Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Another 45 Day Dry Age Complete

Would Black Velvet do for the cheap Canadian whiskey component of the marinade? 50/50 with Kikkoman, right?

Have you ever tried Paul Prudhomme's Meat Magic? I'm thinking about that for the rub component.

Use Kentucky Bourbon not Canadian Whiskey...Drink the BV and get ya a bottle of Evan Williams for cooking

Had to settle for dry aged ribeye's. Wanted bone in but I think all the REDSKINS players got in there before me and bought the whole cow!!

The guy before me was definitely a player and he darn near bought a whole hog!! I axed him if the team looked as good as the pig he bought.

He just laughed and said Happy Easter brother!!

Got some Wegmans sushi for Good Friday!! And some ummm..... corned beef.

axed him lol

He was one HUGE dude!!! Thinking all the chops they cut up were for him!!

They were about 4 inches thick!!

That was my inclination, but Mike wrote that he's been winning with the cheap Canadian.

My liquor salesman buddy has a partial bottle of BV hanging around and neither of us is drinking it.

The brand I use is "Northern Lights". It's just a cheap Canadian Club style blended whisky. Works fine for marinade which is all I use it for. I'm sure BV or any other brand would work without changing the flavor much.

Mike

Tried this with Jim beam and liquid aminos, tasted like soy sauce...back to salt and pepper..

Btw that 45 day dry aged rib roast looks stellar!!!

You left it in marinade too long then

Ya I did 15-20 minutes. 5-10 minutes?

Ditto.

Mike,

Thank you so much for sharing your recipe. I had some nice thick 1.5 lb dry aged prime ribeyes in the freezer from earlier this year and was waiting for a good new recipe to try. I soaked them in 50/50 kikkoman and Crown royal apple, lol (didn't have any cheap Canadian on hand) - for 30 minutes. I used the dizzy pig spices you recommended and seared them in my cast iron skillet for about 2 minutes each side (I think I can only get my skillet to 550 or so on my current gas stovetop) They looked good and seared and I transferred them to my 400 degree Traeger burning hickory pellets because that's just what was in there - cooked it to 132 internal temp and let it rest 5 mins. Without a doubt the best ribeye I've ever had - I'd pay $80 or more for that steak at a local steakhouse and there is no doubt mine (yours) would be better. I'm going to do this over and over and over. I feel like I owe you, lol - maybe I can send you some of the world's best salmon sometime!

Joe

You don't owe me anything Joe. I'm glad you liked it!

Mike

Mike, BTW been meaning to shoot you a PM about this.

I used the Dizzy Pig rubs on a burger I put on sourdough bread toast and some fresh tomatoes I got from the Farmer's Market outside the entrance to the Glades at one spot where we go to fish.

Doesn't look like much of nothing here, but it was really tasty.. enough that I did the same thing a couple days later.

Looks like much to me!