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Originally Posted by ASAP
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Have one I use for the boat, only do burgers and such on it but did do some carne asada once, never done decent steaks on it. For a primary grill I'd spend and get way more of a grill, works just fine how we use it, day trip in a cove on the river or a lake.
To the op on the dry aging question, do that every Xmas with a rib. I worked at a dinner house in college that dry aged their prime rib. I do it in the bar fridge and wrap in cheese cloth. Start with an untrimmed prime rib, usually 7 bones, dry age starting Dec 1st and cook on Xmas day in oven. I rotate once a week and never change the cheese cloth, I trim before the finicky people see it as it gets some interesting colors. Beyond tender and flavor full, we do the usual sides creamed spinach, garlic mash more like whipped, homemade gravy, pies and bread.