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

Dry age boeuf

2»

Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Where did you find that, Pompeii?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Mr Holloway
    Mr Holloway Posts: 2,034
    Hey Steve
    Can't wait to see you cut into that badboy :woohoo:

    Shane
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Shane, gonna give it another couple of weeks. :)

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • Hoss
    Hoss Posts: 14,600
    I lost 2/3 of the primal I started a few days after you.Baby boy came home for a weekend and wanted that hunk-o-meat in the outside fridge.He and his friends devoured it.Luckily I saved 1/3 of it which will be enough to make 3 good thick steaks or a small rib roast.I'm pullin it at 45 days and gonna start another one to go 45,60 and 75.
    · Share on FacebookShare on Twitter
  • WokOnMedium
    WokOnMedium Posts: 1,376
    Ahh now that is beautiful! My neighbor hooked me up with a couple of prime fillets, but by the time I got there he was already cutting them into steaks for me. My plan was to dry it a few days before carving it up, but that's, I'll just have to go hunting for a rib roast. All my big cooking gatherings are over so the beer fridge is free for just beer and some dry aging.....I may be looking for help in the next few days.
    · Share on FacebookShare on Twitter
  • Ripnem
    Ripnem Posts: 5,511
    Oh man are you going to enjoy the heck out of that baby. B)

    I just carved up my last 2# aged steak for anyone that stumbled by at the rib comp a couple weeks back. truffle salts and blue cheese. the works. I can't wait to see your cooks with it.
    · Share on FacebookShare on Twitter
  • Ripnem
    Ripnem Posts: 5,511
    Stac,

    Do you have a Cosco around? If you ask them to serve you up the whole primal they will and cut you a discount at the same time. Pretty sure I was at or around 5.50 a pound for choice grade.
    · Share on FacebookShare on Twitter
  • dugdbug
    dugdbug Posts: 244
    I'm looking at the timing and thinking I would prefer to pick up that lump in Caledon :silly: ; with my family in tow...perhaps I could bring the Brador... or maybe the Labatt 50? Beware Trebla!
    · Share on FacebookShare on Twitter
  • BobS
    BobS Posts: 2,485
    It just does not count until you cut it and cook it. :laugh:
    · Share on FacebookShare on Twitter
  • WokOnMedium
    WokOnMedium Posts: 1,376
    Thanks Adam! Closest Costco is about 3 hrs.....and I'm a member (dang forum!). I'll be down there next week. I'll have lots of questions once I bring it home I'm sure!
    · Share on FacebookShare on Twitter

Categories