off and use it for corn beef. Something else I do. When finished I will take the meat and cut it down the center fat line leaving the fat on the bottom piece. Take that piece with the fat on it, a little salt and pepper, and flash brown it under a broiler for looks.
Now don't laugh, but getting back to the Prime rib my wife wants it med to med-well done. So I make up a *cough* Carmel based coloring au jus just for her and drop her piece of meat in it. It colors her meat and she has never figure out she is eating med-rare. She just says... man this is great beef~~! Heh he he ... ya ya I know I'm a BAD MAN!
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
olds....
how does one separate the point from the brisket ?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by CLAREGO</i>
<br />olds....
how does one separate the point from the brisket ?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
look here Brisket (http://askabutcher.proboards42.com/index.cgi?board=essays&action=display&thread=1121786313)
Or Here (http://www.virtualweberbullet.com/virtualbrisket.html)
and here (http://www.virtualweberbullet.com/brisketselect.html)
Don't recommend their cooker but here too (http://cookshack.com/barbeque_guide/101/Brisket101.html)
Maybe these will help[:D][:D].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
A whole brisket is made up of two separate muscles, the point and the flat, and they are separated by a layer of fat. All you need to do is inspect the whole brisket closely, and you will see the two different pieces, each with grain running in a different direction, and you can locate the layer of fat between them. Then, all you need is a little carful work with a knife...
so with fat side down the point is acutally under the flat ?