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[Bentley]

I Love a good ending!

[yorkdude]

Thanks my friend it was truly fantastic.
I still keep looking at the photos, fun as heck.

[Michael_NW]

I am a chicken, and you're the man! So glad it all you wished for and more.   

[yorkdude]

So we are thinking we want to have a standing rib roast for Christmas and want to age it.
3 questions though.
1. Wet or dry?
2. If dry worry about ruining it, anyone who have had success with the umai bags?
3. Will a month be enough or not enough time?
This will help us decide whether we try it or just smoke it as usual.
Thanks I don't want to ruin meat and a good meal.

Or this one but can’t remember if they were the same. Either way, getting ready again.

[SJeP]

You've inspired me to give this a try!

I'm hoping to give this a try the next time Sam's has a good price. I've used the bags before with good success but I want to try like you did with the meat uncovered.

And Bent, I agree with you that dry aged beef seems to cook faster. The first time I grilled some 40-day dry aged strip steaks I overcooked them because I didn't realize how quickly they would cook.



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