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A voluminous mountain gal walks in to the hospital of the nearby town. She goes up to the receptionst:
Mtn gal says "Hi - i need to see an upturn"
Recpt replied "upturn? You must mean an intern"
Mtn gal "okay an intern then - because I need a contamination"
Recpt replied "contamination? You...
Congrats to all of you! Hope to see you over on the DrybagSteak forum where we exchange ideas, hints, pictures and more! And a big tip of the hat to Thea for making the contest possible!
I hot tubbed this chunk for 70 minutes and then hit it with kosher salt plus a dry mustard based home made rub that we love on prime rib.
After about 30 minutes on a 330° fire indirect it hit 127° internal, so I removed, left my fire go ballistic and returned the meat to a brief 15/15/15/15...
I'm not stuffing the ballot box since I already have disqualified myself from the drawing, but I wanted to whet your appetite for the tpye of results you can get at home with the DrybagSteak products. This Saturday night will be a feast of beef with this 1 poind 10.5 oz prime rib from a...
SmokerMark - I became a "convert" a couple years ago to this method that we call "hot tubbing" on the BGE board. While I have yet to do a full standing rib roast myself I'm convinced it would greatly enhance the cook! OTOH I often use the method for 2# chunks of prime rib from sub-primals I've...
I attempted to add 3 pix to my first post here but they didn't "take" like they do on other boards. I also did a search of how to post pictures and only found some discussions but no "here's how to do it" threads. Any help would be appreciated!
Let it be known that I'm the moderator of the forum for DrybagSteak so I am disqualifying myself from the contest. Just the same being a very satisfied user of Drybags for over a year now I can attest to the wonderful results of dry aging sub-primals with their product. To date I have aged meats...