35 Day DryAged Ribeye At Home UMAi An Easy Hack

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=K9B7pozroe8

In this video I'm going to show you how to dry-age a boneless ribeye roast using UMAi dry bags, WITHOUT using a vacuum sealer. After this roast has finished it's 35 days, I'll cook up a beautiful steak! Buy UMAi: https://umaidry.com More links and instructions below. • Grill Grates: https://www.grillgrate.com • Ballistic BBQ Gear Picks: https://www.amazon.com/shop/ballisticbbq • ThermoWorks thermometers: • http://www.thermoworks.com/Smoke?tw=B... • Thermapen Mk4 - http://www.thermoworks.com/Thermapen-... • Thermapop - http://www.thermoworks.com/ThermoPop?... • Chef Alarm - http://www.thermoworks.com/ChefAlarm?... • After steaking out the roast and trimming off the excess fat and crust has been trimmed off, I was ready to cook up one of these bad boys! • I brushed on a little cooking oil on both sides of the steak, then seasoned it with very course sea salt. I allowed the steak to sit out on the counter and come up to room temperature. • I used my kettle grill for this cook with my cast iron grates and Grill Grates in place. I had a nice pile of hot briquettes (I was using Kingsford Professional) under the grill grates. I seared off both sides for about one minute, before taking the steaks over to the indirect side. • The bottom and lid dampers were almost completely shut for the final cooking process. I monitored the temperature and pulled the steak once it hit 125ºF internal. I let the steak rest 10 minutes before slicing. • • #BallisticBBQ #UMAiDry #DryAgedSteak • texas prime rib foodie beef review

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