Rebel Yell!!

[Ferd]

Originally Posted by nathan_slatter

explain the aging brisket to me -- I've never done that. And considering my favorite is brisket, I need to know...

You have heard of aging meat? where you hang a piece of beef in a cooler and let is stay there exposed to the elements for a period of time?

well, im using my meat drawer to draw out some of the excess liquid and allow it to age a bit. I dont know exactly what all it does but Alton Brown recomends it for Rib roast so i figure it cant be bad for Brisket...

we shall see.

This is Altons take on the rib roast and I assure you it is outstanding. i figured I would try it for the brisket...(first part is on ageing.)

http://www.foodnetwork.com/food/reci...ml?rsrc=search

[BoredOutOfMyMind]

Originally Posted by Ferd

You have heard of aging meat? where you hang a piece of beef in a cooler and let is stay there exposed to the elements for a period of time?

well, im using my meat drawer to draw out some of the excess liquid and allow it to age a bit. I dont know exactly what all it does but Alton Brown recomends it for Rib roast so i figure it cant be bad for Brisket...

we shall see.

This is Altons take on the rib roast and I assure you it is outstanding. i figured I would try it for the brisket...(first part is on ageing.)

http://www.foodnetwork.com/food/reci...ml?rsrc=search

They had all these soaker bags where you take a good chunk of BEEF and let it sit for as many days as you can wait. Seems they were about $10 .

Jack Daniels Branded.....

[Ferd]

Originally Posted by BoredOutOfMyMind

They had all these soaker bags where you take a good chunk of BEEF and let it sit for as many days as you can wait. Seems they were about $10 .

Jack Daniels Branded.....

ive never heard of that. did they sit in burbon?????

dry aged is when the meat hangs in a cooler for a few days.