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Kroger is havin a SALE!

HossHoss Posts: 14,587
edited 5:20AM in EggHead Forum
Whole ribeye primals(choice grade) on sale $4.97 a pound.I bought 2 today.I have a 3 bone dry aging now.Today made 42 days.I'm gonna cook it Valentine's weekend.Anybody can buy diamonds(CZ in my case) and flowers( I told Momeo..."How many men personally dry age a primal,commando, for their wife for valentine's?").I have never had dry aged so do not know what to expect.If it is good,I will half and dry age one of these if not I will have a lotta steaks.Anyway I'm leavin these to wet age in the cryovac til then.I will make the decision afterwards. :)
The DRY ONE!
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The NEWBIES.
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The SAVINGS!
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Wish me luck.Any and all advice appreciated. :)
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Comments

  • Be curious to know how it ends up. Please keep us posted.
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  • HossHoss Posts: 14,587
    I will. :)
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  • rsmdalersmdale Posts: 2,472
    That is not fair,we don't have Krogers here in Socal only Ralphs and their Camel does'nt dry age well.Good luck on the meat it will be good!!

    GOOD EATS AND GOOD FRIENDS

    DALE
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  • HossHoss Posts: 14,587
    Camel??? :laugh: You ain't rite!Thanks for the well wishes. :)
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  • rsmdalersmdale Posts: 2,472
    That is the mentality of the Ralphs butchers,they have a hard time with their cuts.

    GOOD EATS AND GOOD FRIENDS

    DALE
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  • HossHoss Posts: 14,587
    I would be happy to send you one,but I ain't sure the shipping would be worth it. :(
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  • Our Kroger (King Sooper) has it on "Sale" for $5.99 when I was there yesterday.
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  • HossHoss Posts: 14,587
    Our Kroger has it on sale from Wednesday til next Tuesday for $4.97.Their name is Kroger,I'm not sure of other chains or other names for the Kroger chain.This is in the MidSouth,near Memphis. :)
    100_3788.jpg
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  • rsmdalersmdale Posts: 2,472
    Appreciate it,I shop at Resturant Depot and love their product! I have to say that if I hope to build their other stores. They do have a great meat buyer.

    GOOD EATS AND GOOD FRIENDS

    DALE
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  • Thanks for the heads-up! For some reason I didn't get the ad in the newspaper, but Kroger in AZ (Fry's) has 'em for $3.97. Gonna have to get me some :)
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  • HossHoss Posts: 14,587
    LOAD UP!!! ;)Make sure you check the "tail" the hard meat at the back.I went through about 30 before I found 2 good ones. ;)
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  • Dale:

    Ralphs IS Kroger, at least here in San Diego, as is Food 4 Less, the economy version of Ralphs, and the latter's "store" brand is Kroger.

    Judy
    Judy in San Diego
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  • Hoss, I said it before, and I'll say it again...You Da Man! Momeo has to know that only the world's best Dadeo would think of an aged prime rib roast for Valentine's Day dinner. And he does the cooking, too...right? And the dishes, I hope.

    Miss Judy
    Judy in San Diego
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  • HossHoss Posts: 14,587
    You got THAT right Miss J! B)
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  • Wish we had a Kroger's!
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  • Looks great. Excuse my ignorance. Can you please explain dry aging I've heard of it but don't know how it works. Thanks
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  • 2Fategghead2Fategghead Posts: 9,623
    Hey Hoss, Sounds like you got $449.98 value. It looks like you got around 62 pounds of beef. Looks like around $7.18 a pound off sale. All around a great deal.

    Someone you know left some ribeyes on the searing grid last night and made some coal. :blush:

    You stay up late. The sand man calls me at least by 10:pm or i'll turn into a fat cap for a Boston Butt. :unsure:

    Looks like we my have a couple more snow events coming our way. Possibly over night tonight and next Wednesday. Don't look too bad.
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  • PattyOPattyO Posts: 882
    No Kroger here, but when I find one I always stock up on their powdered worcestershire sauce. Great on steaks and chex party mix as well as in rubs.
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  • FiretruckFiretruck Posts: 2,676
    hoss, it will be good. my observation is the steaks definitly cook faster so watch em. they seem to be more tender and the flavor is richer. the only thing i dont like is the dry hard edge. some folk like it though. when i do the next one, i'll age it for only 2 weeks. let us know...
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  • ShedFarmShedFarm Posts: 499
    Stupid question, but what should one be looking for, when looking at the tail, that you had to go through so many to find two that you were happy with?
    BJ (Powhatan, VA)
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  • stikestike Posts: 15,597
    i'm putting on my broken record to play just for you:

    i always recommend buying dry aged beef before dry aging yourself....

    just don't ruin it by trimming. the best part is the outer rind.
    ed egli avea del cul fatto trombetta -Dante
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  • stikestike Posts: 15,597
    my suggestion is to wet age....

    same flavors added by the enzyme action, same tenderness, just not the condensing of the beef and fat thru water loss.

    it's ok not to like dry aged beef. sounds like you prefer aged, but WET aged. just keep it in the package.
    ed egli avea del cul fatto trombetta -Dante
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  • I need to make a trip down to Krogers
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  • Curious how the dry aging goes. I have never tried it myself but love the flavor of dry aged beef.
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  • FiretruckFiretruck Posts: 2,676
    i may try that sometime. something about leaving it closed up in a package just kinda makes me think it's growing unwanted bacteria.
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  • stikestike Posts: 15,597
    let me ask you a question, and i don't mean this to be antagonistic... what does taking it out of the package do?

    if bacteria's there, it's there whether it is in the package or out of the package. what keeps it from growing in both cases is the temperature.

    funny thing is, there are as many people afraid to take it OUT of the package because they think bacteria will grow if it is unwrapped.

    despite the hundreds of threads dry aging has had here, and the painful in-depth explanation, it always amazes me when folks do it without knowing why/what/how. no one should be guessing when it comes to bacteria and meat
    ed egli avea del cul fatto trombetta -Dante
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  • HossHoss Posts: 14,587
    It is the HARD fat on the thin side of the roast.Some if them have up to 1/3 hard fat.
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  • HossHoss Posts: 14,587
    I just put a large piece of the roast in the fridge and leave it 21-??? however many days to age.Some use dryage bags.I do not.It lets some of the water evaporate and supposedly concentrates the beef flavor.This is my first one so that's all I know.
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  • HossHoss Posts: 14,587
    That's why I have the small one as a guinnea pig.It was leftover from christmas.If it is good,I'll do one of these,if not I'll cut n freeze. ;)
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  • stikestike Posts: 15,597
    well....

    might be nice to have had something to compare too.

    how are you gonna know whether it turned out correctly?
    :laugh:
    ed egli avea del cul fatto trombetta -Dante
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