GIO Posted March 12, 2009 Share Posted March 12, 2009 Fire up the grill........ click on full screen it is way cool.....beware you may have a Meatgasam http://www.nytimes.com/interactive/2008/12...rooms-pano.html Link to comment Share on other sites More sharing options...
Chris Keen Posted March 12, 2009 Share Posted March 12, 2009 Now I like a good steak as much as the next guy, but 100 year old meat just doesnt sound right. Has anyone ever heard of aging beef for 100 years ??? Link to comment Share on other sites More sharing options...
GentlemanJim Posted March 12, 2009 Share Posted March 12, 2009 I slobbered a little on the keyboard Jim Link to comment Share on other sites More sharing options...
GentlemanJim Posted March 12, 2009 Share Posted March 12, 2009 Now I like a good steak as much as the next guy, but 100 year old meat just doesnt sound right. Has anyone ever heard of aging beef for 100 years ??? They been doin it for 100 years...the beef aint that old Jim Link to comment Share on other sites More sharing options...
Chris Keen Posted March 12, 2009 Share Posted March 12, 2009 oh ......... thank goodness. I was thinking about how DRY that would be. Link to comment Share on other sites More sharing options...
TwoShot Posted March 12, 2009 Share Posted March 12, 2009 Chris, Dry aged beef is normally held in the cooler for 20 to 40 days. It is expensive because the outer layer, especially the ends of the cuts must be trimmed off. It is basically a controlled decay process to allow the muscle fibers and connective tissue to break down and become more tender. The longer the beef is aged, it will develop a unique flavor that some cherish and some don't care for. Eating at Peter Lugar's is on my bucket list. Jim Link to comment Share on other sites More sharing options...
trickpony Posted March 12, 2009 Share Posted March 12, 2009 That "100 year old" statement scared me a bit too I've got a beef going in for it's 21 day hang and can't wait to get some of it on the grill when it's ready:) Link to comment Share on other sites More sharing options...
outerlimits Posted March 12, 2009 Share Posted March 12, 2009 look at all the porters! great stuff-berns in florida ages theirs 75 days...nothing like rotting meat. Link to comment Share on other sites More sharing options...
CSEMARTIN Posted March 12, 2009 Share Posted March 12, 2009 .....beware you may have a Meatgasam What is a Meatgasam? Link to comment Share on other sites More sharing options...
larry cazes Posted March 12, 2009 Share Posted March 12, 2009 Eating at Peter Lugar's is on my bucket list.Jim I have eaten there quite a few times and it IS worth the wait although the beef at the Morton's here in San Jose is excellent as well. Link to comment Share on other sites More sharing options...
cybrosh Posted March 12, 2009 Share Posted March 12, 2009 I slobbered a little on the keyboard I ate mine... Link to comment Share on other sites More sharing options...
UltraTen Posted March 12, 2009 Share Posted March 12, 2009 I think I screwed up my monitor throwing it on the grill. Link to comment Share on other sites More sharing options...
35WLN Posted March 13, 2009 Share Posted March 13, 2009 Looks like alot of work in that cooler. I think I will have steaks tonight. Link to comment Share on other sites More sharing options...
rtg Posted March 19, 2009 Share Posted March 19, 2009 My BBQ and some Foul [/img] Link to comment Share on other sites More sharing options...
lynn jones Posted March 19, 2009 Share Posted March 19, 2009 My BBQ and some Foul[/img] dude! bbq can be beef, pork, or chicken..never foul! know you meat son! Link to comment Share on other sites More sharing options...
rtg Posted March 20, 2009 Share Posted March 20, 2009 My BBQ and some Foul[/img] dude! bbq can be beef, pork, or chicken..never foul! know you meat son! I know my meat. Have smoked thousands of pounds in my day...Pork is my favorite [/img] [/img] [/img] Link to comment Share on other sites More sharing options...
JimmyZip Posted March 20, 2009 Share Posted March 20, 2009 rtg, I have confidence you KNOW! That was some serious meat porn! Link to comment Share on other sites More sharing options...
MisterB Posted March 21, 2009 Share Posted March 21, 2009 My BBQ and some Foul[/img] dude! bbq can be beef, pork, or chicken..never foul! know you meat son! He means fowl meat, not foul meat Link to comment Share on other sites More sharing options...
smokshwn Posted March 21, 2009 Share Posted March 21, 2009 mmmm! Link to comment Share on other sites More sharing options...
outerlimits Posted April 13, 2009 Share Posted April 13, 2009 nothing big here, but i built it. rack of lamb and marinated skirt steaks for easter! Link to comment Share on other sites More sharing options...
downlow411 Posted April 13, 2009 Share Posted April 13, 2009 Where is the tasting line? Just add wine or a good single malt! Link to comment Share on other sites More sharing options...
rtg Posted April 14, 2009 Share Posted April 14, 2009 nothing big here, but i built it. rack of lamb and marinated skirt steaks for easter! Nice...Very Nice Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now