canadiangriller

Just finished this AAA 45 day dry aged New York strip steak

Can anyone help I was given some kiln dried mahogany wood Chunks can they be used for smoking? IF so what is the flavor like if anyone has any experience or advice it would be a huge help Thanks

In speaking with the butcher at Costco because of such high volumes of meat Costco sells they have very little age on there steaks often it is only 7-10 days from the time the animal was slaughtered this includes there prime steaks so in order for Costco to have any kind of quality it has to be tenderized as they just to have the time for the meat to tenderize properly.

30 day dry aged New York Strip cooked sousvide and finished on the akorn

30 day umai dry striplion first attempt with the umai bags I am very impressed the smell was incredible can't wait to cook some of these up. Looking forward to starting the next one any suggestions on how long to go next time

Dry aged steak and lobster last night turned out perfect

Surf and turf dinner 8 OZ dry aged new York strip with garlic and mushrooms sautéed in truffle oil 8oz Rock lobster with candied garlic and lemon butter Broccoli and sweet potato

Does any one have any thoughts on the new blaze kamado it seems very interesting has been difficult to find d alot of reviews But it sure looks solid

They are amazing I have had mine about 6 months I will be buying a second one soon

So here is the final product and one other experiment I have been working on I took some canadian Prime striplion and wrapped them in crown royal vanilla soaked cloth for 5 days in the fridge with a fan on them Two incredible steaks with amazing flavor the dry aged was butter soft and tender and the whiskey flavour in the striploin was amazing I want to dry age a rib roast wrapped in whiskey

Well the fridge thermostat quit so I had no choice pull the beef at least I was Aberdeen to get 14 days on them the results are not to bad at all They have all been tried and frozen will be fixing the fridge and trying again I am hooked now Thanks for a the advice

Meat has been aging nicely how ever I have had problems with the thermostat I am almost to the 14 day mark do you guys this it is worth the risk to. Let it go or just cut it up. Now The fridge has been keeping could but it keeps dropping below the 32 degree mark. Lookingfor some advice