The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First test run. › Re:First test run.
Chad HaydenI’ve had my BGE for 4 years.. back in 2007, BGE had a promo with “50 eggs for 50 contests”. They gave away one BGE and a bunch of accessories at selected contests. I was fortunate to win one. I basically grill with it 95% of the time.. I’ve cooked prime rib for Christmas, Turduckens, bread, Meatloaf, pizzasm you name it. But since being a BBQ competitor, I only cook BBQ as I would for , competition, on my Backwoods. When I cook BBQ, it is strictly for practice, as I am burned out on BBQ !!..
So, you with 11 years experience with the BGE, and me with just 4, of course I’d ask you. If you were to buy a backwoods, you should ask me for tips !! :). I’ve taken your above tips and will make note of them. I did calibrate my thermometer, as I had bought a brand new one for the contest. (BGE has a new tel-tru).. but I have a great probe therm. that is calibrated that I install on the grate level, and that is what I go by anwyay.
I put lt. br. sugar, honey, parkay and a couple of dry ingredients in the foil.
No reason to defend your choice of grill, since I love it too, I just need someone with better understanding of it to help me.