1. MericanMade

    MericanMade Heavy Load Member

    755
    1,742
    Aug 14, 2019
    Pensacola, FL
    0
    I saw this guy on YouTube who has a couple of food channels. He turned me onto these dry-aging bags. They let moisture out but don’t let anything in, e.g., your son’s two week old pizza sitting near your $50 chunk of choice beef.

    I aged a small ribeye roast for a month in my back porch fridge (proving my Alabama redneck bona fides). It happens to have a very cold spot where the temperature stays between 38-40F, which is ideal.

    This experiment was a complete success. I did a test steak on my birthday, this past Tuesday. If I’m ever on death row, I shall request a dry-aged ribeye with escargot in garlic, shallot, and parsley butter with French bread. It’s what I’m cooking tomorrow night for my 58th birthday dinner for me, the wife, my boy, and his girlfriend.

    I had never experienced dry-aged beef. It melted in my mouth like butter. The taste was ineffable. You just have to try it. I did the French way of cooking steak: salt, pepper, butter, hot skillet (don’t tell anyone I said this, but it’s better than over a charcoal grill).

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  3. slow pok

    slow pok Light Load Member

    86
    129
    Oct 27, 2013
    lizela ga
    0
    Yea man my butcher does 30 days in boilingbroke ga there the best restaurant aged ain’t nothing. Aged in the truck more like it
     
  4. MericanMade

    MericanMade Heavy Load Member

    755
    1,742
    Aug 14, 2019
    Pensacola, FL
    0
    I cooked dinner for the four of us last night. Everyone was hooked. My wife, who is not a fan of steak, was won over. She’s totally onboard with me doing this again with bigger, more expensive beef. Didn’t even have to use knives.

    Below is the escargot dish I made, served with French bread. Recipe is easy:

    Two cans of escargot, rinsed and cut in half
    1 stick of butter
    1 TB minced fresh garlic
    2 TB minced shallots
    2 TB minced parsley
    1/4 tsp salt
    1/4 tsp fresh ground pepper

    Let butter soften at room temperature. Combine ingredients in a bowl, allow flavors to meld for a couple hours. Divide snails into four ramekins, top with butter mixture, baked at 375F for 10 minutes, stirring half way through to fully coat escargot. Put French bread in oven with escargot, bake for 10 more minutes. Use that bread to sop up that butter!

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