The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Cooking Methods › Re:Cooking Methods
Sorry I took so long to respond. By liability I meant I don’t want people trying to hold this web site, Umai or anyone else liable for any ideas they may read at this website/forum. Cold smoking of meat for example or the post I put up on dry ice; these are things someone may injure or burn themselves doing if not careful, and I would hate to see someone try to exploite anyone else for an idea. I know that may sound paranoid, but you know how some people can be…Ow I spilled hot coffee on myself and now Mac Donalds owes me $10 mill! Ridiculous.
BTW…as you well know from your BGE experiences smoked meats are really good and they can be cold smoked such as steaks, pork and poltry or smoked in an indoor smoker before hot tubbing. A lot of people have never had smoked meat and I’m sure you would agree they are worth a try. I would never even eat a non smoked pork rib anymore, but you bet I’m gonna try one hot tubbed after cold smoking! IMHO even aged beef can be improved by smoking as long as it’s a Very light smoking. Anyhoo…….
The liability thing…I am probably going overboard with it, I just don’t want anyone getting hurt. I was thinking of putting up a whole post segemented with smoking how to’s on the regular grill, cold smoking and indoor smokers. You are the moderator here, what do you think?