Bought this prime 109A at The Local Butcher and Market in Winter Garden, FL
Tuesday. After 35 days in my dry aging fridge I will butcher it into 2†thick ribeyes
and slap’em on the grill.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Nice. I've done this a few times and love the results. My fridge has a bit lower humidity, so it dried out the meat nicely. Amazing how it looks when you cut into it.
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