ckreef Posted December 19, 2016 Report Posted December 19, 2016 Today I procured my Christmas Protein. It's an 18 lb Publix GreenWise Angus Beef ribeye primal cut. My idea is to leave it in the cryopac until Christmas. At that time I'll cut an end off and cook for Christmas. The remainder I'll put in my dry ageing refrigerator for a spell. 1
MacKenzie Posted December 19, 2016 Report Posted December 19, 2016 I am already looking forward to this cook.:) 2
skreef Posted December 20, 2016 Report Posted December 20, 2016 3 hours ago, MacKenzie said: I am already looking forward to this cook.:) Me too.. Nothing like having a nice cook on Christmas along with a lazy day of doing nothing. 1
Aussie Ora Posted December 20, 2016 Report Posted December 20, 2016 looking good I'm not sure what I am coming yet but it won't be over the top something quick and simple Sent from my SM-P600 using Tapatalk
bosco Posted December 24, 2016 Report Posted December 24, 2016 Can't believe that I missed this. Soaked in now waiting...
ckreef Posted December 24, 2016 Author Report Posted December 24, 2016 So today I took it out of the cryopac and cut it into 2 chunks. The 4 bone piece on the left will be dry aged until early February. The 3 bone chunk will be for Christmas. (excuse the slightly out of focus pictures) For the Christmas chunk I cut off the bones. Trimmed it up then tied it into a nice round bundle. The Christmas chunk got sprinkled with kosher salt then they both went in the dry ageing refrigerator. I mixed up a Sangria for tomorrow. I figured it was something I could drink on all day while cooking without totally losing my mind. In the refrigerator it goes until tomorrow. Of course I had to sample a glass just to make sure I got it right - LOL 3
Bruce Pearson Posted December 25, 2016 Report Posted December 25, 2016 Meat looks really good, how did the sangria taste? 1
ckreef Posted December 25, 2016 Author Report Posted December 25, 2016 35 minutes ago, Bruce Pearson said: Meat looks really good, how did the sangria taste? The sample tasted good. It'll be better tomorrow after it's had some time to marinate itself. It'll be nice and cold by then too. Most recipes call for sugar. I didn't use any since I used sprite instead of club soda. I have a feeling Mrs skreef will want me to add some sugar tomorrow.
ckreef Posted December 25, 2016 Author Report Posted December 25, 2016 (edited) 34 minutes ago, MacKenzie said: Good luck with that Fingers crossed. I've never butchered and cooked a roast like this. Makes total sense to my brain. Should be good as long as I don't over cook it. Going to reverse sear it. Low-n-slow until 115*-120*. After resting a super hot/fast sear. We all like md rare and if I don't nail it we all would rather I error on the rare side. Edited December 25, 2016 by ckreef
MacKenzie Posted December 25, 2016 Report Posted December 25, 2016 I think you will master that just fine. 1
tony b Posted December 25, 2016 Report Posted December 25, 2016 I'm doing a 3 bone pork roast today. Unfortunately, having to do it in the oven, since I'm at my sister-in-law's with no access to a grill. 1
ckreef Posted December 26, 2016 Author Report Posted December 26, 2016 Figured I better finish up this tread. Remoh's Artisan Bucket Bread (R.I.P. Remoh) Reverse Sear 2
MacKenzie Posted December 26, 2016 Report Posted December 26, 2016 Glad you posted the end of the story. The roast looks lovely edge to edge and all the sides look great also.
ckreef Posted December 26, 2016 Author Report Posted December 26, 2016 24 minutes ago, MacKenzie said: Glad you posted the end of the story. The roast looks lovely edge to edge and all the sides look great also. TY MacKenzie - and there was enough leftover to cut 3 x 1" ribeye steaks tomorrow. Give them a super hot/fast sear and they'll still be md to md rare.
Aussie Ora Posted December 26, 2016 Report Posted December 26, 2016 Nicely done mate great feed .I too was said at Homers passingSent from my SM-P600 using Tapatalk 1
