Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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Dammit, I'm in love with my butcher!

Little StevenLittle Steven Posts: 27,258

I go in yesterday to get some ground beef. He calls me from his cutting table and says""Steve, you need to buy some of these". Well. 70 day + aged ribeyes...prime!

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Steve 

Caledon, ON

 

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Comments

  • Got to admit. I am a little jealous of the relationship you have with your butcher. Nice cook!
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  • Wow. Speechless.
    Large BGE & mini stepchild. 
    The damp PNW 
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  • Carolina QCarolina Q Posts: 7,894
    Those are aged? They look good, but aged about an hour and a half. Eh?
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • Little StevenLittle Steven Posts: 27,258
    Those are aged? They look good, but aged about an hour and a half. Eh?
    Wet aged ****!

    Steve 

    Caledon, ON

     

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  • Carolina QCarolina Q Posts: 7,894
    beats me. the only aged steaks i've seen looked like prunes. maybe ron is right?  :D
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • nolaeggheadnolaegghead Posts: 13,421
    bromance...works though....them steaks would almost even bring Stike out of hiding.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Little StevenLittle Steven Posts: 27,258
    I'm going to order a primal tomorrow. Ten bucks a pound. I'll  give it sixty days in the beer fridge.

    Steve 

    Caledon, ON

     

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  • cazzycazzy Posts: 7,352
    Great looking steaks!
    Just a hack that makes some $hitty BBQ...
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  • Little StevenLittle Steven Posts: 27,258
    Cazman, We're allowed to have yellow cutters in our beef (no corn finish) so that is as good as it gets

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,421
    I just today cleaned out all the dead animal stains from my beer fridge, and refilled it.  Rotating...all the old stuff is in the door. It's normally a science experiment in some kinda preservation technique.








    image
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Little StevenLittle Steven Posts: 27,258
    WTF is that a yaris? Toyota thingy. I can see the benz logo but it ain't  no truck

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,421
    It's a yardillac made my Bercedes AMC.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Little StevenLittle Steven Posts: 27,258
    Rambler taught them Tuetonians a thing or two didn't they?

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 13,421
    The bubble windows were R'evolutionary
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Little StevenLittle Steven Posts: 27,258
    The Pacer, An American classic! I had a '68 Ambassador with the hot dip galv body and the 460. Maxed out at about 80 cause the freaking thing weighed two tons.

    Steve 

    Caledon, ON

     

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  • ReldtiCDNReldtiCDN Posts: 141
    edited June 2013
    nolaegghead
    Those pics remind me of the TV show cribs look at the car, then yard, then the fridge, Somethings missing. Oh I guess no majic room at this crib.  Thanks for the omission LOL
    Brampton, Ontario



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  • cheech5001cheech5001 Posts: 102
    @littlesteven - have you heard of www.drysteakbag.com ?

    I have used their product with great success...allows you to properly and safely dry age at home.

    Just an FYI.
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  • Little StevenLittle Steven Posts: 27,258

    Cheech,

     

    I'm familiar with the product but I have good luck with the "commando" method.

    Steve 

    Caledon, ON

     

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  • six_eggsix_egg Posts: 603

    First Awesome looking steaks LS. Secondly I had my first taste of a 4 to 6 week wet aged bone in ribeye.

    All I can says is wow. The flavor is just out of this world.

    I was on vacation in Orlando area. The place was called Charley's Steakhouse.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

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  • I have good luck with the "commando" method

    Welp- that pretty much does it for me. have a nice day everyone.



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  • Little StevenLittle Steven Posts: 27,258

    CT: Don't blame it was a stikeism. We were trying to figure out what the DrybagSteak® added to the equation and could not see it. We needed a term for going plastic-less and that was it.

    Steve 

    Caledon, ON

     

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