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another boring steak picture
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RRP
Posts: 25,888
Here's last night's thick rib eye from a sub-primal that I had aged for 62 days. Though steak pictures may be boring I wanted to run this up the flag pole in Eggdom for a final salute for a meal well loved!
Re-gasketing America one yard at a time.
Comments
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Looks great, how exactly did you age it? A cookie rack in the fridge over a tray with paper towel? If at all, did you add spices, salt, etc? Any scum that needs to be cleaned off or meat trimmed?
Egghead since November 2014, XL-BGE & ET-732SmobotLiving near Indy36" Blackstone -
Smoker317 said:Looks great, how exactly did you age it? A cookie rack in the fridge over a tray with paper towel? If at all, did you add spices, salt, etc? Any scum that needs to be cleaned off or meat trimmed?Re-gasketing America one yard at a time.
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Mmmmm! Nice Ron!
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Give the search function a shot-the speed and output have been improved over the past few months. You will certainly find a collection of dry aging threads.
And @RRP and @Darby_Crenshaw are well-versed in dry aging-and come at it with different approaches-both of which work. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:Give the search function a shot-the speed and output have been improved over the past few months. You will certainly find a collection of dry aging threads.
And @RRP and @Darby_Crenshaw are well-versed in dry aging-and come at it with different approaches-both of which work. FWIW-
Both approaches are essentially the same. In a bag or not in a bag. That's it
Neither of them involve towels, mold, trimming, or anything
it seriously causes me anguish that something so simple has become so complicated by the internet.
rinse the subprimal. Put it in an umai bag, OR do not put it in a bag.
And then on a rack on the fridge.
Ignore for a minimum of 45 days
slice into steaks and cook. ...make aure to take it out of the bag if you bagged it
THERE IS NO MORE TO IT.
ignore any other advice, tips or steps.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Hey Ron when you dry age what's your go to time wise? I've read a lot about 45-90 days as being best, just looking for info on what changes beyond that.XL BGE, KJ classic, Joe Jr, UDS x2
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Very nice.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Nice!! Eventually I will have to try dry aging.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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Ozzie_Isaac said:Nice!! Eventually I will have to try dry aging.Re-gasketing America one yard at a time.
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RRP said:Here's last night's thick rib eye from a sub-primal that I had aged for 62 days. Though steak pictures may be boring I wanted to run this up the flag pole in Eggdom for a final salute for a meal well loved!
It looks good. -
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GregW said:RRP said:Here's last night's thick rib eye from a sub-primal that I had aged for 62 days. Though steak pictures may be boring I wanted to run this up the flag pole in Eggdom for a final salute for a meal well loved!
It looks good.
Re-gasketing America one yard at a time. -
Ozzie_Isaac said:Nice!! Eventually I will have to try dry aging.“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Hans61 said:Ozzie_Isaac said:Nice!! Eventually I will have to try dry aging.Re-gasketing America one yard at a time.
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that ribeye looks incredible Ron. great work!
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