Kunena Site Syndication http://www.drybagsteak.com/ Fri, 18 May 2012 23:18:40 -0500 Kunena 1.5.11 http://www.drybagsteak.com/components/com_kunena/template/default_ex/images/english/emoticons/rss.gif http://www.drybagsteak.com/ Kunena Site Syndication http://www.drybagsteak.com/forum/18-general-dry-aging-questions/2706-picture-problem-has-been-resolved#2706 Our Webmaster has squashed the bug that had reared it's head. Here's a test post for example. [IMG]http://img.photobucket.com/albums/v232/Ronald44/IMG_2905.jpg[/IMG] [IMG]http://img.photobucket.com/albums/v232/Ronald44/IMG_2958.jpg[/IMG] Fri, 18 May 2012 08:39:48 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/2693-new-guy-just-loving-it-and-hooked-already#2705 The BGE is a ceramic cooker that uses lump charcoal. It can bake bread, bake a pizza, cook a brisket or pork shoulder for a half a day or better, smoke jerky in it and achieve high heat and grill a steak like you would get in the best steakhouses. You can even cold smoke cheese in one. I've cooked for about 20 hours at 235 degrees and a few minutes at around 800 degrees. Becareful...if your cooking over 400 degrees or so open the lid slowly otherwise you will get an oxygen blast and your eyebrows will be fried. Done that once or twice. It seems almost impossible to dry anything out in a ceramic cooker. At least i haven't yet. I read everything i could find on ceramic cookers before i bought my first egg. Just like i read everythind i could find on this method of dry aging steaks before i bought into it. Now i'm happy cooking dry aged steaks on a ceramic cooker. Just my opinon, I like it. Thu, 17 May 2012 23:17:41 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/2482-first-attempt-prime-rib-eye-finished?limit=10&start=30#2696 Picture1 (http://s1069.photobucket.com/albums/u465/dugoutdoug/?action=view&current=IMG_1010.jpg) Picture2 (http://s1069.photobucket.com/albums/u465/dugoutdoug/?action=view&current=IMG_1013.jpg) Picture3 (http://s1069.photobucket.com/albums/u465/dugoutdoug/?action=view&current=IMG_1014.jpg) Picture4 (http://s1069.photobucket.com/albums/u465/dugoutdoug/?action=view&current=IMG_1017.jpg) Picture5 (http://s1069.photobucket.com/albums/u465/dugoutdoug/?action=view&current=IMG_1019.jpg) Picture6 (http://s1069.photobucket.com/albums/u465/dugoutdoug/?action=view&current=IMG_1020.jpg) Picture7 (http://s1069.photobucket.com/albums/u465/dugoutdoug/?action=view&current=IMG_1023.jpg) Picture8 (http://s1069.photobucket.com/albums/u465/dugoutdoug/?action=view&current=IMG_1025.jpg) Wed, 16 May 2012 09:44:32 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/2677-sealing-with-vertical-style-foodsavers#2681 Good thinking! Those paddles just needed more push and the Vacmouse did it! Mon, 14 May 2012 12:01:07 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/2634-top-sirloin-vs-ribeye--today-it-begins#2675 I got the pics (GREAT) through the E-mail. But this posting shows up empty on the drybagsteak forum. Fri, 11 May 2012 23:07:48 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/2661-never-hurts-to-keep-them-coming#2671 LOL - though no one has asked me about my Steak au Poivre the other night substituting rib eyes for New York strips I have to tell you that it REALLY is a great way to kick up the taste even more. Both of us just loved it and I'll be fixing that on a regular basis! Ron Mon, 07 May 2012 20:38:51 -0500 http://www.drybagsteak.com/forum/9-drybagsteak-recipes/2669-how-to-keep-up-with-demand#2670 toasty wrote: Hard to be a good host without being an impoverished one. LOL - guess you just need to get accustomed to hearing "BRAVO" and "ENCORE"! Sat, 05 May 2012 11:18:47 -0500 http://www.drybagsteak.com/forum/9-drybagsteak-recipes/2646-has-anyone-dry-bag-aged-a-whole-shortloin?limit=10&start=10#2668 I'd think that, not only is a band saw not cheap, it would be quite difficult to maintain sanitation if one were not using it on a regular basis. Sigh. Nothing is easy anymore. But I've got some great roasts aging. Thu, 03 May 2012 11:05:39 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/2192-vacmouseketeers-post-here?limit=10&start=100#2660 Here is a great recipe for pancetta: mistermeatball.blogspot.com/2011/10/how-to-make-pancetta.html I highly recommend using the drybag. I ran a humidity test in my refrigerator and it got down to below 30%. Depending on the contents and how many times the door gets open, it can drop into the teens. That is pretty dry. Wed, 02 May 2012 20:56:36 -0500 http://www.drybagsteak.com/forum/10-other-recipes/2626-oh-the-anticipation#2629 Absolutely gorgeous! Thanks for sharing Sun, 22 Apr 2012 12:47:26 -0500