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Glad to hear that you liked it – though you did list some doubts! 🙂 Sirloin is generally a fine tasting cut of beef and though you only aged it 21 days I still believe 28 would have had a more pronounced impact of tenderizing it. OTOH keep in mind I’m the dude headed to at least 60 days with my present rib eye primal! Today is day 49 so I’m getting there!
As for your rib contest are they spares or baby backs? Is this a sanctioned contest or a friendly local kinda thing? Being in KY then your judges probably lean toward sweet sauces over vinegar based ones – right? Have you heard of Blue’s sauce products? With a BGE I assume you already have heard of and might use the 3/1/1.5 method or some variation thereof.
Good Luck and thanks for all the thanks!!!