I am dry aging this prime NY strip for 24h. I will continue the thread then.
Why not start the thread then
>>21807313That wouldn’t provide the most accurate experience.
>>21807313I guess we're all meant to dry age along with the meat.
>>21807312Are you wrapping it in tinfoil? Let them babies breathe. I place mine on an elevated grate and turn it a few times to really get it poppin
>>21807312do i need to stay awake the whole time or am I allowed to take a nap in between
>>21807374You rest when the meat rests, anon.
>>21807398Thank goodness you’re not roasting a pig
>>21807312>24 hoursYeah that’s really going to make huge amount of difference, dipshit.
>>21807571dry brining overnight makes a ¥uge difference anon. maybe OP shouldn't have used the term "aging" when it's actually dry brining but nevertheless it's going to be tender and delicious after this
40 percent chance there will be no notice sear once finished
>>21807581Yes, ‘dry brining’ is not dry aging, and no amount of dry brining is going to turn shit quality beef into good quality beef. The fact that someone is ‘dry brining’ immediately tells me they’re buying inferior quality beef. Good beef is properly dry aged and doesn’t need brining at ll.
>>21807648sigh. don't you ever exhaust yourself?
>>21807660Yes, when furiously masturbating to trans porn
>>21807663Oh, righto then.
>>21807660I make no apologies for having a deep love and abiding respect for the butcher’s art.
>>21807672
>>21807672My butcher is trans by the way
>>21807672>meat’lady
>>21807356Aluminum foil actually.
>>21807766Alu-minny-um m8
>>21807773HAVE I REALLY BEEN TYPING IT WRONG FOR OVER 30 YEARS?
>>21807783we may never know
get on with it
>>21808378Did he say 17 hours? No bitch, he said 24!!
>>21807312will u post a new thread then or keep this one bumped until
>>21807325kek'd and got sad at the same time.
>>21807312Still looks the same. Is it supposed to still look the same?
>>21808447It’s still sleeping.
>>21808476Restin'?
>>21808492Yeah – it's restin'.
miso & brown butter carrots
After 24 hours
He's never coming back is he?
>>21809009NOW COOK IT
>>21809009/threadPack it up boys, was a good time
>>21809009oh no, it's rotten
>>21809009this is exactly what it's supposed to look like. now depending on how much salt is in that rub it could be too salty but it's definitely going to be tender.Is that Montréal Steak Seasoning or similar?
>>21809017I did Johnny’s and Kinder’s steak.Getting the sides done now before I cook the steak.Letting it come up to room temp as well.
Aspergers
why is everything in foil? do you not have pans?
>>21809029Your food will become mind controlled without it, sadly.Macaroni on deck.
lol he passed out
>>21807672Ay lol now this nigga LOVE meat
>>21809087
>>21809151would eat. called the no sear though.
>>21809151it does look nice. how did the seasoning (salt) settle in?
>>21809009Don't blueball me you little pecker-touching queer. Post it
>>21807356>an elevated grate>turn itanon i think you missed the point
