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Wanna see what 80 day aged beef looks like?

2

Comments

  • bgebrent
    bgebrent Posts: 19,636
    theyolksonyou said:
    @bgebrent they'll all try almost anything. The boys eat raw oysters, fish, etc. escargot. Just might want some of that back up. 
    My kinda back up, it'll be there brother!
    Sandy Springs & Dawsonville Ga
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  • Budaman5000
    Budaman5000 Posts: 87
    Oh geesh this looks interesting...cant wait to see final products
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  • DoubleEgger
    DoubleEgger Posts: 18,492
    As long as Brent isn't importing some secret steak sauce, I feel pretty good about my odds. #neverbitter
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  • bgebrent
    bgebrent Posts: 19,636
    DoubleEgger said:
    As long as Brent isn't importing some secret steak sauce, I feel pretty good about my odds. #neverbitter
    #jasonsbitter, no sauce my friend.  In all honesty, I'm looking forward to the carpaccio.  Only cuz that condom you put on your steak will adulterate the flavor...I'm hoping ;)
    #winning
    Sandy Springs & Dawsonville Ga
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  • DoubleEgger
    DoubleEgger Posts: 18,492
    I'm going Caveman with Carne Crosta
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  • bgebrent
    bgebrent Posts: 19,636
    DoubleEgger said:
    I'm going Caveman with Carne Crosta
    That will make well done steak chips.  Your choice.
    Sandy Springs & Dawsonville Ga
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  • johnmitchell
    johnmitchell Posts: 6,918
    So looking forward to this... I am also hoping my wife will agree to drive me back on Sunday... 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • northGAcock
    northGAcock Posts: 15,172
    theyolksonyou said:
    show previous quotes
    I'm just along for the ride. I'll eat whatever is put in front of me. Hope I can talk the wife into driving also I can drink all of Brent's beer and part of his bourbon. 
    If I might.....I have something I want you to take Brent and leave behind. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Foghorn
    Foghorn Posts: 10,133
    @MaC122,

    Here's a pic from one of many stores in Madrid (and pretty much anywhere in Spain) that sell Iberian Ham. There are dozens of hams (full legs) hanging from the ceiling. The "youngest" of them has been aging 4 years. They go 30+ years on some. The older it is, the more expensive it is. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • WeberWho
    WeberWho Posts: 11,360
    Foghorn said:
    @MaC122,

    Here's a pic from one of many stores in Madrid (and pretty much anywhere in Spain) that sell Iberian Ham. There are dozens of hams (full legs) hanging from the ceiling. The "youngest" of them has been aging 4 years. They go 30+ years on some. The older it is, the more expensive it is. 
    We sampled some acorn feed Jamon in a few upscale butchers in Barcelona. Out of this world good. Most legs are given as gifts during holidays. Businesses will also give them to employees as gifts. I could only wish my work would do something this cool
    "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
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  • Foghorn
    Foghorn Posts: 10,133
    WeberWho said:
    show previous quotes
    We sampled some acorn feed Jamon in a few upscale butchers in Barcelona. Out of this world good. Most legs are given as gifts during holidays. Businesses will also give them to employees as gifts. I could only wish my work would do something this cool

    Yeah, and then people keep them on their counter mounted on a display/carving rack.  They stay there for months/years in some cases.  Every time they want a little ham, the shave off about a millimeter from the surface and throw it away, then they slice it thinly and eat it what they want.  The flavor is so concentrated that it doesn't take much to make you feel satiated.  My wife vetoed the omnipresent pig leg in our house as my son and I might have done it.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • caliking
    caliking Posts: 19,137
    Foghorn said:
    @MaC122,

    Here's a pic from one of many stores in Madrid (and pretty much anywhere in Spain) that sell Iberian Ham. There are dozens of hams (full legs) hanging from the ceiling. The "youngest" of them has been aging 4 years. They go 30+ years on some. The older it is, the more expensive it is. 
    I'm thinking the hams hanging from the ceiling are not the reason for taking this pic...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • saluki2007
    saluki2007 Posts: 6,354
    caliking said:
    show previous quotes
    I'm thinking the hams hanging from the ceiling are not the reason for taking this pic...
    She do
    Large and Small BGE
    Central, IL

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Legs, just not from the ceiling
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  • Foghorn
    Foghorn Posts: 10,133
    I actually hadn't noticed anything other than "some people" were in the pic. My radar is pretty good. She must not have been that hot in person. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Braggart
    Braggart Posts: 258
    Darby_Crenshaw said

    where does the bacteria come from that we care about? 

