Anyone do any dry aging? I am doing my first large cut. At the 21 day mark with a
large cut of Prime Rib. Think I am going to pull it at 28-30 days, and then trim and
cook.
Well to bad Dave hate that the dry aging didn’t work out. I’ve always been A little hesitant about doing dry aging of meat.So the dry aging was a failure. I don't want my Prime Rib tasting like Bleu Cheese.
My son liked it, though. Go figure.
Glad your all ok we sure do feel for those effected by that tornado. That’s a great thing to cook for those that could use a good meal. We totally understand what folks are dealing with.Thanks, Fred. We are lucky and very blessed. The destruction is kind of insane for us
being so far North. My son attends Gaylord High, so it hits really close to home. We
know a lot of people there. Never thought I would see them on CNN!!!
The silver lining is it is going to make a small, tightknit community even tighter.
Everyone is pitching in to help.
I'm smoking some meats tonight to take to the Church tomorrow that is now a shelter
for all the displaced people who need somewhere to live, shower, eat, and catch their
breath after all of this.
Glad your all ok we sure do feel for those effected by that tornado. That’s a great thing to cook for those that could use a good meal. We totally understand what folks are dealing with.
We are still not in our new home it is a very difficult process to deal with lots of stress. It definitely can bring the community together..
In the home stretch with the Brisket. Hour 17. Almost to temp and ready to rest.
Hi Dave we’re getting close we have plumbers here today cabinets are missing doors and shelf’s electrician have a little to do and we have been waiting on the gas to be hooked up and the painters to finish. Hard to believe it’s been over 3 1/2 years..How close are you, Fred? Sure sounds like you have had to be patient.
Well 3 1/2 years since the storm wrecked it just over a 1 1/2 years since we were able to start building.. Insurance was saying the storm didn’t wreck are house. What a racket pay but when something happens they don’t want to pay.3 and 1/2 years????!!! Wow. You must have the patience of a Saint now, Fred.
I'm going to stick with the reverse sear on the Weber kettle, but that looks handy for sure.
It was a 22 kettle. And you know what? I'm right there with you: I don't think you can beat a 22 kettle for the price-performance ratio.22 Kettle? Best charcoal grill ever. But then I’m a Weber nut.