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Old 12-05-2012, 08:21 PM   #18
Quintessential Chatty Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca

That has to have some really intense flavor with that kind of a dry age. Damn, I didn't even know you could dry-age that long.
I loved the slide show with the process.
So what is the purpose of the time in the oven? Let the butter mix cook its way into the meat?
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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