What are you cooking right now?

qclabrat

Well-Known Member
Looking again at Jeremy's steak. Great cut btw. Has anyone had success dry aging at home? About 50-60 days. I'd like to try a 20lb prime ribeye but concerned I'd screw it up.
 

jmanic

Well-Known Member
Staff member
Team MTBNJ Halter's
Blackened sole-
Would have been easier if it was some other fish that wasn't 18 filets per pound, but it worked out.
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Pro tip: disable smoke alarms before doing this (I did), or do it outside on a grill (I will next time).