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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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I tried it: Dry Aged Beef

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Comments

  • Little StevenLittle Steven Posts: 26,914
    edited February 2012

    Steve 

    Caledon, ON

     

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  • Grinning ear to ear....going to get a soda and shut my office door before I indulge.....Ohhhh....the memories......
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  • Laughed out loud through the entire thing!  Stikes first response to Fidel caused an outburst that had my office mate popping in from next door ask what was wrong!!!!!!  A true classic, with the whole host of characters....it was a lively bunch, fo sho!

    However, I did find your comment about the 3 lesbians a little offensive...but thats just me...not that there is anything wrong with it!

     

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  • Moi?

    Steve 

    Caledon, ON

     

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  • Wait....never mind.....
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  • Don't stir the pot LFG
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  • Smak, Tell how your stuff did. Stir the pot. I really want to know? If we have some diffs so what?
    Located in Western North Carolina
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  • smaksmak Posts: 64
    @mustgrill - I thought you were asking how I cooked the steaks. I guess you were at my dry aging process.

    I rinsed the beef and patted it dry. Threw it in the bottom of the basement fridge. Took a picture once a week.

    When I sliced it up I did minimal trimming ( hanging tags, overly thick/hard fat, etc) leaving as much of the "dried" portion as possible.

    I chose that method because it was the least amount of work :).
    Leesburg, VA
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  • 4Runner4Runner Posts: 1,387
    Plus 1 on the grabbing of Giada's a$$.    Can't figure out how that got into this thread but sure glad it did!   :D
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
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  • stikestike Posts: 15,597
    @smak:  you chose well. that's real dry aging. no towels, bags, nuthin. a lot of systems and methods seem to want to reinvent the wheel.  and then they go and trim the thing anyway.

    yours is the best way.  keep at it.
    as a variation, if you like the stronger taste, is to wet age in cryo for 40-60 days, then dry age a further 45 or so, more or less


    ed egli avea del cul fatto trombetta -Dante
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