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I really want to eat this

Little StevenLittle Steven Posts: 28,817
edited 9:06PM in EggHead Forum
I don't know how old it is but it is becoming a thing of beauty.

DSC_0012-2.jpg

Steve 

Caledon, ON

 

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Comments

  • HossHoss Posts: 14,600
    PATIENCE, GRASSHOPPER!!! ;) :)
  • Little StevenLittle Steven Posts: 28,817
    Buddy, can I just take like a little end piece? I'm jonesing here

    Steve 

    Caledon, ON

     

  • HossHoss Posts: 14,600
    This one has only been in for four days. :( It will be tested in a three part series.45 day,60 day and 75 day. ;)
    100_4070.jpg
  • Little StevenLittle Steven Posts: 28,817
    Man,

    Cut me off a little slice and I will give you my opinion B)

    Steve 

    Caledon, ON

     

  • HossHoss Posts: 14,600
    :laugh: When it comes to this stuff,patience DOES have it's rewards.The first one I did was 50+ days,gotta do a comparison this time. B)
  • eenie meenieeenie meenie Posts: 4,393
    Steven, quit peeping.

    Despite what Oscar Wilde says, you must resist temptation. :side:
  • Little StevenLittle Steven Posts: 28,817
    I have gone to sixty days before but not with a whole primal. Haave you ever aged a chub?

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 28,817
    I know sweetheart but every time I get a beer it calls out to me :blink:

    Steve 

    Caledon, ON

     

  • Photo EggPhoto Egg Posts: 7,815
    That's not looking good...
    Please mail me half and I will have our lab run some tests. :laugh:
    Thank you,
    Darian

    Galveston Texas
  • eenie meenieeenie meenie Posts: 4,393
    OK Steven, you've now got to stop drinking to stop peeping. Got it? B)
  • Little StevenLittle Steven Posts: 28,817
    Darian,

    I'll hire a cooled truck exclusive use to get it down to ya pal. Thanks. I was thinking about eating it ;)

    Steve

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 28,817
    What? I used to love you :ohmy:

    Steve 

    Caledon, ON

     

  • eenie meenieeenie meenie Posts: 4,393
    Steven, I'm just trying to help you get that primal to 60 days. Isn't that what friends are for? :laugh:
  • HossHoss Posts: 14,600
    :laugh: :laugh: :laugh: No,they are so delicious I eat them right away!!! B) :kiss:
  • HossHoss Posts: 14,600
    When I put a primal in the xtra fridge,I have to ice the beer down in a cooler so I don't have to see the aging meat every 5 minutes! :woohoo: It would NEVER make even 30 days! :laugh:
  • Photo EggPhoto Egg Posts: 7,815
    Safety first my friend. I'm here for you...
    Thank you,
    Darian

    Galveston Texas
  • Little StevenLittle Steven Posts: 28,817
    Man it is so nice to have friends that care :laugh:

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    I would like to try this some day. Please document your process
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    Literary references here don't quite fly. Trust me

    Thus spake Zarathustra
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,817
    Sorry man, Not that anal or analytical here. Love you like a brother all the same :laugh:

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 28,817
    Back off dude. She loves me

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    I don't exactly have any charts and graphs.
    It's an art.

    Looks good. Jealous
    ed egli avea del cul fatto trombetta -Dante
  • Little ChefLittle Chef Posts: 4,725
    Steve! EAT IT!!! Just slice off a steak or two, and let it keep aging!!! I am going to roast my last 6 inch piece when it hits 60 days! EAT IT!! It's the most absolutely amazing thing! Eat some now, then let it keep going! :woohoo:
  • Capt FrankCapt Frank Posts: 2,578
    I would really like to try this sometime but really don't have a clue as to how to go about it. :blush: Would one [or more] of you guys who do this all the time please post some basic guidelines, enough to keep me out of the ER?? My wife is an RN, but there are limits! :laugh:
    thanks,
  • The chunk of decomposing flesh looks like it came from a Netflix thriller :ohmy:
  • stikestike Posts: 15,597
    holy heck. seriously?

    probably the most documented discussed thing on this forum in the past year or so. :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    where did all you folks get the number "60 days"? ;)

    if you slap a bit of plastic wrap on the cut end (as you lop off steaks) you'll keep waste to a minimum. i wouldn't go much past 4 weeks with the plastic wrap, as it starts to fail around then.

    in truth, that's just me being frugal. ultimately it's probably best not to have any moisture trapped anywhere (like under the plastic). dry surfaces are what you want (just as in not using towels)
    ed egli avea del cul fatto trombetta -Dante
  • Capt FrankCapt Frank Posts: 2,578
    OK, my bad, I went to the search forum [as I have advised many others to do] and found plenty of info.
    Thanks :blush: :P
  • stikestike Posts: 15,597
    refreshing to know there's someone who hasn't had to sit through the three hundred and forty seven times it has been rehashed and discussed and beaten to death.

    it's not mathematically possible to have never landed on one of those threads by accident, you would have had to consciously avoided all of them. :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • OconeeDawgOconeeDawg Posts: 148
    I cooked a steak a friend of mine aged for 45 days. It smelled like an old shoe, but it tasted great once cooked!
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