Rotten meat

[Shovelhead]

Thats what my Grand daughters call it.

7 weeks of dry aging beef. 30% weight loss in water. Trimmed a couple cowboy style (Bone handles) the others trimmed ribeyes. Some of the best butt steak you can sink your fangs into. Season with sea salt fresh cracked pepper an grill on the BGE. If you ask for steak sauce you will be tossed out. If you ask for well done you will be tossed out. If you ask for ketchup I will be forced to kill you.

 

[flintlox]

What time is lunch?

 

[Echo 1]

 

[BackWoods]

Mother of god....I'll bring da eggs! When's breakfast!?

 

[themayor]

Thanks for making me hungry Dave. No matter what I eat it won't be as good as the picture.

 

[keith089]

How did you age them?

 

[Shovelhead]

Those last two pics are some of the best looking cowboy ribeyes I've ever seen and just about ready to eat right there! Looks amazing!

Where do you purchase your bone-in loin?

Leonards market in Cumming

 

[darrenmd]

On my way...........

 

[Shovelhead]

How did you age them?

UMAI dry age bags. Pretty much a no brainer. http://www.drybagsteak.com/ My son does it without the bags but he has access to a cooler.

 

[Springfield 1911]

I do the same thing without bags. I buy my rolls from the Auburn University Meat lab. There is nothing like a dry aged steak, no crust=no good! I hear you on the sauce, not required.