It looks like you're new here. If you want to get involved, click one of these buttons!
Just out here doing the things.Little Steven said:The Cen-Tex Smoker said:I had a 45 day from the HEB case pictured above last night. It was unreal. It was $24.99 per lb though. I also bought a prime bone-in ribeye that looked more like wagyu the way it was marbled for $9.99lb. We just ate the aged though. It was really good. My son asked "why don't we eat this way every night"? Guess we are cooking up the bone-in tonight.
If you are on the fence about dry aging- I say go for it. I'll probably just buy them one at a time since it's right by they house. I don't want that many pickle jars in my fridge anyway
And just where the hell have you been?
How did that brisket work out?What Cen-Tex said.labor intensive is getting up all night worried about your fire. I drink beer while getting my fire ready so it makes me happy.I did my first overnight brisket last weekend and this method worked perfectly. I still woke up at 4:30 am because I was paranoid, but when I checked the dome temp, it was right where I left it at 10 pm. It had not moved at all.This method seems labour-intensive, but worth it if you don't want to worry about your fire all night.Glad it worked for you.