GlockTalk.com
Home Forums Classifieds Blogs Today's Posts Search Social Groups



  
SIGN-UP
Notices

Glock Talk
Welcome To The Glock Talk Forums.
Reply
 
Thread Tools Display Modes
Old 01-30-2013, 18:17   #1
Adjuster
Senior Member
 
Adjuster's Avatar
 
Join Date: Feb 2006
Location: Ft. Lauderdale FL
Posts: 9,903
Anybody dry age beef in the refrigerator?

I have a couple steaks I think I am going to set in the refrigerator for several days. YouTube videos say thats all there is to it.




/
Adjuster is offline   Reply With Quote
Old 01-30-2013, 18:36   #2
czsmithGT
Senior Member
 
czsmithGT's Avatar
 
Join Date: Jan 2004
Posts: 9,390
Quote:
Originally Posted by Adjuster View Post
I have a couple steaks I think I am going to set in the refrigerator for several days. YouTube videos say thats all there is to it.

/
Alton Brown had several Good Eats segments on how to do it-

Here is one

czsmithGT is offline   Reply With Quote
Old 01-30-2013, 18:44   #3
frank4570
Feral human
 
frank4570's Avatar
 
Join Date: Jun 2004
Location: Cul Va
Posts: 16,684
Blog Entries: 1
Yeah, that's pretty much all there is to it. We have a cow in the cooler outside now.
__________________
Fear your government.
"Rats aren't creepy, experimenting on them IS." Emilie Autumn.

For too long people have said "screw NY, IL, etc" or "that'll never happen here." Yes, it will eventually. If we dont start standing up together now, it will never stop.-ilgunguygt
frank4570 is offline   Reply With Quote
Old 01-30-2013, 20:17   #4
method
Senior Member
 
method's Avatar
 
Join Date: Mar 2002
Location: Cleveland, OH
Posts: 5,841
I dry age steaks and roasts, learnt it from Alton Brown. I also use his method of cooking steaks beneath a chimney full of hot coals. Both techniques make a huge difference.
method is offline   Reply With Quote
Old 01-30-2013, 20:55   #5
Al Czervik
My arm!
 
Al Czervik's Avatar
 
Join Date: Aug 2006
Location: Bushwood
Posts: 1,687
I dry age good steaks and standing rib roasts. I cook the steaks at about 700-800 degrees in a wood-fired oven, seasoned only with salt, on a Tuscan grill.
That, and a big, bold red = happy.
Al Czervik is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump




All times are GMT -6. The time now is 01:27.



Homepage
FAQ
Forums
Calendar
Advertise
Gallery
GT Wiki
GT Blogs
Social Groups
Classifieds


Users Currently Online: 713
199 Members
514 Guests

Most users ever online: 2,244
Nov 11, 2013 at 11:42