"Aging" improves beef and some other meats.
I do not think it helps cooked or raw poultry
Are the insurance premiums paid up?????????
Not making light of this---I hope everyone "dodges the bullet", but that "manager" needs a new profession
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.