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    Wanna see what 80 day aged beef looks like?

    2

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    • 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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    • Posts: 87
      Oh geesh this looks interesting...cant wait to see final products
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    • Posts: 18,503
      As long as Brent isn't importing some secret steak sauce, I feel pretty good about my odds. #neverbitter
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    • 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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    • Posts: 18,503
      I'm going Caveman with Carne Crosta
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    • 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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    • Posts: 6,919
      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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    • 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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    • Posts: 10,135
      @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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    • Posts: 11,367
      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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    • Posts: 10,135
      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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    • Posts: 19,140
      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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    • 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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    • Posts: 18,459
      Legs, just not from the ceiling
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    • Posts: 10,135
      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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    • Posts: 259
      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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    • 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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    • 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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    • Posts: 10,135
      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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    • Posts: 12,653
      canuckland
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    • Posts: 226
      I feel so inadequate...... Mines only 24 days. Mind the funny colour it's the fridge light. 
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    • 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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    • Posts: 18,503
      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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    • 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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    • Posts: 18,503
      And my thread is killed...
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    • Posts: 42,109
      I fixed that 4 u
      ______________________________________________
      I love lamp..
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    • 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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    • 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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    • Posts: 18,503
      It's been a while since a two headed snake has made an appearance...
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    • 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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