    -during slaughter, the guy may be spilled and fecal bacteria may get on (not in) the muscle.

    what allows it to grow? 

    warm temps, and water (moist surfaces)

    so.  wash the meat, pat dry, and and let the surface air dry quickly.  keep it cold (beef will not freeze even at 32 degrees), and you minimize the bacteria to begin with, as well as its growth.  don't push the bacteria into the beef (i.e. don't age ground beef, where the exterior is made internal).  if you leave it in cryo, the non-oxygen environment is on your side too






    Sorry to highjack guys...but quick question for @Darby_Crenshaw:

    Costco sells primals in cryovac (whole ribeyes, etc) that have NOT been mechanically tenderized.  If I dry age beef, I always remove from the cryovac, wash and dry as noted above.  

    In your opinion, would there be any issue with leaving in the cryovac and aging that way?  Guessing it woud no longer be dry-aging.

    Inquiring minds!  Always happy to learn!

    Great thread guys.  We need an unbiased taste panel at a neutral location.  I'm willing to offer up my table....
    Large BGE
    MMax BGE
    Weber gasser
    Pizza oven
    2 Dogs Back to 3 Dogs
    No neighbours 
    Living in Canada's bush
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  • Jstroke
    Jstroke Posts: 2,600
    People? I saw lots lots and lots of lovely pork. I wouldn't have noticed people if Heidi Klum was standing there Nekid. That right there is the finest kind of swine.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Braggart said:
    Guessing it woud no longer be dry-aging.

    that's why they call it wet aging.


    [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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  • Foghorn
    Foghorn Posts: 10,133
    Jstroke said:
    People? I saw lots lots and lots of lovely pork. I wouldn't have noticed people if Heidi Klum was standing there Nekid. That right there is the finest kind of swine.

    The ham was good.  Really good.  But not THAT good.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Canugghead
    Canugghead Posts: 12,633
    canuckland
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  • CanadianAnvil
    CanadianAnvil Posts: 226
    I feel so inadequate...... Mines only 24 days. Mind the funny colour it's the fridge light. 
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  • bcsnave
    bcsnave Posts: 1,009
    @doubleegger  you and that Anthony Wiener....always showing off your meat

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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  • DoubleEgger
    DoubleEgger Posts: 18,492
    bcsnave said:
    @doubleegger  you and that Anthony Wiener....always showing off your meat
    I need a cool nickname like Carlos Danger
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited September 2016
    DoubleEgger said:
    show previous quotes
    I need a cool nickname like Carlos Danger
    That may be a good idea... ;)



    ______________________________________________
    I love lamp..
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  • DoubleEgger
    DoubleEgger Posts: 18,492
    And my thread is killed...
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  • nolaegghead
    nolaegghead Posts: 42,109
    I fixed that 4 u
    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,920
    nolaegghead said:
    I fixed that 4 u
    I took a screen shot. Should I repost it =)

    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. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    SGH said:
    show previous quotes
    I took a screen shot. Should I repost it =)
    Please, then it would be your fault!!
    ______________________________________________
    I love lamp..
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  • DoubleEgger
    DoubleEgger Posts: 18,492
    It's been a while since a two headed snake has made an appearance...
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  • nolaegghead
    nolaegghead Posts: 42,109
    I think Samuel L. Jackson would have something to say (in your favor) about that.
    ______________________________________________
    I love lamp..
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