How To Dry Age Beef At Home - 45 Day Dry Aged Ribeye Steaks - Smokin' Joe's Pit BBQ

[@KatherineRivera-gn4ns]

I Like the way you do the Do. Hook it up...😊

[@KatherineRivera-gn4ns]

Hi Kaitlyn,,,Love You 💓

[@Trumpetmaster77]

These look fantastic bro!

[@SmokinJoesPitBBQ]

Thank you Louie🤘🏼

[@thegalleryBBQ]

Joe still kicking azz and taking names.... I love that papermill. Nice job Joe..

[@SmokinJoesPitBBQ]

Thanks Tommy!🤘🏼

[@tdtommy196]

The new intro is fantastic! The music gets me AMPED!

[@mauimarcus]

Wowww... well, I guess I found my new favorite channel! Holy schmokes... salivating at 9:00 am. Great presentation, very clear and understandable. Well played! 👊

[@SmokinJoesPitBBQ]

Thank you for watching 👍

[@DavidCDunn1]

Joe, what did you say is your favorite part of the steak. Panales is what came up on transcript. Is it on every steak or just Ribeyes? What makes it so good? And where is it located at exactly? It looked like it was on the edge of the steak.

[@MrRebar15]

*Smokin' Joe's Pit BBQ* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.

[@elsanto8879]

Good lawd those look amazing! Great job Joe!

[@SmokinJoesPitBBQ]

Thank you!👍

[@brianveestrom6784]

Very smart to cut steaks and trim after. Your have a lot of patience, I would have broke the glass and cooked it in a couple days. The steaks looked beautiful. N1 joe.

[@SmokinJoesPitBBQ]

Yes sir, you’re an engineer…you would’ve taken off the back panel to pull the prime rib out knowing darn well there’s a front door🤣

[@bobbicatton]

You must have had such anticipation waiting for 45 days, but the wait paid off! Awesome steaks, Joe👍😊

[@SmokinJoesPitBBQ]

Thanks Bobbi, the time went by so fast. 👍

[@gharv1313]

Looks fantastic, Joe! Great job on this one !🔥🔥🔥🔥 cheers brother 🍺 ✌️

[@dwaynewladyka577]

Awesome looking dry aged beef. Lots of black pepper is a great thing on beef. Cheers, Joe! 👍👍✌️

[@1984BBQ]

Goodness I need one of those in my life lol. Looks delicious. Hope your doing well brother

[@SmokinJoesPitBBQ]

They were amazing. Hope you’re doing well too buddy.👍

[@sonvo4095]

amazing!! From my experience, it is best to cook aged steaks to 115-120 internal temp. the funk flavor is mostly in the fat.

[@beck2580]

Very nice intro😎

[@SmokinJoesPitBBQ]

Thank you!

[@GrandPa_BBQer_Game_Cat]

Thanks Joe, great vid. I can't find a decently priced dry ager in Australia though.

[@edwardbailey1743]

Did you have any issues with the dry aging machine? I’ve been thinking about getting one for a while

[@damoose1829]

Very Well done Joe!!.🤔 Ribeye is a Great Mistake to have!!!!!!🤪🤪😝👍👍✌✌

[@SmokinJoesPitBBQ]

I was shocked but what’s crazier is I never even paid attention to the back side of the prime rib where the bones were. I should’ve caught this earlier on. 🤣

[@richardnichols2455]

Can you fry age them, cut them and vacuum pack then freeze them? I know they are best fresh but it’s just me and my wife.

[@SmokinJoesPitBBQ]

Absolutely you can. I did that with half of this prime rib. 👍

[@tdtommy196]

Thats hilarious that you thought you had a strip loin. I actually did the opposite recently. Went to Costco and bought a prime strip loin and a choice full rib roast. Brought them home only to realize when I went to cut the steaks out of them that I accidently picked up 2 strip loins, one prime and one choice. So now I have 22 NY Strip steaks in my freezer. I guess there's worse problems to have!

[@nasa1nk]

That looked awesome Joe. Is there anyway to dry age without one of those machines? Money is tight right now.

[@SmokinJoesPitBBQ]

There is with a dry aging bag in your fridge. You just have to try and not open the door to the fridge. Moisture control also needs to be between 70% at the lowest and 80% at the highest

[@stevedavidson8802]

I do like your videos, but what happens if you can’t afford a dry age cabinet like yourself what would we do? It was just a refrigerator.

[@MikeGuerrero]

Actual dry aging requires a balance of temperature, air flow and humidity you can't achieve in a standard fridge. If one of those factors isn't right you wind up with meat that's either completely spoiled or so dried out only a small portion is viable. I know there's special bags/film that claim you can age meats at home, but I can't speak to those.

[@onesri6108]

Ask Kamala and she'll send you one

[@JW-rg6rg]

Sorry to tell you, you'll have to research this information. Unless he answers you

[@stevedavidson8802]

@@JW-rg6rg ok thank u

[@DHERO107]

Umai dry aging bags work good as well!

[@rotaryperfection]

Not bad Goatee growth in 45days.

[@SmokinJoesPitBBQ]

Brother it grows quick🤣

[@markpowers7197]

Diamond Chrystal

[@dennisschickling2249]

Looks Great. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@SmokinJoesPitBBQ]

Thank you

[@jabawockee199]

Medium is almost a no-no. It’s a “I’ll let it go…this time.” Medium rare is…the way to go.

[@martinflores7354]

You gonna need to change intro music bro 😆

[@SmokinJoesPitBBQ]

Why? You want cumbias?

[@dennis9358]

I like that you don't take baby bites............... I assume these online butchers sell good meat but they are so expensive!

[@scott729]

Damn, I cant find a dry age fridge for under $900, which is way more than I am willing to spend.... 😟

[@SmokinJoesPitBBQ]

This one is worth every penny 👍

[@SHADETREESHACK]

👍👍🤠

[@randyshifter]

oh yeah, you should see what i do with my meat over a 45 day span.....🤣.. great video Joe!

[@richardnichols2455]

Sorry not fry age but dry age!🙄

[@wickedcabinboy]

That is one *_very, VERY_* expensive slab of meat. I'd need to take out a loan to buy one.

[@tomwood1591]

Burnt and overcooked

[@marcdugas4772]

What a waste of dry aged steaks to cook them medium. Definitely overdone

[@SmokinJoesPitBBQ]

🤣 not everyone has to cook the way YOU want pal. Especially when it’s my family and I eating it.