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Message
60 day Dry aged brisket
Posted on 1/18/19 at 2:44 pm
Posted on 1/18/19 at 2:44 pm
LINK
no meat i've ever had beats a slice off the point of a well smoked brisket, i can't imagine the intense flavor of combining that with aging.
anybody done something like this? the looks on their faces tells me all i need to know about the taste. i've gotta try this.
no meat i've ever had beats a slice off the point of a well smoked brisket, i can't imagine the intense flavor of combining that with aging.
anybody done something like this? the looks on their faces tells me all i need to know about the taste. i've gotta try this.
5
Posted on 1/18/19 at 2:47 pm to Masterag
There is a chef in Los Angeles, Adam Perry Lang, who is putting crazy amounts of age on meats. 180 day minimum. I’ve had 90 day aged and it was very intense but delicious
This post was edited on 1/18/19 at 2:48 pm
Posted on 1/18/19 at 2:48 pm to Masterag
Creepy voice
Posted on 1/18/19 at 2:58 pm to Masterag
I have to be the only person that doesn't like dry aging.
Posted on 1/18/19 at 4:00 pm to Masterag
That looks incredible
Posted on 1/18/19 at 5:23 pm to Masterag
From the comment section...
quote:
Molly Richter
2 days ago
That brisket almost has me as wet as it is ???
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