Cooking w/ SW338 on Sat Night!

[Silentweapon338]

So here we have a home made dry aged 55 day ribeye. Yes, it will appear slightly grey, as many dry aged do. I juxtaposed it with a reg Filet to show internal temp. Which was 128 before I pulled let rest for 10. Then hit it on a sear at 1000 degrees for 1 min a side to sear in that goodness, and sides by eye, just to get grill marks. The other 3 are regular filets. The wife doesn't like dry age, and the kids aren't getting my stash. A wonderful sauté butter sauce made with fresh garlic, thyme, sage, butter, and some grease from the bacon.

The potatoes are twice baked, with home made bacon. Cooked for 1.5 hours pulled carved. Guts thrown in the pot mixed up with some goodies, eventually placed back in the hulls and finished out.

Pineapple cooked low and slow on the grill with a jalapeño olive oil glaze with salt & pepper.

Then just some new fashioned Florida corn in the shuck in the microwave.

I must say it was delicious!

If you have never tried dry age do it!

If you have never made your own, dont! Far too much waste. It has a wonderful taste, and is truly unique if you get around 50-60 days, but it just isnt worth the time and waste!

I did a bone in Ribeye, 2 bone out Ribeye, and 1 New York Strip. I carved it up 2 weeks ago or so. I've had it twice. I played with cooking style. I nailed it tonight.



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