Dry aging beef?

[jonumberone]

Originally Posted by mosesbotbol

Looks great. Why not the kamado the whole time?

What kind bag? I assume it let in some air? Did the meat touch any part of the bag?

I use different things to sear off. Usually due to a number of factors. Time, weather, my mood, etc.... This time I chose to light the Kamado.

The meat touches the bag. The more contact with the bag the better according to the instructions.

Originally Posted by stearns

Think he is talking about these bags, but Dom correct me if I'm wrong

Yup, those are them, Ben.

https://www.drybagsteak.com/

[BigAsh]

Originally Posted by jonumberone

Keith thought wrong... He's not available.
(What choo talkin 'bout Willis?!?)The meat will make it to day 78. I plan to cut it up this weekend.

Originally Posted by jonumberone

Real deep beefy flavors, a hint of funk, and the texture and tenderness were on point.

Someone asked me to sum up the steak; I said it was like having a high end NYC steakhouse steak in my basement. Not bad for $3.77 a lb.

Considering trying 120 days next.

Am I ever wrong?!?...I've been to several of Dom's "tests" and agree, this one was phenomenal....Someone asked me and I said it's like having a high-end steakhouse in my buddy's basement, where he does all the work AND we can smoke cigars!...Win/Win! ...Brings me back to the days when we'd hit a steakhouse after a long day in court....chasing martinis, steaks, cigars and skirts....not necesarily in that order... Another one for the books my friend!!

[Tio Gato]

Simply amazing Dom! Pretty sure I just broke the commandment that says "Though shall not lust." Beautiful, a great job!