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Unread 08-17-2006, 09:54 AM   #5
Q_Egg
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Join Date: 05-06-06
Location: St George, UT
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..... very interesting, but I would feel restricted to something along the lines of 2.5 to 3 lbs, 2.5 to 3 in thick, .... maybe xlightly larger to support the losses mentioned. Does this sound doable ... removing the 1/4 in outer covering and doing a very high temp sear on each side, then inserting a heat barrier and roasting to desired doneness .... for me, rare ?

I hope some of the Brethren have solid experience with this aging approach since I hate to 'trash' a $30. steak in the name of education.

Regards, ?????
__________________
Tom B.
[FONT=Garamond]aka tommy_bandera
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GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]
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