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Home aged steaks

Big'unBig'un Posts: 5,909
edited 4:22PM in EggHead Forum
After reading Hungryman's post about home aging steaks, I thought I would give those bags a try. I thought they worked pretty well. I bought a ribeye primal on sale for $3.99 /lb(no typo) They were relatively lean with little marbling. After 3 weeks in the fridge. They were cooked and were supior to any other steaks we have had in a while. Worth a try gang.

Still in the bag about to be trimmed and sliced.

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Sliced(out of focus cause I was jonesing)
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And cooked
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Usually, wifey only eats half a steak, this time she ate the entire steak and went back for another half of a steak. She said she was still full today, but it was worth it. Hope yall enjoy!
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Comments

  • RRPRRP Posts: 22,350
    guess I missed that thread - please tell us more about this bag and where to buy them. TIA
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Big'unBig'un Posts: 5,909
    My pleasure Ron, this should help:

    http://www.drybagsteak.com/index.php
  • Big'Un....Looking good!!! :woohoo: Thanks for the feedback! Have wondered how effective those bags could really be...those steaks look fantastic! :) Thanks for sharing the info. ;)
  • Big'unBig'un Posts: 5,909
    Thanks! Still waiting to see how the dry aged chicken nuggets turn out. I'm gonna wait an extra week or two to try them. :sick:
  • :ohmy: OH My..... :huh: You can keep those results all to yourself.... :sick: ROFL!!! :woohoo: :silly: :woohoo: :lol:
  • RRPRRP Posts: 22,350
    Thank you - I assume a Food Saver brand with do the trick as opposed to buying another vacuum device. I have long been a believer in dry aged meat and used to be able to buy it at a local butcher shop - but it changed hands and they no longer offer it. There is so much difference in the taste I know I'll be ordering a supply of bags this week!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Todd,

    I gotta get some of those bags..they look great! Now if Jeannie had one and a half..I just have to ask ;)

    Steve

    Steve 

    Caledon, ON

     

  • Big'unBig'un Posts: 5,909
    I bought the snorkel device they recommended. I was looking for a back-up sealer anyway. Al used the regular food saver and it took him awhile to get it right. He may be able to share some tips with you.HTH.
  • Big'unBig'un Posts: 5,909
    Actually, i may save them for the time that someone names "chicken nuggets" as the protein for the throwdown, I'll be in like Flynn!
  • Big'unBig'un Posts: 5,909
    A$$&@!*! :laugh: I only had ONE,bro! Of course it weighed 7.34 lbs, but it was only one! :woohoo: Actually, Kenny and I had one the night before to test the waters so to speak, you know, quality control, safety inspection, that sort of thing. I don't eat red meat very often. It really was good and the beef flavor was more pronounced. I really did enjoy it.
  • HungryManHungryMan Posts: 3,470
    Big'un
    You didn't trim them as much as I did. The outter crust was ok?
  • HungryManHungryMan Posts: 3,470
    The regular foodsaver will not work. RRP has my number. He can call me and I will tell him how I did it. I will be glad to share it with him.
  • HungryMan,

    why does a regular food saver not work?
  • HungryManHungryMan Posts: 3,470
    Thin bags with no bumps so when you put it in a food saver it does not suck the air out. go to the link and look at the demo. if you have a foodsaver with the tube option, call me and I will tell you how I did it
  • BacchusBacchus Posts: 6,019
    Thats awesome Todd.
  • Big'unBig'un Posts: 5,909
    No, I tried one the night before with the outside drymeat still attached, and it was too chewy. I cut the outside meat off, and let the boys cook it while we were heating the egg up to lava temps. It was good and chewy. The boys called it steak jerky. Definately cut it off.
  • Big'unBig'un Posts: 5,909
    Thanks Ron, I've got another one still in the fridge. Grab our buddies and bring them down. We'll have a steak tasting sampling!
  • BeliBeli Posts: 10,751
    todd.....TKS for a great idea......Saludos mi hermano!!
  • BacchusBacchus Posts: 6,019
    We dont really need them do we? I mean, how well do we know those guys anyway?
  • Todd,

    I have done a fair bit of dry aging, not the primals but steaks and roasts. It does intensify the flavour and I want to do more. BTW I was only asking how many Kenny had :( Growing boy and all :lol:

    Steve

    Steve 

    Caledon, ON

     

  • Ok, great info, but here is what I want to know.

    I think it would be ok to freeze after aging. How about you all?
  • HossHoss Posts: 14,600
    WOW!I gotta try that!Thanks Todd! ;)
  • Big'unBig'un Posts: 5,909
    He ate one and a half. :laugh:
  • Big'unBig'un Posts: 5,909
    I plan to. I'll use my foodsaver for that.
  • Big'unBig'un Posts: 5,909
    A point well taken. ;)
  • Todd,

    How bout my boy Rory?

    Steve

    Steve 

    Caledon, ON

     

  • Big'unBig'un Posts: 5,909
    You'll love it Beli. I'm guessing that mexican beef would be a natural fit.
  • Big'unBig'un Posts: 5,909
    Hoss, you'll really enjoy the difference it makes. I plan to do a primerib roast soon.
  • Big'unBig'un Posts: 5,909
    He ate a whole steak by himself. I'm gonna need more refigerators!
  • Dude,

    And a coupla freezers when those lads get a bit older :laugh: They get a little less fussy when they reach, as bill says, the pit age.

    Steve

    Steve 

    Caledon, ON

     

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