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Summertime dry aged steaks

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
Onions, garlic scapes, garlic bread, and some 40 day dry age steaks smoked with some oak.  




Steaks going on:



 Steaks ready for the sear. 




May look overdone, but wasn’t. This was one of those meals where everything just happened to be cooked exactly how you like it.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • lousubcap
    lousubcap Posts: 37,905
    Great result right there.  Given your food prowess the bleed-over is obvious.  Congrats on a great cook. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Foghorn
    Foghorn Posts: 10,322
    ... This was one of those meals where everything just happened to be cooked exactly how you like it.
    Yes. That just randomly happens to all of us all the time. 

    Dude. Great cook. Take the credit you deserve. 

    XXL BGE, Karebecue, 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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  • bucky925
    bucky925 Posts: 2,070
    Perfect in my book.  Very Very nice!

    The best things in life are not things.  

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  • smokingal
    smokingal Posts: 1,025
    Dude!  This is exquisite.  Did you dry age the steaks?  I'm getting back into dry aging and am working on several things, so thought I would ask.  Your veggie selection reminds me of just how much better (in many cases) they can taste fresh off the Egg than any meat selection.  Excellent work.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • mlc2013
    mlc2013 Posts: 1,005
    fantastic

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • nolaegghead
    nolaegghead Posts: 42,109
    Superfly TNT.

    I have never (knowingly) tried garlic scapes.   Needless to say, I'll be hunting them down, first at the Hong Kong market.
    ______________________________________________
    I love lamp..
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  • bluebird66
    bluebird66 Posts: 3,016
    Very nice!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    smokingal said:
    Dude!  This is exquisite.  Did you dry age the steaks?  I'm getting back into dry aging and am working on several things, so thought I would ask. 
    @smokingal. Yes, I dry age at home.  I could never justify buying it in the store and pay that much more.

    I can’t wait to see what you are working on.  
    --------------------------------------------------
    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. 
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    nolaegghead said:
    Superfly TNT.

    I have never (knowingly) tried garlic scapes.   Needless to say, I'll be hunting them down, first at the Hong Kong market.
    @nolaegghead garlic scapes are fantastic.  They are firm when first bought. Leave long and coat with some olive oil and salt and grill on high.  Once they get a little char on them, go a bit longer.  They may soften just a bit, but do not expect them to go limp.  I say leave long because they are easier to manage that way and they will not fall through the grate. 

    They are are also excellent pickled.  Cut into 1.5” lengths and pickle them.  A bit fibrous but still excellent.  I can only find them up here at our local CSA until end of July then they disappear, so I get them whenever I can find them.  1/4 lb for two people is about perfect for a meal.  
    --------------------------------------------------
    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. 
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  • TTC
    TTC Posts: 1,035
    I don't have a seal of approval, but if I did it would be pasted here. 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • wardo
    wardo Posts: 398
    Well done!  I had 41 day dry aged ribeyes a month back.  Beautiful looking meal there.
    NC - LBGE
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