The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Forum Tips & Tricks › Saturday night anticipation › Saturday night anticipation
Hey Mike – thanks for asking…
I will be hot tubbing it for 75 minutes, then rubbing it with a favorite home made connoction that I’ll be glad to share.
Then on to my BGE to roast indirect at 300 to about 124 degrees internal temp – then off to the side while I get that egg up to a searing temp of at least 600. Then 3 & 3 and off to settle down. Au jus will already be hot and ready. Cut that piece in half, flood it with the au jus, hit with salt and eat until our eyes roll back! hehehe