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SRF Gold Strip Loin

SRF had a "sale" on whole gold strip loins last week so I split one with @lakewade. $350 for 14 lbs so about $25 per lb. Not too bad for SRF Gold anything. Trimmed down to 12 lbs of steaks and I kept the tallow and a little stir fry so nothing will
really go to waste.

We we bought 2 briskets, a ham and some Kobe and RR ground beef too. Total bill...$850. Needless to say, we are good on beef for a while. I think Janell is going to ground me from the Internet after this one. If anyone needs their yard mowed, I'm your guy. 

Pretty crazy looking stuff. The steaks folded in half over my finger they were so floppy and the fat was melting at room temp. Can't wait to dig in. 




Fat melting on my countertop


Keepin' It Weird in The ATX
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Comments

  • theyolksonyoutheyolksonyou Posts: 18,077
    I'm going to use this thread to gain back some internet time. 

    Cant wait to to see some results. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • bgebrentbgebrent Posts: 19,636
    Teed up, ready for the hole in one that's in your future.
    Sandy Springs & Dawsonville Ga
  • WeberWhoWeberWho Posts: 8,814
    I'd have a sledgehammer through my windshield if my wife found out that I spent $850 and it wasn't a half cow. Lucky!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • WeberWho said:
    I'd have a sledgehammer through my windshield if my wife found out that I spent $850 and it wasn't a half cow. Lucky!
    I "only" spent $425. We split it so we could both get our asses kicked (she actually loved it- she's as excited as me)


    Keepin' It Weird in The ATX
  • byrne092byrne092 Posts: 746
    Yeah I thought that was pretty wild that it basically melted at room temp,  can anyone explain that? All I know is that during the cook it turned to buttery deliciousness. 
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO Flameboss 500

    St. Louis, MO
  • Ozzie_IsaacOzzie_Isaac Posts: 11,429
    Wow!  I could eat that raw!
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • Couple more fatties :)


    Keepin' It Weird in The ATX
  • EggcelsiorEggcelsior Posts: 14,411
    byrne092 said:
    Yeah I thought that was pretty wild that it basically melted at room temp,  can anyone explain that? All I know is that during the cook it turned to buttery deliciousness. 
    Waygu beef fat is higher in unsaturated fatty acids, which has a lower melting point than saturated fatty acids. That's why oil, such as olive oil is liquid at room temp whereas butter, lard, or shortening are solid. This is due the the single bonds between carbon chains of the fatty acids, which allows for more hydrogen bonding. Unsaturated fatty acids have double bonds between some carbon chains, which does not allow for as much hydrogen bonding, therefore leading to a less stable molecule.
  • bhedges1987bhedges1987 Posts: 3,201
    Nice! I'm going to pull the trigger and try one of their briskets soon. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • SGHSGH Posts: 27,827
    I "only" spent $425. 

    Brother Tex, if I had your money I would have quadrupled that order =)
    On a serious note, there is some great grub in your future. Enjoy. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGH said:
    I "only" spent $425. 

    Brother Tex, if I had your money I would have quadrupled that order =)
    On a serious note, there is some great grub in your future. Enjoy. 
    Ha ha. Your tractor cost more than my car! 
    Keepin' It Weird in The ATX
  • SGHSGH Posts: 27,827
    SGH said:
    I "only" spent $425. 

