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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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Dammit, I'm in love with my butcher!

Little StevenLittle Steven Posts: 27,321

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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  • BizGreenEggBizGreenEgg Posts: 112
    Wow. Speechless.
    Large BGE & mini stepchild & a KJ Jr.
    The damp PNW 
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  • Carolina QCarolina Q Posts: 8,386
    Those are aged? They look good, but aged about an hour and a half. Eh?
    Michael 
    Central Connecticut 

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  • Little StevenLittle Steven Posts: 27,321
    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: 8,386
    beats me. the only aged steaks i've seen looked like prunes. maybe ron is right?  :D
    Michael 
    Central Connecticut 

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  • nolaeggheadnolaegghead Posts: 14,277
    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: 27,321
    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: 7,971
    Great looking steaks!
    Just a hack that makes some $hitty BBQ....
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  • Little StevenLittle Steven Posts: 27,321
    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: 14,277
    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: 27,321
    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: 14,277
    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: 27,321
    Rambler taught them Tuetonians a thing or two didn't they?

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,277
    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: 27,321
    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: 142
    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: 27,321

    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: 605

    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 

    Texarkana, TX

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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: 27,321

    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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