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Which Salt?
I ran a brief experiment on different salt types to flavor beef in an attempt to discover what salt is used by a local restaurant. Call me crazy! I'm sure it has been done a million times before, but which is your favorite? For me....... The Camargue Fleur de Sel ended up being my favorite...- MSK2193
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- Forum: Blowing Smoke Around the Smoker.
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Prime Rib on the Green Egg
I dry aged a prime rib for 90 days. It was the first time dry aging that long. Threw it on the Green Egg for 3 hours with Post Oak smoke and then seared it for a good crust. We had no idea what to expect, but it turned out incredibly moist and wow what a great flavor. Ready to throw another... -
Duck for supper
Smoked a couple of duck breasts on the Bradley using Cherry for a 3-hour, low temp smoke followed by a quick sear of the skin. Pretty tasty!
