The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Happy Valentines Day to All…. A new test begins. › Re:Happy Valentines Day to All…. A new test begins.
I forgot the camera,,but not the questions… The large open pit was hotter than a desert sun on a steel rooftop. The ribeyes were about 2″ thick and well marbled.
choice to prime I would judge.
I questioned the waitress who served the beer (drinks) about the aging and she never heard of drybagged so I informed her well. :laugh:
The steaks there are wet aged 20 to 30 days, across the street in a local locker plant.
In the original history of Rubes Steakhouse, (Rubenbough’s), I knew his son, who tragically died at a early age mid twenties. A super guy.
PS.. the steaks did lack the flavor of drybagged, and the lump charcoal flavor, but were very acceptable.