GreenEggers Poll

Currently no polls available to vote

Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Who's Online

We have 761 guests online and We have 6 members online
Home
GreenEggers Forum
RRP Himalayan Salt Aged Beef message has embedded images

Platinum Egger

Posts: 9134
graphgraph



Return to index

Posted by: Richard Fl on 2011/02/24 19:49:50  

and lamb. RRP this one is right up your alley.
Lambchop and I just got back from 3 wonderfully relaxing days at the Hard Rock Casino in Tampa. They have one of the top steak restaurants in the Tampa area.

Council Oaks--http://www.seminolehardrocktampa.com/dining/council-oak

But this is about aging beef, not fine restaurants.

They sell to take out uncooked fine top grade beef and lamb racks. The beef is aged in a humidity comtrolled room with himalayan salt blocks on the back wall so the salt helps pulls the moisture from the meat. They serve the beef around 21-25 days. but the butcher said they believe the best time is 40-45 days and the lamb racks 16-18 days-got to try that one. He showed me some 66 day strips that were very dry and I was told a special palate to like it. They keep the room between 34-40F
Hope the pictures don't bore you, but was told by the butchers 1 each night, that there are only 3-5 restaurants, they know about in the US that have Himalayan salt to help in the aging process. The entire back wall is salt blocks about the size of a fire brick and about 12 feet tall or so.

The Tomahawk is 28 oz and is $48.



Lamb chops are pricy but you get 2, each is 2 bones.



I took a few shots of the display case- was told they sell $2,000-$3,ooo retail to go per week.



The butcher saw how crazy this tourist was and after I eggplained my interest he offered to take the camera into the room.













If you have gotten this far I apologize if I bored any one.

Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!

IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!

LAGER PRAYER
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.




Return to index



Thread map:

Latest Recipes

  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 06:57 PM
  • Chorizo Sausage
       (Pork)
       Joan Gaedke - Austin Egghead
       2013-05-26 12:46 PM
  • Egret's Ham
       (Pork)
       John Hall
       2013-03-30 02:30 PM
  • Carne Guisada
       (Beef)
       Austin Egghead
       2013-01-18 03:40 PM
Total Recipes: 923
add a new recipe...
more...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Saturday, Apr 19, 2014 3:30 am
30430 registered users
0 today
12 this week
39 this month
Last: DirtRoadDust
Total Posts: 1,202,003

Our New Members

  • Grover
       2014-04-18 10:58 AM
  • kimjim
       2014-04-14 10:03 PM