The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › As a group, can we move beyond the money? › Re:As a group, can we move beyond the money?
I sous vide turkey of fish or steak or shrimp, whatever, and then finish on the grill. Or I slow cook for hours at 200 degrees to make a nice brisket or whatever and it is always awesome. I do pan sear when I make shrimp or scallops.
(Did you know that scallops have up to 100 simple eyes strung around the edges of their mantles like a string of beads).
I have only had a BGE about 6 weeks and a SV machine for two months and I am very happy with both.
The perfect steak is dry aged, sous vide to 120 deg, sear on BGE.