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Negative 20 Dry Aged Ribeyes

With the “cold” happening in the South I thought I would share a normal cook durning an Iowa winter. It was negative 8 and with the windchill was around -20. Cooked indirect around 200 dome for about an hour until the steaks were around 130. Then pulled, tented and opened the large wide open. Not sure on the exact temp as it was wrapped around back to 350 with a flame shooting out the top a good foot. Will be recalibrating the dome thermo next since I forgot to remove it. Seared direct close to the coals next for about 60 seconds a side to finish around 137 internal. Great edge to edge cooking! 





NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

Comments

  • JohnInCarolinaJohnInCarolina Posts: 11,563
    Damn!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • 20stone20stone Posts: 1,481
    I just had some movement.

    Great cook, and kudos on braving the elements for a good cause.
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • Brisket_FanaticBrisket_Fanatic Posts: 2,668
    @JohnInCarolina - Thanks!

    @20stone - Although dam cold since you don't have to babysit the egg you never get cold. One of the many reason i bought an egg. I have smoked briskets at -30 before and it doesn't seem to phase the egg. If I knew how to post a video I would show you what boiling water does when tossed into the air. 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • pgprescottpgprescott Posts: 10,522
    Bravo! Extra credit for braving the weather!
  • lousubcaplousubcap Posts: 16,770
    Nailed that cook.  Way to bring it home.  Congrats.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • WeberWhoWeberWho Posts: 6,332
    Looks great stranger!
  • Brisket_FanaticBrisket_Fanatic Posts: 2,668
    @pgprescott - Thanks!

    @lousubcap ; - Thanks!

    @WeberWho - Thanks, haven't been around much, year end a work is always a killer and doesn't leave much time for other stuff.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • Nature BoyNature Boy Posts: 8,523
    That's butt cold. But sounds like cooking weather to me! Nicely executed, especially under not-so-perfect conditions. Stay warm!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Hans61Hans61 Posts: 3,405
    Solid Execution!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • dmchicagodmchicago Posts: 1,051
    "every picture tells a story, don't it?"

    Made me all warm inside!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • Brisket_FanaticBrisket_Fanatic Posts: 2,668
    @Nature Boy It is but not deal, thabks and hope your staying warm as well. 

    @Hans61 Thanks, it’s a great method 

    @dmchicago glad I could help you out  =)

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • FockerFocker Posts: 8,268
    Looks great bud.
    I agree 100%, best thing about the egg.

    Anyone serious about grilling out in the ol' corn patch, needs an egg in their arsenal.  

    Got a couple in the chamber myself.  One more month.



    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • thetrimthetrim Posts: 5,653
    That looks killer!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Brisket_FanaticBrisket_Fanatic Posts: 2,668
    @Focker - Thanks! Nice double barrel!

    @thetrim - They were, thanks!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • bluebird66bluebird66 Posts: 2,031
    Looks great!!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • 20stone20stone Posts: 1,481
    Focker said:
    Looks great bud.
    I agree 100%, best thing about the egg.

    Anyone serious about grilling out in the ol' corn patch, needs an egg in their arsenal.  

    Got a couple in the chamber myself.  One more month.



    Great looking slabs.  How long are you going?
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • YEMTreyYEMTrey Posts: 5,667
    Man, that's a great looking steak. Nice cook!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • FockerFocker Posts: 8,268
    20stone said:
    Focker said:
    Looks great bud.
    I agree 100%, best thing about the egg.

    Anyone serious about grilling out in the ol' corn patch, needs an egg in their arsenal.  

    Got a couple in the chamber myself.  One more month.



    Great looking slabs.  How long are you going?
    Thanks, couldn't pass them up for $4.99/lb. 

    45 days is 2/2 on the right one, 2/6 on the left.
    The right may not make it the full 45, we'll see.

    Where have you settled on aging time?
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • 20stone20stone Posts: 1,481
    Focker said:
    20stone said:
    Focker said:
    Looks great bud.
    I agree 100%, best thing about the egg.

    Anyone serious about grilling out in the ol' corn patch, needs an egg in their arsenal.  

    Got a couple in the chamber myself.  One more month.



    Great looking slabs.  How long are you going?
    Thanks, couldn't pass them up for $4.99/lb. 

    45 days is 2/2 on the right one, 2/6 on the left.
    The right may not make it the full 45, we'll see.

    Where have you settled on aging time?
    Believe it or not, I haven't done my own dry aging (yet). The meat locker is too warm (55F), the freezer's too cold (-10F), and @20stonespice isn't a out to let me take up half the fridge with aroma generating funk.  We do, however, have an underutilized beverage fridge....

    That said, 45 days seems like the sweet spot.  I'd be curious to know whether time or weight loss (f(time, temp, humidity)) is the better metric (as it is w charcuterie).  Base on what I have tasted, 30 seems like not enough, and 60 flirts w being too long for all but the most ardent funk heads
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • SmokingPineySmokingPiney Posts: 2,282
    Killer! 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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