I like my butt rubbed and my pork pulled.
Member since 2009
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North of 50+ day dry-aged prime rib-eye roast
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IrishDevl
Posts: 1,390
My butcher forgot how long he dry-aged this cut. Will cook next weekend.
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Awesome stuff!
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It may kill me.
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I wouldn't use the egg to cook that. Just throw under the hood of your vehicle for a few weeks. Drive around a bit. When IT reaches 118 pull out from under hood and put the meat on your defrost to keep warm until you get home.
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IrishDevl said:It may kill me.
if you don't want to take the risk ship my way. I'll handle for you.Boom -
FanOfFanboys said:IrishDevl said:It may kill me.
if you don't want to take the risk ship my way. I'll handle for you.
I'll give it a shot. If you don't here back from me ever again you know what happened. -
What a way to go !!!!!
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I told him to leave the hardened skin. I will eat it, have no idea what it will be like.
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In case somethin happens to ya, been nice knowin ya, devil.
______________________________________________I love lamp.. -
nolaegghead said:In case somethin happens to ya, been nice knowin ya, devil.
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i'd be game to get in on that. just don't make any plans for after you eat it.
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I cooked it tonight and on the fence. Great tasting, but the skin (dry aged) part was tough for some to handle.
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Thanks for the follow up and glad you are alive.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Oh it'll take a few days for the parasites to settle on and multiplyChubbs said:Thanks for the follow up and glad you are alive.
Looks great!_______________________________________________XLBGE -
A strange pain in my side.
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Does anyone keep that dry skin on and eat it when aging beef? Just doesn't work in my opinion. Would have been perfect without it.
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Pretty sure you cut it off.IrishDevl said:Does anyone keep that dry skin on and eat it when aging beef? Just doesn't work in my opinion. Would have been perfect without it.
_______________________________________________XLBGE -
I know those that think it is the greatest part, I just don't see it after eating the steak.
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IrishDevl said:Does anyone keep that dry skin on and eat it when aging beef? Just doesn't work in my opinion. Would have been perfect without it.
Some people use that for tennis shoes. Depending on the cut you could probably get a few pairs made. Don't eat it! Or am I too late -
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Just in case... Could you please leave your egg to me? :>
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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ToBrowninggold said:IrishDevl said:Does anyone keep that dry skin on and eat it when aging beef? Just doesn't work in my opinion. Would have been perfect without it.
Some people use that for tennis shoes. Depending on the cut you could probably get a few pairs made. Don't eat it! Or am I too lateBrowninggold said:IrishDevl said:Does anyone keep that dry skin on and eat it when aging beef? Just doesn't work in my opinion. Would have been perfect without it.
Some people use that for tennis shoes. Depending on the cut you could probably get a few pairs made. Don't eat it! Or am I too late
Too late. And I agree with you. -
Live and learn. Hopefully live anyway.
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