The BBQ BRETHREN FORUMS. - View Single Post - The Merits of Dry-Aged Beef

The_Kapn · 04-17-2009, 03:48 PM

Carrie,

I have never personally dry aged beef. To me, that process is obviously for the real pros.
I have eaten dry aged Prime steaks and they are "To Die For".

I / We wet age all of our briskets using the guidance by the legendary DRBBQ found here:

http://www.bbq-brethren.com/forum/sh...hlight=brisket

The smell and flavor when removed from the Cryo are just as he described---full beef flavor.

Hope this helps.

TIM

04-17-2009, 03:48 PM	#11
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Carrie, I have never personally dry aged beef. To me, that process is obviously for the real pros. I have eaten dry aged Prime steaks and they are "To Die For". I / We wet age all of our briskets using the guidance by the legendary DRBBQ found here: http://www.bbq-brethren.com/forum/sh...hlight=brisket The smell and flavor when removed from the Cryo are just as he described---full beef flavor. Hope this helps. TIM __________________ "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), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.