It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page
for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day
is National Bacon Day
and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
I've gone over the posts about dry-aged beef and I'm curious enough that I'm considering trying it on my own. I do have a few questions that the earlier posts haven't addressed. Hope someone has the answers I'm looking for.
The process calls for an unused fridge. Does it have to be unused because the aroma of the aging beef will affect other food items in
the fridge? I have a beer fridge in the garage but I sometimes use it as an 'overflow' fridge for food that we can't fit in the kitchen fridge. Will it be alright to continue to use the fridge for this purpose as long as nothing else is in the fridge during the aging process?
I've seen the pictures of dry-aged beef and the outside edges look...well...greenish-brown and basically a touch rotten while the
inside of the meat looks red and fresh. Do you cut away the outer edges of the steaks once they're cut from the primal or is it that outer aged layer that makes these steaks so tasty? What about the end cuts? The two outer edge steaks would have an entire exposed side. Do I trim away a thin slice to expose that fresh red meat?[p]Thats all I can think of for now.[p]Thanks for your help in advance.[p]John[p]P.S. Its my 1 year eggiversary. Got my large one year ago today. What a great ride its been so far!