What are you guys cooking!?

[Cpittman428]

Put my pineapple rinds on the coals for flavored smoke

Hawaiian burgers coming right up!

 

[BRKLYNZ28]

All dirty now😉

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[mysunnshine]

My turn...... I'm cooking two shoulders, brisket, and some beans for my wife's church women today. Being up since 4am to get it all cooking suckered though. In another few hours it (and I) will be done. Yay!

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[Cpittman428]

Carribean Chicken

 

[cattleman1977]

applewood smoked ribs with homemade rub and sauce and sweet corn and potatoes harvested this afternoon. Gotta love that first meal of the summer where almost everything on the plate you raised. (I don't raise pork so I can't say I raised every bit of it.)

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[jerseyjeeps]

 

[mhinchliffe]

Mmmmmmmmm! Beef jerky[emoji106]

Did 3.2 lbs today and have another 3.5 lbs in the queue [emoji12]

 

[Cpittman428]

Mmmmmmmmm! Beef jerky[emoji106]

Did 3.2 lbs today and have another 3.5 lbs in the queue [emoji12]

Love the home made jerky hanger! That's a Jeep owners ingenuity at work!

 

[cattleman1977]

No doubt!!! ^^^^ I'm going to try that this fall when hunting season rolls around!


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[mhinchliffe]

Here's my recipe I use. Super simple, suits everyone's tastes and I can turn it out in 3 hours at 175* in the oven.

http://m.allrecipes.com/recipe/58946/dads-jerky-marinade/?mxt=t06rta

 

[mhinchliffe]

If I get the wife's oven dirty I'd be hanging in there with the jerky😱

Love the home made jerky hanger! That's a Jeep owners ingenuity at work!

 

[BRKLYNZ28]

The wife is away [emoji106] [emoji106] and simple is better

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[revho]

The wife is away [emoji106] [emoji106] and simple is better

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Nathan's dags?

 

[gr8dain]

Steaks and cilantro line chicken (and a Session black lager)

 

[Bryanf]

Beef Dogs and Andouille Sausage

 

[cattleman1977]

As a cattleman I always have plenty of great beef in the freezer. However, the steaks always seem to be the first thing to disappear. So...



I buy vacuum sealed eyes from Sams Club and wet age them for thirty to forty-five days.



This eye has been aging in my fridge for more than a month. I cut it tonight and you can't believe the quality of steaks it produces.





As long as the package is still sealed the meat is in great shape!

 

[tower210]

What are the limits for wet aging like this?

 

[SCJeeper]

HOLY COW!!!! I cannot believe this thread is still going! I guess you boys do love to eat......I mean cook :-)! Been a while since I have been on but back in the saddle now. In the beginning of this thread I mentioned that I had 53 LBS to loose and I did exactly that. It's a constant battle but worth it. As a meat lover, I have some awesome Paleo recipies if anyone is interested.

 

[cattleman1977]

What are the limits for wet aging like this?

I'm comfortable going 45 days. I've had two ribeyes in the fridge since early July and cut up the one pictured last night. The only reason I did it was because we had some company unexpected last night and didn't have any steaks thawed.

I had a prime tenderloin earlier this year that I forgot about and it aged for over 60 days before I sliced it. It turned out fine but I wouldn't recommend that.

My refrigerator is set very cold - parts of it will freeze things. My family has been doing this for years and it works fine as long as the cryovac package does not get punctured. This process will make a select steak eat like a choice and a choice will be as good as a prime steak. It might ruin you on restaurant steak though...[emoji14]

Here is a good and short write up on wet-aging:
http://askabutcher.proboards.com/thread/54/properly-wet-aging-beef

 

[gr8dain]

The key is vacuum sealed packaging (as you state). We had some steaks in the fridge less than a week that went really bad. They were in the styrofoam tray and plastic wrap. Not good.