Dry Aged, Bone In, 48 Hour Dry Brine, Smoke & Sear

by TopDogBBQ

6 Comments

  1. karateguzman

    Ooft that other guy got competition now

  2. LVDan01

    You’ve gone beyond hobbyist to obsessive meathuman and I dig it. Wow.

  3. potionnumber9

    I’ve heard the 48 hour brine can make the steak taste strange

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