45 Day Aged Ribeye Steak Dinner: My Best Yet (Heavy Q-View)

[Central PA Cowboy]

Dang tx smoker

This looks fantastic! Love a good ribeye as well as a nice meat and cheese spread. You killed it!

 

[SunnyDC]

Your friends almost certainly went home feeling awfully grateful to have you as a pal! Looks like you knocked this out of the park!

 

[SmokinLogs]

That looks like an absolutely amazing meal! You are well deserving to have that make the carrousel!

 

[woodwindricky]

Yes, great job Robert. I was one of the lucky few that finished his steak and all the sides. I'm still stuffed.
Best dinner yet my friend, and you have cooked us plenty!

 

[uncle eddie]

Where's mine?! Very nice! Like!

 

[gmc2003]

Freak'in fantastic meal. I'm in a food comma just looking at the pics

Point for sure
Chris

 

[chopsaw]

Amazing meal ! Love the salt and pepper only on the steak , and the ginger salami .

 

[xray]

Wow!! Just wow.

I think I need to move to Texas and find better friends too!!

Like!

 

[Jeff Wright]

Wow, what a fantastic looking meal. Better be aging a lot of meat for those 60 days, as I am certain there are a lot of us going to be watching for our invitations. Big jealousy issue here, now!

 

[tx smoker]

"Yes, great job Robert. I was one of the lucky few that finished his steak and all the sides. I'm still stuffed.
Best dinner yet my friend, and you have cooked us plenty!"

Ricky my brother!! I'm thrilled that you decided to join us. You'll find this forum unlike any other on the planet. It is a collective of the nicest, most knowledgeable, and helpful people you'll find anywhere. There is a vast amount of info here on pretty much any topic you could imagine as far as cooking goes....more info than a person could digest in three lifetimes!!

Don't forget to take pics of every step in your first bacon making experience. The rule of thumb here is; "No pics, didn't happen"

I may suggest dropping by Roll Call and giving the nice folks here a proper introduction

Welcoming my brother to SMF,
Robert

 

[dr k]

Beautiful! I heard the 60 day would have a stronger aged funkier/mustier flavor. Let us know if you do it to compare.

 

[Bearcarver]

Yes, great job Robert. I was one of the lucky few that finished his steak and all the sides. I'm still stuffed.
Best dinner yet my friend, and you have cooked us plenty!

A Big Welcome for You, Ricky!!!

Bear

 

[chilerelleno]

Waves woodwindricky
Hi Ricky welcome to SMF.com.

With that Nick I have to ask, "What do you play?"

 

[JAEBR29]

Wow! That's bucket list worthy.

 

[woodwindricky]

A Big Welcome for You, Ricky!!!

Bear

thanks Bear!

 

[woodwindricky]

Waves woodwindricky
Hi Ricky welcome to SMF.com.

With that Nick I have to ask, "What do you play?"

lol didn't think about that. it's in reference to my grill Camp Chef Woodwind 24" with searbox

 

[chilerelleno]

lol didn't think about that. it's in reference to my grill Camp Chef Woodwind 24" with searbox

Hahaha... And hanging around here I should have associated that with that.

 

[Bigtank]

Amazing looking to get some UMAi and do some ageing. Thanks for the inspiration.

 

[gary s]

Only thing you could have done Different ............... WAS INVITE ME !!!!

Dang nice job Looks Great

Gary

 

[tx smoker]

"Only thing you could have done Different ............... WAS INVITE ME !!!!

Dang nice job Looks Great

Gary"

Thank you Gary!! Also in this sub forum I posted last weekend about my next project: 60 day aged strip roasts. Please see the last line, just before I signed off

Rolling out the welcome mat....again,
Robert