Video about a restaurant in NYC that smokes 90-day dry-aged beef. Just seems wrong.
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They lost me when they said the predominate flavor was funky. Funky is not a word I want to use when I describe what I'm eating...
Of course, that does save me the $150 for one steak, so I'm good with that. LOL
Last edited by RonB; August 25, 2016, 11:16 AM. -
I saw a guy tonight at the plant wearing some really thick framed black safety glasses, I thought of batman.
No thanks to dry-aged steaks. Not even 28 days. I like them off the cow. Wet-aging briskets is a delight.Comment
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Thanks ... but no thanks. As Jerod observed, fresh cow is best ...Comment
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If I remember correctly, I believe in Franklin's book he mentioned that when dry aged meat is smoked the "funky" flavor doesn't really work like with grilling steaks....
I believe dry aging is for occasions and not to be over done so one can savor different styles and flavors of meat.Comment
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I put smoke on my 28 day dry aged Ribeye while reverse searing. It was a bit much. Dry age is a great flavor on its own, doesn't need much in the way of help. 90 day dry age is a level of funk I'm not eager to try. 55 is about as far as I think is worth going with beef that isn't bresaola.Comment
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Now its not BBQ or even beef, but I remember a disaster my parents tried many years ago. They took a frozen duck and strung it up in the basement. I don't know how long it hung there, a day? a week? a month? They took it down and cooked it. I flat out refused to eat it, it was so disgusting. I think they got the idea from the ducks hanging in Chinatown.Comment
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I did dry age a brisket flat -- once. Funky is definitely the word. Not something I will ever repeat. Smoking didn't help it any in my opinion.Comment
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