The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Need emergency advice! › Re:Need emergency advice!
Just an interesting side note here on temps/times. A popular form of cooking in restaurants that is also seeing home use is Sous Vide (check Amazon).
Sous Vide amounts to placing the meat in a water bath at a regulated temp. Say you need to do 16 steaks on your 22.5″ Webber. You can sous vide them in a water bath of 120deg for as long as you’d like (vaccuum sealed, of course) and the internal temp can never go above 120deg. Then when it’s time to serve, you only need to put the steaks on the grill long enough to sear/crust them up.
My friend just bought a home machine and they explain that the “cooking time” is based much more on the type of connective tissues in the meat than on thickness. So a fair sized cheap cut roast might go 30hrs at 130deg.