Aussie BBQ Forum

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otherwise online.. aussiebbqsmoke

cant wait to read this

what was your thoughts about vision grills kamado?

i can just stare at that thing all day.....

PICS OR IT DIDNT HAPPEN

GMG.. Easy

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Cheers Bentley .. ive been reading and reading many of your posts on Dry aging in particular.. which is why im going wet aging instead lol

managed to score a free minibar fridge so ill be using it primarily for this stuff..

Hi everyone Looking for some help with trying out wet aging beef. I'm thinking of buying a already cryovacced piece from Costco and starting with that. My first question is : If we know the date of when the meat was originally packed how far out from that date do we go work this? 35 -40 days? I've s...

whats wrong with using the regular jiffy firelighters ?

bloody hell

RIP mate.. & thanks for all your contributions

congratulations u .... bastard LOL


btw are u in syd? where abouts did u score gidgee from?

Bently mate - ill definitely keep you in mind next time we do this and will share a picture.

the smoked & sliced pork belly i shared earlier (about 2.5kg) didnt last a month between 5 people.. so you can imagine the amount of times we ate noodles LOLL

cheers

honestly i can never get enough smoke into the cheese lol

make sure u let it sit in your fridge for a while before eating or freezing (if your eating later)...

So in other words.. wet aging in simplest terms = buying a already cryovacced piece of meat... and letting it sit in your fridge at normal fridge temps (eg 3-5 deg Cel, depending on your fridge settings)... in terms of time = 35 days up to xxxx ? in terms of cooking a now wet aged piece of beef.. is...

Looks like my spit.. Have fun! We didn't hook the piglet on well enough and the thing started slipping a few hours in fml