    Brother Tex, if I had your money I would have quadrupled that order =)
    On a serious note, there is some great grub in your future. Enjoy. 
    Ha ha. Your tractor cost more than my car! 
    That may be true, but I stole my tractor ;)
    Looking forward to your review of the steaks. Everything that I have had from SRF's thus far has been superb. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • ChubbsChubbs Posts: 6,928
    My wife would kick my ass. She could buy a lot of pointless **** for. $850. Looks delicious
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • lousubcaplousubcap Posts: 23,402
    Better to be lucky than good any day.  Great score right there.  Congrats on sharing the pain ;)
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • byrne092byrne092 Posts: 746
    byrne092 said:
    Yeah I thought that was pretty wild that it basically melted at room temp,  can anyone explain that? All I know is that during the cook it turned to buttery deliciousness. 
    Waygu beef fat is higher in unsaturated fatty acids, which has a lower melting point than saturated fatty acids. That's why oil, such as olive oil is liquid at room temp whereas butter, lard, or shortening are solid. This is due the the single bonds between carbon chains of the fatty acids, which allows for more hydrogen bonding. Unsaturated fatty acids have double bonds between some carbon chains, which does not allow for as much hydrogen bonding, therefore leading to a less stable molecule.
    Interesting, thanks for the explanation!
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO Flameboss 500

    St. Louis, MO
  • Hi54puttyHi54putty Posts: 1,873
    those look amazing 
    XL,L,S 
    Winston-Salem, NC 
  • AcnAcn Posts: 3,574
    byrne092 said:
    byrne092 said:
    Yeah I thought that was pretty wild that it basically melted at room temp,  can anyone explain that? All I know is that during the cook it turned to buttery deliciousness. 
    Waygu beef fat is higher in unsaturated fatty acids, which has a lower melting point than saturated fatty acids. That's why oil, such as olive oil is liquid at room temp whereas butter, lard, or shortening are solid. This is due the the single bonds between carbon chains of the fatty acids, which allows for more hydrogen bonding. Unsaturated fatty acids have double bonds between some carbon chains, which does not allow for as much hydrogen bonding, therefore leading to a less stable molecule.
    Interesting, thanks for the explanation!
    Jamon Iberico is very similar.  When they hang hams in Spain they usually have a little paper cup hanging underneath it to keep the fat from dripping onto customer's heads.

    LBGE

    Pikesville, MD

  • byrne092byrne092 Posts: 746
    Acn said:
    Jamon Iberico is very similar.  When they hang hams in Spain they usually have a little paper cup hanging underneath it to keep the fat from dripping onto customer's heads.
    I had to google what that was, that's some high dollar pork! http://www.jamon.com/shopiberico.html

    Very cool to read about the process and history too. 
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO Flameboss 500

    St. Louis, MO
  • Damn. I cooked up one of the thinner end cuts tonight just for fun. Holy crap these are good. Seared down low first on the spider/SBGE CI Grid and then  finished at 275 raised indirect until 125 internal. Incredible. Huge beefy flavor but still light like pork tenderloin or something. I could have eaten a pound. Served with grilled romaine and "Denver Tots"


    Keepin' It Weird in The ATX
  • bhedges1987bhedges1987 Posts: 3,201
    Nice looking steak!

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • otterotter Posts: 307
    I've got to step out of the box, look super!
    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
  • calikingcaliking Posts: 15,140
    Holy crap. All of that looks stupendous. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • nolaeggheadnolaegghead Posts: 36,315
    You people are nuts.  I like that.
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Stike's troll account



  • Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

    Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch


    Keepin' It Weird in The ATX
  • DMWDMW Posts: 13,782
    Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

    Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch


    :clap:
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • DMW said:
    Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

    Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch


    :clap:
    it was glorious. She's still not over it. won't be the last time red wine gets spilled at our house.
    Keepin' It Weird in The ATX
  • EggcelsiorEggcelsior Posts: 14,411
    edited May 2016
    Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

    Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch



  • Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

    Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch



    ha ha. pretty much what it looks like this morning. A new couch is definitely in the cards. It was pretty banged up anyway. Out with the old...
    Keepin' It Weird in The ATX
  • LegumeLegume Posts: 11,441
    Man, that SRF really does get expensive!
    I do not have any broken or spare parts for any size egg.
  • GriffinGriffin Posts: 8,108

    How do those cows keep their fat from melting off in the summer heat? They sure aren't from Texas. Maybe they are raised in an air conditioned barn? LOL.

    Seriously, they look outstanding and I am one jealous dude.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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