What if it Snows?

Do tell.
I marinate mine in beer, garlic, teriyaki, and Grill Mates Montreal Steak for at least 2 days. During the day on the counter, at night in the fridge.
What do you do?

 

Ain't nothin wrong with grillin!!

 

Couple of things.
Dry age is one way. Lightly salted both sides, rest in refrigerator uncovered( maybe a paper towel) for 12 or more hours. Turn over at half the time.

Plain brines. Just salt and water. About a tablespoon per cup of water. Should be just enough to cover the meat. Soak at least 2 hours, no more than 4 for beef or chicken. I have gone longer, don’t think it is any different.

Marinade is a different thing. Just depends on what I am after. Like brisket, just beer, nothing else. Will add seasoning before going on the grill/cook.

 

Dave, that's it - you just figured out how to incress attendance in church just swap out the Eucharist currently used in Holy Communion and replace it with an Oreos!

 

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Dry Age for the WIN.