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One of these things is not like the other

stikestike Posts: 15,597
edited April 2012 in EggHead Forum
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
ed egli avea del cul fatto trombetta -Dante

Comments

  • EggbertsdadEggbertsdad Posts: 799
    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)
  • SandBillySandBilly Posts: 224
    Whoa. I'd have to get my mind right for that. Gonna try it though.
  • stikestike Posts: 15,597
    The last eight were fantastic. I have one left afer this
    ed egli avea del cul fatto trombetta -Dante
  • SandBillySandBilly Posts: 224
    I showed the wife, she said "I ain't scared"..
  • stikestike Posts: 15,597
    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:  ^:)^
    Keeping it Weird in the ATX
  • jay75jay75 Posts: 153
    @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! >:)
  • stikestike Posts: 15,597
    Apparently i'm surrounded by pansies :-?
    ed egli avea del cul fatto trombetta -Dante
  • MrCookingNurseMrCookingNurse Posts: 4,393
    You grilled that thing yet?? I want some after shots.


    _______________________________________________

    XLBGE 
  • jay75jay75 Posts: 153
    Go Stike, Go Stike, Go Stike!...
  • centex99centex99 Posts: 231
    Yeah... we want cooked pics, sliced pics, and you eating first bite pics...
  • Little StevenLittle Steven Posts: 28,169
    No, He will eat it if he has not done so already. I'm betting it was incredible

    Steve 

    Caledon, ON

     

  • SandBillySandBilly Posts: 224
    No telling what that steak would cost you in a high end restaurant.
  • centex99centex99 Posts: 231
    No doubt he will... hell, I'd try it!
  • Little StevenLittle Steven Posts: 28,169
    I would!

    Steve 

    Caledon, ON

     

  • jay75jay75 Posts: 153
    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....
  • stikestike Posts: 15,597
    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
  • SandBillySandBilly Posts: 224
    What internal do you shoot for, or does it change/matter?
  • jay75jay75 Posts: 153
    Hmm... If I remember correctly I defo asked for a pic of you eating said steak!... FAIL.... Got to be a first right?
  • stikestike Posts: 15,597
    edited April 2012
    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
  • stikestike Posts: 15,597
    @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
  • bigguy136bigguy136 Posts: 1,160
    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

  • travisstricktravisstrick Posts: 4,895
    Stike, you sir, are a brave man.
    Be careful, man! I've got a beverage here.
  • 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.
    Male wife????? dude, no.


    Keeping it Weird in the ATX
  • stikestike Posts: 15,597
    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
  • centex99centex99 Posts: 231
    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...
  • EggbertsdadEggbertsdad Posts: 799
    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)
  • tazcrashtazcrash Posts: 1,851
    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! 
  • bigguy136bigguy136 Posts: 1,160
    Being honest, is it different or better?

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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