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A project forty days in the making
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Wolfpack
Posts: 3,551
i finally took the plung and bought some of the Unami dry age bags. After some difficulty getting the bag sealed I finally triumphed and into the beer fridge the ribeye primal went.
So after much anticipation the calendar finally rolled around and it was ready. I went 40 days on this first go round.
I was was surprised how hard the crust had become- takes some work to get everything sliced up.
Cooking soon so will update...
So after much anticipation the calendar finally rolled around and it was ready. I went 40 days on this first go round.
I was was surprised how hard the crust had become- takes some work to get everything sliced up.
Cooking soon so will update...
Greensboro, NC
Comments
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Looks good, can't wait to hear how it tastes.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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That will be well worth your effort and wait! That was one nice marbled chunk-o-cow! I assume it was graded prime.
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Actually it wasn't prime- they only had two prime ones when I bought this one and they weren't as soft and floppy as this one.Greensboro, NC
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Wolfpack said:Actually it wasn't prime- they only had two prime ones when I bought this one and they weren't as soft and floppy as this one._____________
"Commander, say hello to Cricket!" - KN
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Wolfpack said:Actually it wasn't prime- they only had two prime ones when I bought this one and they weren't as soft and floppy as this one.
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Looks fantastic!!! Remember that it cooks faster than non-dry aged meat! SO pay attention to the temp of the meat. I was shocked at how fast it cooked!
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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. -
Looks great! I so want to try this!
I'm renovating a bedroom and bathroom in our house for the owmbo so its given me the green light to get some more toys!
So the question is, how big is a full rib roast or a strip loin? One reason is for the bags to order and second is she okayed a chamber sealer if they will fit -
CanadianAnvil said:
So the question is, how big is a full rib roast or a strip loin? One reason is for the bags to order and second is she okayed a chamber sealer if they will fit -
Looking at a vp215 so inside size is 11" by 5" by 15". Think that is big enough?
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I've never tried aged meat so I'm interested in your final results.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
CanadianAnvil said:Looking at a vp215 so inside size is 11" by 5" by 15". Think that is big enough?
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Thanks for the info. We don't have a sealer now and dont want to buy two to dry age. I make alot of sausages so the speed and durability of the chamber sealer was a big plus.
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You can dry age without bags too. Not to step on toes.
Rinse, pat dry, place on cooling rack in/on a coookie sheet in the bottom of your beer fridge. Wait.[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
I know but my wife is squeamish of that.
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CanadianAnvil said:I know but my wife is squeamish of that.
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problem is asking the wife in the first place. Heh heh heh.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
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I think prime ribeye is too fatty. Choice is my choice, regardless of price. Nice job, can't wait to hear about the taste test.
______________________________________________I love lamp.. -
Sorry had an unexpected visitor show up at the house as the steaks were in final stages. So didn't get any pics.
The wife noticed the difference and liked it- kids didn't notice anything but still ate theirs. I have eaten quite a few dry aged steaks and these turned out pretty well- not the best I have had but much better than normal. I also kept one piece very untrimmed- I enjoyed the flavor but the ends remained fairly hard.Greensboro, NC -
CanadianAnvil said:Looking at a vp215 so inside size is 11" by 5" by 15". Think that is big enough?
I got the 120 and it is terrific. Don't know where you are but Cedarlane Culinary in Burlington ON is the distributor for Vacmaster. I was able to negotiate.https://cedarlaneculinary.ca/Products/Detail?code=VP120&lob=Culinary
Steve
Caledon, ON
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I'm in Ingersoll so 15 minutes east of London on the 401
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California moved us out of a playoff spot. You need to get on here.
http://eggheadforum.com/discussion/comment/1779140/#Comment_1779140
Steve
Caledon, ON
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