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
Late start on the Christmas Roast
Comments
-
Lopped off a chunk ...I'm guessing it was at 3 weeks... cooked it up at yesterday's dinner party on the Blackstone griddle. Absolutely delicious. No trimming (except the end). Everyone loved it and it was very tender. The crust was the best. I don't see any problem with not having the fat cap around the bone.
We also had blackened SV chicken, vegetarian moussaka, etc.
______________________________________________I love lamp.. -
I'm going to let it go another 10 days, do a Christmas roast, let cut up some steaks. I put the trimmed end back on with a couple of toothpicks to protect from trimming again.
______________________________________________I love lamp.. -
I did notice it sears very well (lower water content) and cooks fast. Cooked to about 120F.
______________________________________________I love lamp.. -
I can't believe you ate that spoiled, rotten meat! I hope you got your anthrax shots.
seriously, envious! Dry aging 26# ribeye thanks to @Darby_Crenshaw. Good for you Nola!Sandy Springs & Dawsonville Ga -
Looking forward to brother Crenshaws finish!Sandy Springs & Dawsonville Ga
-
Hey Bieber - the neighborhood kids wondered what smelled in my beer fridge so they took a peek. Holy cannoli it smells like a roast made of blue cheese died in there! The roast looks awesome though so I'm hoping my first attempt at dry aging isn't my last!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
Really?'
i hope you are joking
i opened my fridge tonight (beer/aging fridge) and had a horrible smell.
i panicked to be honest. Then checked a bag of groceries in there (cheeses, salmon, etc) my wife put in a day or two ago. It was a camembert that was making the stink. Thank god
so. If yours smells, then yep. Something's wrong
Only time it ever smelled or went bad was when i found my fridge at 45+degrees
take the temp of the meat. You fridge needs to be in the mid thirties, no more than 40 max[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
The smell is.... Impressive! I'm hoping it's just that it's a small, well sealed fridge. The temps look fine. My guess is the humidity is too high. The outside of the roast feels moist/spongy.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
It isn't supposed to smell at all. Certainly not like blue cheese
Something's not rigjt if it smells
is it the meat or the fridge that smells?
surface should be hard and dry
if slimy, uh oh
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Fridge has had nothing but bottled water and soda and beer in it. Definitely the meat. This may be a failed attempt, doh!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
Might be the refrigerator where the water from the evaporator is trapped. Usually high humidity is a good thing, as refrigerators typically have low humidity. Take the meat out and let it air out for a while and smell it. I doubt it's the meat, but you'll know right away if it is.
______________________________________________I love lamp.. -
Could it be the blood/water that dripped out?
Steve
Caledon, ON
-
@Little Steven there's not much liquid at all that's come out.
I think in a few days I'll bring it out and trim it and see how it looks/smells after sitting out a bit. Maybe the fridge is just small and well sealed and is building up odor. If I stop posting in a week or so you'll know it was really bad
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Just an observation from your pic. I usually use a rack to allow air to flow around it. Dunno if that's it or not but something to look at.
Steve
Caledon, ON
-
I thjk steven is correct a out the area in contact with the pan
if i had a left nut, i would bet the smell is from the area in contact being unable to dry
the meat must be racked with air all sides so it can surface-dry quickly
if that is the issue, i would trim that off and see if it solves the problem
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
You lost the left one? Rod said that was his favourite. Superfluous U's are free.
Steve
Caledon, ON
-
Doc had to remove it. Too much bruising from bouncing off your chin[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
-
Great banter from the good old days. Merry Christmas.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
-
@Darby_Crenshaw
How did your roast turn out? If it's posted somewhere above, my apologies. I didn't re-read the whole thread.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
On now. 200-220. I salted it, and when the salt had drawn out a little moisture i dusted with pepper, garlic, a little onion powder. Tossed on sub minced parsley and rosemary. Spritzed with olive oil too[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
@Little Steven and @Darby_Crenshaw both nailed it. I thought the roast was sitting on two small spots i.e. The ends of the bone. Nope, it was sitting on a big flat section of meat and that surface couldn't dry.
I think ill dry a few more days, see how it smells, and trim that part generously. I think it's going to be OK.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Here it is after a few hours at 225
no sear
Was 109 when the thermapen died. Flying blind the rest of the way[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Looks good. Mine is going on tomorrow.
______________________________________________I love lamp.. -
That roast is looking great. Looking forward to the finish!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
-
I hearya. Different crowd here
probably 115 when i yanked it fifteen minutes later[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
What I see looks great. Any sliced pics?Darby_Crenshaw said:probably 115 when i yanked it fifteen minutes laterLocation- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Both Thermapens died at the exact same moment? Was there a localized EMP?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@dmw a red coat sleeper cell....
-
Looks great brother. Sorry bout the thermapen! Missing the sliced pix friend!Sandy Springs & Dawsonville Ga
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum