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Showing results for tags 'dry aged beef'.
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30 day dry aged New York Strip cooked sousvide and finished on the akorn
Just finished cooking a sterling silver Canadian Prime rib roast dry aged 90 days Cooked on my kamado akorn at 185 f for 4 hours smoked with applewood and hickory The Ribs were separated and cooked sousvide for 24 hours then reattached and cooked on the kamado Served with Smokey red wine reduction Pepercorn sauce