Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Home aged steaks
Big'un
Posts: 5,909
After reading Hungryman's post about home aging steaks, I thought I would give those bags a try. I thought they worked pretty well. I bought a ribeye primal on sale for $3.99 /lb(no typo) They were relatively lean with little marbling. After 3 weeks in the fridge. They were cooked and were supior to any other steaks we have had in a while. Worth a try gang.
Still in the bag about to be trimmed and sliced.
Sliced(out of focus cause I was jonesing)
And cooked
Usually, wifey only eats half a steak, this time she ate the entire steak and went back for another half of a steak. She said she was still full today, but it was worth it. Hope yall enjoy!
Still in the bag about to be trimmed and sliced.
Sliced(out of focus cause I was jonesing)
And cooked
Usually, wifey only eats half a steak, this time she ate the entire steak and went back for another half of a steak. She said she was still full today, but it was worth it. Hope yall enjoy!
Comments
-
guess I missed that thread - please tell us more about this bag and where to buy them. TIARe-gasketing America one yard at a time.
-
-
Big'Un....Looking good!!! :woohoo: Thanks for the feedback! Have wondered how effective those bags could really be...those steaks look fantastic! Thanks for sharing the info.
-
Thanks! Still waiting to see how the dry aged chicken nuggets turn out. I'm gonna wait an extra week or two to try them.
-
:ohmy: OH My..... :huh: You can keep those results all to yourself.... ROFL!!! :woohoo: :silly: :woohoo:
-
Thank you - I assume a Food Saver brand with do the trick as opposed to buying another vacuum device. I have long been a believer in dry aged meat and used to be able to buy it at a local butcher shop - but it changed hands and they no longer offer it. There is so much difference in the taste I know I'll be ordering a supply of bags this week!Re-gasketing America one yard at a time.
-
Todd,
I gotta get some of those bags..they look great! Now if Jeannie had one and a half..I just have to ask
SteveSteve
Caledon, ON
-
I bought the snorkel device they recommended. I was looking for a back-up sealer anyway. Al used the regular food saver and it took him awhile to get it right. He may be able to share some tips with you.HTH.
-
Actually, i may save them for the time that someone names "chicken nuggets" as the protein for the throwdown, I'll be in like Flynn!
-
A$$&@!*! :laugh: I only had ONE,bro! Of course it weighed 7.34 lbs, but it was only one! :woohoo: Actually, Kenny and I had one the night before to test the waters so to speak, you know, quality control, safety inspection, that sort of thing. I don't eat red meat very often. It really was good and the beef flavor was more pronounced. I really did enjoy it.
-
Big'un
You didn't trim them as much as I did. The outter crust was ok? -
The regular foodsaver will not work. RRP has my number. He can call me and I will tell him how I did it. I will be glad to share it with him.
-
HungryMan,
why does a regular food saver not work? -
Thin bags with no bumps so when you put it in a food saver it does not suck the air out. go to the link and look at the demo. if you have a foodsaver with the tube option, call me and I will tell you how I did it
-
Thats awesome Todd.
-
No, I tried one the night before with the outside drymeat still attached, and it was too chewy. I cut the outside meat off, and let the boys cook it while we were heating the egg up to lava temps. It was good and chewy. The boys called it steak jerky. Definately cut it off.
-
Thanks Ron, I've got another one still in the fridge. Grab our buddies and bring them down. We'll have a steak tasting sampling!
-
todd.....TKS for a great idea......Saludos mi hermano!!
-
We dont really need them do we? I mean, how well do we know those guys anyway?
-
Todd,
I have done a fair bit of dry aging, not the primals but steaks and roasts. It does intensify the flavour and I want to do more. BTW I was only asking how many Kenny had :( Growing boy and all
SteveSteve
Caledon, ON
-
Ok, great info, but here is what I want to know.
I think it would be ok to freeze after aging. How about you all? -
WOW!I gotta try that!Thanks Todd!
-
He ate one and a half. :laugh:
-
I plan to. I'll use my foodsaver for that.
-
A point well taken.
-
-
You'll love it Beli. I'm guessing that mexican beef would be a natural fit.
-
Hoss, you'll really enjoy the difference it makes. I plan to do a primerib roast soon.
-
He ate a whole steak by himself. I'm gonna need more refigerators!
-
Dude,
And a coupla freezers when those lads get a bit older :laugh: They get a little less fussy when they reach, as bill says, the pit age.
SteveSteve
Caledon, ON
Categories
- All Categories
- 182.6K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum