My buddy set up a dry age refrigerator to take on a new hobby. I paid him a visit to sample two cuts that he had been working on. The first was prime and aged about 30 days, the second was choice and aged to about 50. I tried to take a few macro shots to show off the texture the best I could. I am still learning on that front. Both were cooked on his built-in Twin Eagle grill with a sear zone. I seared both for about 4 minutes, and transferred to the regular burner side for indirect baking to an internal temp of 115f at the thickest points of each.
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My buddy set up a dry age refrigerator to take on a new hobby. I paid him a visit to sample two cuts that he had been working on. The first was prime and aged about 30 days, the second was choice and aged to about 50. I tried to take a few macro shots to show off the texture the best I could. I am still learning on that front. Both were cooked on his built-in Twin Eagle grill with a sear zone. I seared both for about 4 minutes, and transferred to the regular burner side for indirect baking to an internal temp of 115f at the thickest points of each.
Yeah I’ll take one of those fuckers!
😋😋😋😋😋😋
I want the last slide as my screensaver. Lol
*Salivates*
My mouth came
Those look perfect