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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

1300 pound dry aged beef

SciAggie
SciAggie Posts: 6,481
edited June 2019 in EggHead Forum
Mario Portella is a Latin American chef I follow on Instagram. He posted this pick of an entire 600 kg (1300 pound) dry aged beef being cooked over coals. I thought this was too impressive not to share. 

Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
· Share on FacebookShare on Twitter

Comments

  • northGAcock
    northGAcock Posts: 15,172
    @mmmmmmmmnnnnnnnn.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter
  • cookingdude555
    cookingdude555 Posts: 3,196
    That is simply amazing.  I bet it is glorious.
    · Share on FacebookShare on Twitter
  • hoosier_egger
    hoosier_egger Posts: 6,621
    Sweet baby Jesus 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    !!!! And how does one rotate a spit carrying that much weight? "Oh, its hooked up to a drive wheel for a Honda Civic traveling at 1 mph."
    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,377
    That's pretty remarkable.  I really do wonder how it came out.  When cooking that big of a carcass, it has to be hard to hit everything outta the park???
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • alaskanassasin
    alaskanassasin Posts: 8,394
    I did not know you could spatchcock a cow
    South of Columbus, Ohio.


    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    You have to admit this dude is swinging for the fence. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • CTMike
    CTMike Posts: 3,461
    Dayum
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
    · Share on FacebookShare on Twitter
  • yzzi
    yzzi Posts: 1,843
    I’d love to know what that would smell like...
    Dunedin, FL
    · Share on FacebookShare on Twitter
  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
    Looks a little too well dressed to be taking this more seriously than as an eclectic social media event.
    Gittin' there...
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 18,353
    Did he use one of Ron’s bags? 
    · Share on FacebookShare on Twitter
  • Sea2Ski
    Sea2Ski Posts: 4,088
    I wonder how the meat turns out after being cooked. Wouldn’t some parts be over cooked and others be under cooked (meaning tough and chewy - not raw)?  I suppose you would cook it all to pulling temp? 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 18,353
    Sea2Ski said:
    I wonder how the meat turns out after being cooked. Wouldn’t some parts be over cooked and others be under cooked (meaning tough and chewy - not raw)?  I suppose you would cook it all to pulling temp? 
    That cow was sacrificed for a Instagram pic only...
    · Share on FacebookShare on Twitter
  • THEBuckeye
    THEBuckeye Posts: 4,232
    SciAggie said:
    You have to admit this dude is swinging for the fence. 
    I'd say he hit a walk-off grand slam in game 7 of the world series. 
    New Albany, Ohio 

    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,125
    I must admit I was moderately surprised it was not you cooking this.
    Thank you for sharing. Very cool.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 33,179
    “Challenge accepted!” - @caliking and @20stone, probably.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    @YukonRon @JohnInCarolina It wouldn’t take much to get me to be a collaborator/co-conspiritor in a challenge like this...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter

Categories