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Dry-aged NY Strips (Pix)

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Post Tue Dec 24, 2013 9:12 pm
phillyjazz well done
well done

Posts: 2974
Location: Philly

Image

I figured these had aged long enough (110 days) so decided to cut into them. As Forrest Gump said "You never know what you going to get."

I was pleasantly surprised at the marbling. They are a little skinny width-wise, but I eat way too much steak anyway :lol:
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Wed Dec 25, 2013 3:05 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7500
Location: Stoughton, WI
It's impossible to eat too much steak. :wink:

Are some of them on your table today or are you doing a prime rib?

Post Thu Dec 26, 2013 10:28 am
phillyjazz well done
well done

Posts: 2974
Location: Philly

ScreamingChicken wrote:
It's impossible to eat too much steak. :wink:

Are some of them on your table today or are you doing a prime rib?


Prime rib was on sale all week (always is around Xmas, so we had that twice already since the kids got back from college.) Did a tenderloin roast encrusted with herbs and pulverized dry Porcini mushrooms for Christmas day.) GOTTA be thankful for wireless meat thermometers.) I don't know how I would smoke-roast without one...
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image


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