Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Commando day 22 Tasting Crimsongator very long
Hoss's BBQ
Posts: 435
Well I had a dinner party last night and did Paella. Yesterday was day 21 for my Commando bone in ribeye. SO Gene AKA Crimsongator good not make it last night so he got the rain check with his family for tonight which was the night for my mom and I to try the ribeye for a taste comparision for christmas day which will be day 28 for the meat. Overall Gene and I did not see as much "darkening" of the flesh of the steaks. We both think this is due to the bones protecting the meat from one side and the fat from the other. Grilled the steaks to Medium rare. Gene made twiced baked taters that were awesome! Along with grill romaine hearts. Mom loved the steaks! Gene felt that the meat from Bobby's class had a stronger aged flavor. ( I think that was aged 28 days in the dry age bags) I grilled these at 500* on the small that Gene sold me while I was at Eggtoberfest. Man I love the small such a trooper!! Well here are the pics. Hoss
The other half for 28 day test!!
Crimsongator!!!!!!!
The other half for 28 day test!!
Crimsongator!!!!!!!
Comments
-
Whoo doggies them steaks look good.
-
the membrane on the ribs is waterproof. i wonder if that means it's vapor-proof too. i have never paid attention to the bone-in 45 day stuff that i get to see if the membrane has been removed. but it might be one of the things that allows you to go longer (like 45 days ) without experiencing too much drying.
drying is a good thjing, but you don't want too much.
your experience with the bone-in is interesting. just as the layer of fat shouldn't be trimmed off before you age, it may be that leaving the ribs on will allow home-agers (those going "commando") to age beyond 28 days without too much drying -
Well, the boys came home and announced that "Mr Ken makes steaks better than daddy does" So next time when I head to Decatur, I'll need to remove all the valve stems from the old red Chevy!
What a great time, Ken and his mom were great hosts. Thank you so much for a great evening. Merry Christmas. -
Those look Great Ken! I don't know which would be better your steaks or your Paella. :laugh:
-
Nice cook Hoss
Ross -
Those look great!! How did you age them? by commando I assume you mean, "naked"?? just placed in a rack in the refrigerator?
cheers! -
Those were absolutely wonderful.
-
Marvelous,,,simply marvelous.
-
Hey guy good luck with that Small Egg. Steaks look good.
-
Looks perfect
-
What no Morel Sauce???
Ken you are a true credit to your profession.. -
Thanks everyone. I would have made a suace pete yet it was really about the meat. I only used salt and pepper on the steak. Hoss
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum