Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Beginning My First Wet Age Subprimal

LFGEnergyLFGEnergy Posts: 618
edited 5:22AM in EggHead Forum
Picked up a pretty prime subprimal at Costco yesterday, and shoved it in fridge anticipating I would open and get dry aging today. Still not done....

Now, I have decided I am going to do a 35-day wet age on this one, as a comparison with the dry age subprimals of my past. I have a Beef Council study about beef aging claiming that in blind tests people prefer the flavor of wet aging over dry aging. Same study shows like no flavor improvement after 21 days....yea right!!!! But I DO LOVE my dry aged steaks!!!

We will see - I am sure it will be great either way!!! My other thought is that with the wet aging, I can do the kosher salt and rest method I described in a post earlier today. If not familiar, scroll down, and be sure and look at link thirdeye put in response to my post.

Great evening to all!
Sign In or Register to comment.