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Langs up north
Does Lang ever load up a semi or 2 and bring them up north for a competition or something? Virginia or nc or something? Thing is I'm in pa, I'm in the pre buy phase at the moment and I like the 60. Prob is at 800 shipping I'm right at the ts120. Now without seeing either in person, and there is...- hdbrs
- Thread
- Replies: 2
- Forum: Blowing Smoke Around the Smoker.
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Gravalax - Jamie Oliver
I loved watching jamie at home on the food channel when he was on. I'll have to start searching youtube for his videos I guess. Just really like his simple style -
Dry aging beef
Only thing I don't like about those umai bags is that is more of a wet aging. Plus I've read they are a pain to seal properly. Have you ever used them?- hdbrs
- Post #7
- Forum: Food Safety
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Dry aging beef
Oh ok! I guess as long as it doesnt smell or appear moldy you are safe? If u cut the crust and the steas have a nice color they are ok. Gonna cook one for the gf first while I conveniently "finish off last nights chicken" whenever the time comes...- hdbrs
- Post #5
- Forum: Food Safety
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Dry aging beef
That's getting beyond my skills maybe, although I could cut a bunch of steaks and save a nice 5in roast to try that. If things go as planned lol- hdbrs
- Post #3
- Forum: Food Safety
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Dry aging beef
Something I've been kicking around lately and I'm curious if anyone has tried it. I want to place a whole ribeye in a spare fridge for 30-40 days and dry age it. Is the fan a necessity as some say while others say only keeping a constant temp of 38 to 40 degrees is a must. Anyway just curious if...- hdbrs
- Thread
- Replies: 8
- Forum: Food Safety
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Hello from central pa
Hey guys I've been lurking around for a while and figured I may as well join up. I got the bug of making good food on my gas grill then I moved to a wsm 22.5. So far so good as most everything I've tried has turned out at least pretty good with some really freaking good in there, minus that...
