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  1. #1
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default Drybag aged ribeye, shrimp, brussels sprouts and garlic toast!

    Thought I would share a couple Drybag aged cooks from earlier this year in case any of you may have interests.

    Ribeyes that were Drybag aged from March 24th to May 3rd (41 days). These are trimmed up and ready for the Yoder! Forgot to get a picture of them seasoned with our Tatonka Dust.


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    Shrimp seasoned with Tatonka Dust, some minced garlic, and about a tablespoon of butter cut up and added to the pan.


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    Steaks went on the grill for an hour at 150º getting some nice charcoal smoke, love the smell around the grill using charcoal pellets!! Pulled them off and fired up the Yoder to 550º. Here they are getting a couple of minutes on each side using the GrillGrates.


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    One the other side of the Yoder there was brussels sprouts, shrimp and garlic toast.

    [URL=http://imageshack.us/photo/my-images/802/img3265i.jpg/][/URL
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    Ribeyes on the flip side…

    [URL=http://imageshack.us/photo/my-images/857/img3272x.jpg/][/URL
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    Plated up…. Don’t forget the mushrooms and onions for the steak!


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    Here is a link with more detail to DrybagSteak Aging - http://www.pelletsmoking.com/pellets...ak-aging-4237/

    Thanks for looking!

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default



    Shame to overcook a good steak like that Marty.

  3. #3
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    You can make me up a plate!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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