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One of these things is not like the other
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stike
Posts: 15,597
Cant post pics from the iphone formsome reason.
100 day steak vs my wife and son's strip
http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=1231620#1231620
100 day steak vs my wife and son's strip
http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=1231620#1231620
ed egli avea del cul fatto trombetta -Dante
Comments
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Wow! You're a man of your word. Let us know the outcome.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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Whoa. I'd have to get my mind right for that. Gonna try it though.
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The last eight were fantastic. I have one left afer thised egli avea del cul fatto trombetta -Dante
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I showed the wife, she said "I ain't scared"..
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Keep her. Most wives here seem to be of the 'i don't think so' type
ed egli avea del cul fatto trombetta -Dante -
Ok- you have left the reservation even for me. I'm with Sandbilly on this one. I would need to get my head right before heading down this road. mad props though: ^:)^Keepin' It Weird in The ATX FBTX
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@stike compared to that piece of racid leather, I'll bet even you look more edible!.. I demand pics of you actually eating it! Please.. I'm gonna need a laugh at work tomorrow! >:)
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Apparently i'm surrounded by pansies :-?ed egli avea del cul fatto trombetta -Dante
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You grilled that thing yet?? I want some after shots._______________________________________________XLBGE
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Go Stike, Go Stike, Go Stike!...
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Yeah... we want cooked pics, sliced pics, and you eating first bite pics...
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No, He will eat it if he has not done so already. I'm betting it was incredible
Steve
Caledon, ON
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No telling what that steak would cost you in a high end restaurant.
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No doubt he will... hell, I'd try it!
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I once saw a steak pass through a kitchen looking like that, however the **** that sent it back had given my waitress a VERY hard time! And I wasn't gonna let that Beatch get away with it! coz she was not NICE! K and no-one!. Is allowed to treat my staff like that! EVER... So anyhoo she lurved dat she-ite... Ha furkin Ha! I last saw that piece O meat gettin dunked in the MOP bucket....
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Pic of it on the plate
http://i31.photobucket.com/albums/c369/stike1/5eb4c256.jpg
The aged ones fry in their own fat and go caramel
Brown. The fresh ones gt grill marks, because the grill is hot enough to drive away the water and blacken the meat. But between the grid's open spaces, the meat is still pretty wet. It stays pallid and grey
Good stuff, the aged beef. 45 days is the sweet spot. 100 days is something to do as an experiment to fi d your limit.
ed egli avea del cul fatto trombetta -Dante -
What internal do you shoot for, or does it change/matter?
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Hmm... If I remember correctly I defo asked for a pic of you eating said steak!... FAIL.... Got to be a first right?
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One: i am not here for your amusement. You may ask me to do something, but you shouldn't equate that with telling me to do something.
)
Two: as for being a first... no I did a 100 day all-dry-aged steak a while ago, in Jan2011 i think (old forum). Was good, but a bit to dry to serve to guests who think juiciness is the only criterion. and i don't mean to be the one thinking i was first. i think there are a couple of us at least (Hoss? you out there?)
This was wet and then dry aged (in an effort to preserve a little moisture).
Wet aging makes things a bit more sweetly funky. Dry aging condenses things.
More than a few of us have gone 60 days dry.
ed egli avea del cul fatto trombetta -Dante -
@sandbilly: internal, about 125.
my steak was on the grill at the same time with those fresh strips. i took mine to 125, theirs to 145, and although theirs was half the thickness of mine, mine was done first.
ed egli avea del cul fatto trombetta -Dante -
Keep her. Most wives here seem to be of the 'i don't think so' type
I guess I would be considered a male "wife" as I look at that and think "i don't think so"Maybe another year, I might come around. I am always listening/ reading.
Thanks for showing us.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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Stike, you sir, are a brave man.Be careful, man! I've got a beverage here.
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Male wife????? dude, no.Keep her. Most wives here seem to be of the 'i don't think so' type
I guess I would be considered a male "wife" as I look at that and think "i don't think so"Maybe another year, I might come around. I am always listening/ reading.
Thanks for showing us.
Keepin' It Weird in The ATX FBTX -
i think most of us forget that a bright red beef steak is something from about 1925 onward, with the popularization of the electric icebox. before that, brown would have been pretty typical.
your supermarket beef is a lot older than you think it is anyway
ed egli avea del cul fatto trombetta -Dante -
strike, what're your methods for wet/dry aging? I assume this steak was aged as just the steak by the looks and not a roast of steaks...
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So stike, did you have hallucinations last night? >-Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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the strange part is while I've never considered eating anything that looked like that before. I'd give it a shot.
Maybe I'm trying for passive suicide.
And stike I bet it was delicious.Bx - > NJ ->TX!!!All to get cheaper brisket! -
Being honest, is it different or better?
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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