Where is everyone #5

Well maybe we should as @650cat425

Was he making a comparison between two items or inviting us to a sex party missing a R and correct spacing?

 

We have all our steaks cut at 1 1/2"

I try to age them at least 3-5 days before cooking them.

If most people saw their steak before it was cooked in most of the top steak houses they probably wouldn't eat them.....30 day dry aged minimum.

 

Controlled humidity is the main factor over temperature.

Natural Enzymes work wonders.

I'm not brave enough to try this myself yet.

 

Phfffff.........prime rib hands down !

 

I like dry aged meats.
You can take a mediocre steak and make it much better.
Pineapple powder and celery powder are also good to use. Don’t need a lot, just a dusting on the meats. You won’t taste them.

 

A blood rare prime rib, sliced and finished over a wood fire is to die for.

 

In the summer my aging amounts to taking them out of the freezer and lay them on the hood of my bucket truck all day....move them to the fridge for three over for days....take them out around noon and season with salt, fresh ground pepper, and garlic and cover with a paper towel on the counter. We usually eat around eight.

One of the things most don't do is let the meat get to room temperature before cooking.... Big difference on the tenderness

 

Open package, throw on grill.

I'm a simple man.

 

You’re a bunch of fancy sob’s aren’t ya, “prime rib”

Don’t forget the caviar