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It looks amazing!! I would like to have some by tomorrow night!! Anyone know of a source in Jacksonville? Or ND delivery?
If you're looking to order online, order from here:
I cook them flat and very hot and fast to develope a good sear on the outside but leaving the inside rare.
I will definitely be trying again. Next time, I will cook it flat. Pinwheel idea was something different. Maybe that's…
Brother I have to say that I prefer "spinalis dorsi" on the south side of rare. It is incredible to me this way. Spinalis cervicas as well. I'm a little partial to rare beef. To each his own. But again yours looks par excellent my friend. Hope that …
Cook temp and time? This looks like something this girl may try this weekend. Good job buddy!
At this point, I don't remember the temp or time.
I fall in the camp of cooking with high heat. Therefor, I would guess at least 500~550.
My hands down favorite meal. Great pics. Looks to be a prime cut ?
Choice. For $11/lb, couldn't resist the temptation of experimenting, and grilling a bone-in Ribeye Filet.
This does happen to be Certified Black Angus…
Now that's my kind of meal right there. Meat and meat cooked on the rare. It doesn't get any better than that. This easily earns the SGH seal of approval my friend. Excellent job!! =D>
Thank you sir. I try..
That's cheap, even for American Wagyu. We sell Australian AA9 Wagyu for $89.99/lb. (Roughly the top 2% of all Wagyu).
American Wagyu comes in around $60/lb.
Of course anything Wagyu dry-aged, you can tack on between 20 and 30% premium. …
I enjoy slicing immediately, and eating.
I make sure all the sides are ready to go, then I cook said steak.
Rarely now do I serve whole. I slice, prep slices for plate, then eat. No waiting around for me.
@FLbobecu I'm flagging this one for excessive sexy on the steak. )
That's too funny! I won't be able to top this thread next week, but I have planned an excessive-sexy long-bone ribeye for next weekend.
You should post those pics on pinterest. The ladies will be swooning....
Hmm.. Have no idea what that is. Suppose I should look into it. I don't even use Facebook. I see what it does to the people around me. 6 people si…
Ok @FLbobecu I'm liking the steaks. Here lately I've been doing a lot of steaks. I've never used porcini butter or cherry smoked salt (nor have I heard of it --guess I need to get out more ) ). What do these add to the steak? …
I see on one of your other steak cooks that you pan seared in bacon grease. Why did this one not get the same love Steak Man?
I've been cooking in the CI a lot. I started on the Egg, and finished in a warm CI skillet wi…
Cazzy's wings - every month at least once. I do substitute 40% rice wine in the recipe - still very good for sticky Asian wings.
Wow! Those look beyond awesome! I'm a sucker for wings, and those look fantastic!
If you can get one untrimmed, I'd beg you to try it. If you like the crisp crust of a finely done roast beef, the aged rind is even better by a substantial amount. It may be unsightly for the timid among us, but it so…
Does your shop have online ordering?
I can ship things through my regular M-F job. At that job, we ship the most exotic meats all over the county. However they do not offer dry aged beef.
@FLbobecu thanks for the info. Just to clarify, does Petty's sell dry aged steaks also? Thanks. Going to go check out that website you gave me.
Yes. We sell dry aged beef. The steak pictured in the original post is from work. We have some dry …
Do not use cheesecloth. Cheesecloth does nothing, and was never used in the aging of meat. It's a useless step added by self-proclaimed foodie internet bloggers who have no idea how meat is aged, or why. They can't abid…
@FLbobecu Just curious what butcher shop. We live over on the Space Coast and I cannot find dry aged beef anywhere over here.
Pettys Meats in Longwood. Or talk with Joey @ Fairway Packing out of Detroit.
My order was 5-18oz 50-day dry a…