Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Happy Friday Cook...

2

Comments

  • hapsterhapster Posts: 6,914

    Man, you're killing me!  All that looks like the bomb.

    I'm eating raw clams.  Gonna cook up some 10-20 dry sea scallops later.

    After 3 hours at the DMV (took written motorcycle test and renewed license but mostly sat around imagining this is what the lower rings of hell are like), I'm ready to start drinking. 

    That sounds pretty tasty too! Enjoy!
    ·
  • hapsterhapster Posts: 6,914
    Here's the chicken... Top is the Meathouse's house marinade, the bottom is the peach habanero

    image
    ·
  • WolfpackWolfpack Posts: 1,384
    Hap- absolutely stunning- I haven't had dinner yet and your killing me
    Greensboro, NC
    ·
  • hapsterhapster Posts: 6,914
    Wolfpack said:

    Hap- absolutely stunning- I haven't had dinner yet and your killing me

    Thanks! Sorry about that
    ·
  • I've already had dinner and I'm drooling all over the keyboard.  Your food porn is the best.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

    ·
  • WolfpackWolfpack Posts: 1,384
    Hap- so you don't need the red glowing "lava" coals to do caveman?
    Greensboro, NC
    ·
  • anzyegganzyegg Posts: 1,090
    The pics are great. The potatoes look awesome. I need some help with my pics turning when I use my iPad.
    ·
  • boochsr71boochsr71 Posts: 266
    looks really good!

    Booch- from Medina, Ohio

    ·
  • hapsterhapster Posts: 6,914
    Wolfpack said:

    Hap- so you don't need the red glowing "lava" coals to do caveman?

    The more red the better,but as long as there's some you should be good.
    ·
  • hapsterhapster Posts: 6,914
    As I was doing mine, a neighbor came over and told me after trying caveman at my suggestion, he'll never do steaks any other way.

    Turned out great... The dry aging really changed the flavor profile. Besides being very beefy and tender, there was a buttery taste to the finish.

    imageimage
    ·
  • DMWDMW Posts: 6,809
    Man that looks good! I'm almost out of steaks in the freezer, as soon as I make room in the beer/meat fridge I'm going to try dry aging. Have a brisket and butts taking space. Butts will be gone tomorrow.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
    ·
  • hapsterhapster Posts: 6,914
    DMW said:

    Man that looks good! I'm almost out of steaks in the freezer, as soon as I make room in the beer/meat fridge I'm going to try dry aging. Have a brisket and butts taking space. Butts will be gone tomorrow.

    I am thinking that I should just get a little dorm fridge just for the same thing.
    ·
  • DMWDMW Posts: 6,809
    Make sure its a real frost free fridge. Lots of the small fridges are actually coolers of sorts and won't keep the humidity down. I'm sure @nolaegghead could explain.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
    ·
  • YEMTreyYEMTrey Posts: 2,414
    hapster said:
    It's on... image
    Absolutely beautiful!!!  Another stunning shot, Hap!
    XL and a Mini Max Egg in Cincinnati, Ohio
    ·
  • hapsterhapster Posts: 6,914
    YEMTrey said:


    hapster said:

    It's on...

    image

    Absolutely beautiful!!!  Another stunning shot, Hap!


    Thanks man!
    ·
  • SkiddymarkerSkiddymarker Posts: 7,049
    edited July 2014
    After 3 hours at the DMV (took written motorcycle test and renewed license but mostly sat around imagining this is what the lower rings of hell are like), I'm ready to start drinking. 
    @nolaegghead - First time on two wheels or do you now need a license for the cargo bike? What are you going to ride?

    @hapster - corn looks incredible.....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
    ·
  • nolaeggheadnolaegghead Posts: 14,219
    edited July 2014
    DMW said:
    Make sure its a real frost free fridge. Lots of the small fridges are actually coolers of sorts and won't keep the humidity down. I'm sure @nolaegghead could explain.
    Humidity shouldn't be too low if you have an environment for dry aging and curing.   Medium to high humidity is fine.   I'd say 70% is ideal.

    If the humidity is too low, the outer part of the sub-primal dries too fast and becomes impermeable and you don't get as much moisture loss.  This is more critical with sausage and things like bresaola. Paradoxically, you get better drying with higher humidity. For dry aging, it's not that important, the moisture loss stops after about a 30% loss.

    All in all, I wouldn't worry about humidity for dry aging.  You want to leave ALL the fat on and you want a good fat cap on the meat you select.

    My biggest problem with curing was too low humidity.  Not that big a deal with dry aging beef though.  You can use any refrigerator.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • DMWDMW Posts: 6,809
    @nolaegghead Good to know, I know curing humidity should be around 70% and a humidifier with controller usually needs to be added to a frost free fridge for a curing chamber. I thought I had read somewhere that the cheap little fridges couldn't be used for dry aging for some reason.

    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
    ·
  • nolaeggheadnolaegghead Posts: 14,219
    Even 80% is fine.  If you have a fridge/freezer the super cold evaporator lowers humidity.  A freezer run at above freezing temps that isn't frost free is probably going to have the highest humidity.   Humidity too high (90+%) can introduce spoilage.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • bweekesbweekes Posts: 408
    Wow! When I saw the cut, I thought to myself, "Hapster is going to reverse sear for sure". I am still in awe that you were able to get wall to wall pink doing it caveman style. Never cease to amaze me. 
    Ajax, ON Canada
    (XL BGE, KJ Jr., La Caja China #2)
    ·
  • nolaeggheadnolaegghead Posts: 14,219
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • hapsterhapster Posts: 6,914
    bweekes said:

    Wow! When I saw the cut, I thought to myself, "Hapster is going to reverse sear for sure". I am still in awe that you were able to get wall to wall pink doing it caveman style. Never cease to amaze me. 

    :))

    Never underestimate the power of Tito's when it comes to throwing a $40 steak right on the coals!!!

    ·
  • SGHSGH Posts: 13,667
    @hapster
    Man that looks incredible to say the least. Excellent cook.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    ·
  • hapsterhapster Posts: 6,914
    SGH said:

    @hapster
    Man that looks incredible to say the least. Excellent cook.

    Thanks brother... :)
    ·
  • SGHSGH Posts: 13,667
    @hapster
    You earned it my friend. The food looks excellent as always. The pics are acceptable. ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    ·
  • hapsterhapster Posts: 6,914
    edited July 2014
    SGH said:

    @hapster
    You earned it my friend. The food looks excellent as always. The pics are acceptable. ;)

    LOL... Thank you! I can always improve my pics :)

    Cooking these tomorrow for a neighborhood party tomorrow afternoon.
    ·
  • hapsterhapster Posts: 6,914
    Here's what I'm cooking... A local legend; best dogs around

    image
    ·
  • SGHSGH Posts: 13,667
    @hapster
    Brother there is no improving your pics. They are so perfect that they almost look fake if that makes sense. You have most everyone on the forum beat when it comes to the pics. I can only think of maybe 3 others that are in your league with the photos. You are the man sir. Accept it.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    ·
  • hapsterhapster Posts: 6,914
    SGH said:

    @hapster
    Brother there is no improving your pics. They are so perfect that they almost look fake if that makes sense. You have most everyone on the forum beat when it comes to the pics. I can only think of maybe 3 others that are in your league with the photos. You are the man sir. Accept it.

    Again, too... Way too kind. Plenty of multitalented people on here who share with everyone.

    My cooks might not be be tastiest or the best way to do something: but I try to contribute as best I can.

    Thanks again...
    ·
Sign In or Register to comment.