What's For Dinner Thread

colin450

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Nice pink Whitney’s in the background ... how are they? Waiting patiently for Canada to get them.

I bought the first one thinking they weren't going to be very good. I was very wrong. I've been drinking it on the rocks, not a big deal.
 

CobraBob

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Socal Mach

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Salisbury steak and mashed potatoes.
20190923_191502.jpeg


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tones_RS3

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BBQ spare ribs with yellow rice.
Nice little salad on the side. (I do eat an occasional salad here and there as I'm a carnivore and the greens will help with "digestion". lol)
 

ssj4sadie

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BOOGIE MAN

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How many days dry-aged? I’ve got a ribeye roast going toward 60 days. Not this Saturday, but next will be 60. Can’t wait.
I've got a whole bone in loin (started at 15.5x lbs) going too. October 11th will be 45 days (which is max for bag and also my late grandfather's birthday).

First time dry aging anything and we went with those special bags (forget brand).

The plan is for us to take it out the bag, cut enough off for 3 steaks (me + two buds from school) and then put the rest in a new bag and age some more.

Can't wait to try these suckers out. Plan is to reverse sear them

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ssj4sadie

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I've got a whole bone in loin (started at 15.5x lbs) going too. October 11th will be 45 days (which is max for bag and also my late grandfather's birthday).

First time dry aging anything and we went with those special bags (forget brand).

The plan is for us to take it out the bag, cut enough off for 3 steaks (me + two buds from school) and then put the rest in a new bag and age some more.

Can't wait to try these suckers out. Plan is to reverse sear them

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Umai Bags? That is what I’m using. Got any pics?
 

ssj4sadie

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