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Unread 12-05-2012, 08:21 PM   #18
Babbling Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca
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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?
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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