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[baguns]

21 day dry aged brisket





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[michaelmilitello]

How did the dry age taste vs normal wet age?   What grade of beef did you start with?

Thanks. 


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[baguns]

How did the dry age taste vs normal wet age?   What grade of beef did you start with?

Thanks. 


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It was prime from Costco and used umai bag in my friends dry age fridge. Honestly there wasn't a huge difference in taste.  It was super juicy with the waterfall of juice coming out between the point and flat.

I think I'll try 30-45 days the next time to see if there are any noticeable differences in the taste.


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[JEBIV]

Spare ribs and basement beans

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[bamakettles]

Spare ribs and basement beans

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Looks awesome Joe!  Love seeing these 26" kettle cooks.....


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[bamakettles]

Bacon wrapped pork loin.....


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[Kneab]

Lookin' good Joe

Spare ribs and basement beans

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[JEBIV]

Turned out grate, 1st time using the SNS for low and slow and I was pleased

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[NL_Weber_fan]

Hanger steak

[NL_Weber_fan]

Burgers

[stillgriller]

Wings on the performer with the Vortex and Big Green Egg Lump charcoal and a small chunk of hickory.

[JEBIV]

Wings on the performer with the Vortex and Big Green Egg Lump charcoal and a small chunk of hickory.

I haven't done wings in way to long, they look good, who is the perfectionist celery/carrot arranger LOL

[stillgriller]

Wings on the performer with the Vortex and Big Green Egg Lump charcoal and a small chunk of hickory.

I haven't done wings in way to long, they look good, who is the perfectionist celery/carrot arranger LOL

The wings could have gone a little longer but I was pressed for time.

Yeah about the vegetables, it's all about presentation -or as my daughter would say, 'Image is everything, Dad.' 

[stillgriller]

Jalapeño cheddar brats on the CGA, cooked with Cowboy briquets and apple wood chips.

[Kain]

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