Setting up a spare fridge for dry aging of beef...

So I got this bug to dry age some beef. Now I know there is controversy around dry vs wet aging when it comes to home use. I intend to monitor and control the environment as best I can and to give it a whirl! I am extremely excited about being able to age my own beef cuts to make roasts, steaks & killer ground beef!

I plan on using a Microcomputer to monitor the environment and to document the aging process

So I need some parts....

   1) A fridge (My cousin hooked me up with a nice, gently used Frigidaire)
   2) A fan to circulate the air
   3) A system to monitor the temperature and humidity (will be using a Raspberry Pi for this)
     a) Raspberry Pi - Model B
     b) Temperature/Humidity Sensor
     c) Raspberry Pi Mini Camera
     d) USB Wifi to get pics and data off the Raspberry Pi microcomputer
   4) Replace fridge light with a CFL or LED light and remove switch that turns off the light (smile!)
   5) If needed, a small humidifier
     a) A way to control the humidifier (best to just regulate it's power, ie on/off)

And I need to iron out some processes...

   1) A software solution to read sensor output and send to a database
   2) A software solution to take pics every X seconds and upload to a server
   3) A software solution to view both the sensor data and pics over the web
   4) Get AC power into the fridge for 2-3 components

I ordered 2-3 already and am looking forward to getting it all working! Keep posted for updates!!!

BDub

Asain Rubbed Chuck Steak with Ginger Vinagrette & Butter Rice Burritos

First post and it is about food. Big surprise! :)

Last night it was just the wife and I. I had bought a chuck steak and some tortillas from the store for dinner. Not being too enthralled with the normal beans and rice burritos, I decided to hang a right and head East. Far style...

I made a dry rub of mostly paprika, a good amount if pepper and some salt. Threw in some cayenne pepper for heat. I then added pinches of the following; turmeric, mace, allspice, cinnamon, thyme. And a big pinch of cumin and coriander. Mixed it all up and rubbed it well into the chuck steak.

I then threw the steak on the lowest rack of my GrilDome over some hardwood lump charcoal and a nice stick of orange wood. As I was searing it, I of course am doing the finger test for doneness. The taste of the rub on my finger was divine. Too good! I took it off the grill after I thought was enough time to get me to medium rare. I wrapped it in foil to rest for ten minutes while we conteplated finishing this dish...

I needed a nice sauce to tie the meat and the rice together. So I searched for Asian style vinaigrette recipes that used ingredients I had on hand. This is what I found. Here it is;

Keep in mind I added some sesame seed oil and spicy brown mustard as well.

from allrecipes.com website;

Ingredients

3 cloves garlic, minced

2 tablespoons minced fresh ginger root

3/4 cup olive oil

1/3 cup rice vinegar

1/2 cup soy sauce

3 tablespoons honey

1/4 cup water

Directions

In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator."

The sauce was delicious. I sliced up the meat nice and thin and transferred it to the bowl of vinaigrette. My wife chose to serve her meat and sauce over the rice. I chose to make burritos with rice, meat ,sauce & saracha sauce. Damn was it good. Both ways! My burrito could have used a slaw of some sort... Cabbage, apples, or jicama? Something like that... ;-)

BDub