steaks

Hi I have been wanting to try and dry-age my steaks at home but have yet to find a method that works well. The latest one I came across is from Alton Brown. He suggested using skewers through the meat and place on top of a pie pan so the meat does not sit on the pan. Then place several pieces...

Who is in? I am cooking in the World Championship (hopefully Saturday and Sunday) and the 2020 Kickoff Classic on Sunday and my wife is cooking in the Kickoff Classic.

This Saturday I turned 60 and we had some friends over for a BBQ / potluck to commiserate errrr I mean celebrate. Friday I pulled 2 Tri-Tips and 3 large steaks out of the freezer to thaw. (1 - 1.75 lb. T-bone, 1 - 2.25 lb. Porterhouse and a monster 2.5 lb.Tt-bone) I seasoned up the Tri-Tips in...

Last week they put Ribeye Roasts on sale for $6.99 a lb. and $5.88 a lb. if you purchased $25.00 of other items. This is a great price so I went in to buy a roast and they didn’t have any good looking ones out in the display case so I asked for one from the back. They brought out a whole rib to...

Has anyone grilled steaks directly on top of lump charcoal no grill grate? what was your times per side, how thick of a cut, I like med rare?

These are 21 day dry aged Porterhouse steaks, they are 28 oz. each that I cooked this past Sunday evening. Served with grill baked potatoes and fresh chived sour cream, creamed spinach, and Crabmeat Maison made with Louisiana jumbo lump crabmeat over avocado slices. Actually except for the...