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First Dry Bag Steaks - Thanks Bobby-Q and RRP!

krickskricks Posts: 244
edited 10:38PM in EggHead Forum
Been a little tardy with this...

First heard of the Dry-Bag system from Bobby-Q at one of the BGE cooking schools and then saw what RRP was up to so...

Got the Sinbo system and then a 14 pound ribeye primal from Costco. Didn't get a shot of primal but it looks like all the rest of them do.

After about 24 days, I pulled it out of the icebox. I kept it on the bottom shelf. Temp was about 37 degrees. I did turn it over one time. This was one side.

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and this was the other

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The "Drybag" was truly stuck on and I had to peel it off.

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Yielding this.

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I was really almost afraid to cut into it but being charitable and cautious I went ahead. I was very pleasantly surprised.

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Continuing on... One should not do this when one is hungry...

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I trimmed up the thinner end pieces too. I can see a ribeye sandwich in my future. To really celebrate, a new toy showed up. Fire good.

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So, I'm just getting ready for the cook and I run into this little issue. I'd baked some bread on the egg earlier and left the dome up to cool everything down. When I went to put the dome down, this happened. And I wasn't holding the other end.

pic124-1.jpg

While I was curious as to WT* happened I just got my wrenches out and fixed it. Figured out what really happened later but that's another story.

The cook was straightforward. Prepped and ready. Kosher salt and Pepper only. I only trimmed off the tail and left everything else.

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The egg was 500+. I just let it rock and roll. Resting.

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And dinner.

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As has been noted here, these have the most awesome flavor. I have 11 in the freezer. More fun later. Thanks everyone!

Comments

  • You would pay about $30 a lb for aged beef like that where I am from and using DryAgedSteak.com products I do it for less than half the price. That looks like an excellent cut you got. Thanks for posting the photos.
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • Photo EggPhoto Egg Posts: 7,806
    Very nice.
    What did you think of the meat on the outer edge as far as flavor? Some like and some don't.
    Darian
    Thank you,
    Darian

    Galveston Texas
  • RRPRRP Posts: 21,921
    You're welcome! Glad we have another believer amongst the midst. I have now aged 4 chunks being one New York strip and 3 rib eyes so slowly but surely I'm getting an aged beef inventory building up in my freezer, except for my steady consumption!
    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!
  • that's the dry aged part. hahaha
    if you don't like that, you should consider wet aging, which will give you the same enzyme flavors, but doesn't condense the beef or allow it to oxidize.
  • krickskricks Posts: 244
    There was more texture to the edges than a "regular" steak which was fine with us. I thought the flavor was more intense too. I think that if a person didn't know what it looked like when it started, they wouldn't be squeamish about it.
  • RRPRRP Posts: 21,921
    absolutely! My wife calls it the rind and leaves about one half of it for me to snack on the next day. Even cold that is very tasty and I believe it mellows during the sear.
    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!
  • HossHoss Posts: 14,600
    SCHWWWWEEEEET!!! B)
  • FLbobecuFLbobecu Posts: 309
    1 question - did you pull the primal from the original cyrovac packaging and then replace in a new vacuum bag?

    I'd really like to get into aging my beef. Off to google and youtube for videos.



    Thanks!
  • yes, otherwise the moisture is trapped in the original cryo

    if you want to try it at home before buying the sealer and bags, you can easily age subprimals in your fridge (spare fridge ideal but not required).

    don't want to hijack or steer the thread of the original intent, so i'll just say there's lots of info in the forum archives
  • reccitronreccitron Posts: 176
    Grillin & Chillin,

    DryAgedSteak.com didn't work. Did they go out of business or is that a typo?

    Grillin & Chillin wrote:
    You would pay about $30 a lb for aged beef like that where I am from and using DryAgedSteak.com products I do it for less than half the price. That looks like an excellent cut you got. Thanks for posting the photos.
  • RRPRRP Posts: 21,921
    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!
  • reccitronreccitron Posts: 176
    Thanks for the link
  • ...or anything else, for that matter.

    http://www.google.com/search?q=site:www.eggheadforum.com+dry+aging+home&sourceid=navclient-ff&rlz=1B3GGGL_en___US294&ie=UTF-8&hl=

    you can search any site this way. go to google and type (in this case) site:www.eggheadforum.com and include your search terms. it will search the entire site and return results faster perhaps more like what you are expecting
  • krickskricks Posts: 244
    And you will find a lot of information on the topic and anything else.
  • krickskricks Posts: 244
    Just a little follow-up...

    You see all those tails of the ribeyes? I trimmed them off before I froze them. But being the midwesterner I really am, I trimmed the meat out of them with some of the fat. Tonight, I'm going to grind it up and mix it with some hamburger. Dry aged hamburgers! Well sort of.
  • Sorry It is DryBagSteak.com
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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