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My first home dry-aging
JohnEggGio
Posts: 1,430
Bought this back on December 20th. Lopped off a two rib roast for Christmas Eve. The rest went into the basement fridge on a rimmed sheet pan. I just let it rest on the bones, and I did not cover with cheesecloth or paper toweling - no fan either. I just went down there every couple of days to check on things and exchange the air.
It never smelled of spoilage, just an odor that some describe as cheesy-funky. Oddly enough, today when I retrieved it, there was very little odor - I’m guessing that there was enough outer dry crust to act as a seal.
This is day 23 of dry-aging. I decided to carve off two generously sized steaks - each one bone. The remaining two ribs went back to the basement.
I’m a bit undecided whether to leave the bones attached. I have a lot of time invested in this so don’t want to foul it up... Game plan is to roast low and slow in the oven then do a finishing sear on the egg. I would appreciate any comments or suggestions regarding bone on or off and the cook.
Looking pretty sweet.
It never smelled of spoilage, just an odor that some describe as cheesy-funky. Oddly enough, today when I retrieved it, there was very little odor - I’m guessing that there was enough outer dry crust to act as a seal.
This is day 23 of dry-aging. I decided to carve off two generously sized steaks - each one bone. The remaining two ribs went back to the basement.
I’m a bit undecided whether to leave the bones attached. I have a lot of time invested in this so don’t want to foul it up... Game plan is to roast low and slow in the oven then do a finishing sear on the egg. I would appreciate any comments or suggestions regarding bone on or off and the cook.
Looking pretty sweet.
Maryland, 1 LBGE
Comments
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Those look awesome!
Large Egg with adjustable rig, Kick Ash Basket and various Weber's
Floyd Va -
JohnEggGio said:Game plan is to roast low and slow in the oven then do a finishing sear on the egg. I would appreciate any comments or suggestions regarding bone on or off and the cook.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@Carolina Q. I appreciate the comments. I’m thinking I want a neutral flavor profile - going with just kosher salt and course ground black pepper. The indoor oven gives me total control of temperature. Tonight will be 20-something degrees with about 6” of fresh snow - not really conducive to keeping a close eye on egg temp.Maryland, 1 LBGE
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If it is your first dry age cook know that since it has aged it has lost a lot of water and will cook faster. That has been my experience when I dry age. For that reason I reverse sear. Even if using the oven I would go that route so you don't overcook it.
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BigGreenKev said:If it is your first dry age cook know that since it has aged it has lost a lot of water and will cook faster. That has been my experience when I dry age. For that reason I reverse sear. Even if using the oven I would go that route so you don't overcook it.Maryland, 1 LBGE
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Ok, in oven at 225. Pulled it at 125. CI griddle on egg at 700+ for the sear. Quite delicious, but I managed to over cook it.Maryland, 1 LBGE
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That looks delicious- well done!!
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
@JohnEggGio I would inhale that over-cook all day long. Great undertaking and outcome to date. Ballsy move and definitely delivering the goods. Congrats!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:@JohnEggGio I would inhale that over-cook all day long. Great undertaking and outcome to date. Ballsy move and definitely delivering the goods. Congrats!Maryland, 1 LBGE
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JohnEggGio said:lousubcap said:@JohnEggGio I would inhale that over-cook all day long. Great undertaking and outcome to date. Ballsy move and definitely delivering the goods. Congrats!
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beautiful. one of my Christmas gifts from the inlaws was a costco gift card to buy some more beef to dry age some more.
2 Large Eggs - Raleigh, NC
Boiler Up!!
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Very Nice!I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
Aged steaks cook faster than non. Very easy to overcook. Looks great to me!
Small & Large BGE
Nashville, TN
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Thanks everyone. That CI sear created a delicious, almost crunchy crust. I had a few bites of cold leftover steak this morning - very good flavor. This one was choice - I’m thinking my next purchase will be prime. @unoriginalusername you might be right - 115 might be the correct target.Maryland, 1 LBGE
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Day 43. 2 bones left. Split it - cooking one tonight, put the other back in the fridge. Finished trimmed-up steak is about 2.75”. Same cooking method as last time, but pulling at 115, then the CI sear.
Egg is fired!
Green ceramic cap on top of Smokeware cap just to defrost.Maryland, 1 LBGE -
Great eats await. Home DA is the way to go.Sandy Springs & Dawsonville Ga
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Abdolutely delicious, but I was expecting it to be more tender. Starting a boneless ribeye agoing tomorrow - it’s prime vs this one being choice.Maryland, 1 LBGE -
That looks fantastic, time to for me to start another one.LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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Yes, sir! Super Bowl Champ eats right there!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Outstanding brother!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Now that is getting rewarded for your sustained efforts. Great cook and money shot for the win. Congrats across the entire process and various results.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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My second effort at home dry-aging, I went with a boneless prime whole ribeye. These steaks are 49 days. I found the prime to be much more tender.
Maryland, 1 LBGE -
Note to self: only dry-age prime. Tonight had 50-day choice NY strip...good flavor but too dry and a bit tough.Maryland, 1 LBGE
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JohnEggGio said:
Abdolutely delicious, but I was expecting it to be more tender. Starting a boneless ribeye agoing tomorrow - it’s prime vs this one being choice.
To me, at times, a steak that is real rare is still chewy and seems tougher?Thank you,DarianGalveston Texas -
how much meat did you "shave off" and discard from the drying process?XL BGE and Kamado Joe Jr.
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@Photo Egg This last steak was a good deal tougher - could be that I was starting out with a very lean strip.@speed51133. Last weekend I cut away a lot, right down to the all lean center. I was expecting to cook them then, but surprise house guests prompted me to put them back in the fridge until yesterday. No doubt that contributed to the dryness - I cut away the protective crust and put them back in the fridge for a week.Maryland, 1 LBGE
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