Dining and Cooking
Almost there
In Meat

Almost there


Almost there

by donairdaddydick

18 Comments

  3. Grumpy0167

    Yep – trimmed it – dry brined for two days. Doing another with a buddy tomorrow on his Pit Boss. He’s dry brining his now. Worked out very well. Problem was shucking oysters and eating them raw and grilled with neighbors while it cooked, 4 dozen later and I wasn’t that hungry, wife ate a slab with sides. I settled for a few pieces, and made a sandwich today with some of the leftover sliced thin.

  4. Grumpy0167

    Yep – trimmed it – dry brined for two days. Doing another with a buddy tomorrow on his Pit Boss. He’s dry brining now.

  5. SufficientAsk743

    You can keep the steak…I prefer the meat on the bones…Best part

  6. MagazineDelicious151

    I’m with you, just picked up mine.

  11. rathe_0

    dry brined I assume looking at that color? Gonna be delish.

  12. Minimum-Act6859

    You show up for Dinner and you Host has went through the trouble and expense of preparing this. I would eat it if I was Vegan.

  13. Firm-Walk8699

    Got one dry brining right now. Will be about 40 hours. Then I’m going to oven cook mine since my pellet grill is shooting craps and I’ve decided not to sous vide it.
    Crab legs and lobster tails to go with it. 1st one ever cooked, so I’m a little anxious.

  15. BrapityBrap

    I’m planning to sous vide mine for 8 hours at 137F then sear on my cast iron with butter, garlic, and rosemary.