 
|
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
Hey Smokey,
How long should steaks age? Where is the best place to do this? I have heard in the Meat dept.'s or butchers big refrigerator and that when they are right that they have a considerable layer of mold that grows on it which is what makes an aged steak so tender.
Also, I have fallen for charcoal again and love the way my steaks taste when cooked with charcoal but I have not been able to get the striping I like or have I been able to sear them because of the cooler temperatures used. Any suggestions?
Sincerely,
Let me address your last question first. I can't imagine why you are getting low temperature with charcoal. I get much higher temps than you can get with gas. And you should have seen the sear marks on the rib eyes that I did last night.
The fire grate and the meat grate should be no more than 4-6" apart and the meat grate should be HOT before the steak is put on. Click into "According to Smoky" and read "Pursuit of the Perfect Steak."
I would not try to dry age any less than a whole short loin which has all the fat intact. Then the meat should be hung, without touching anything, at 34-36 degrees in good air circulation for up to 6 weeks. Expect to lose 12-15% of the weight in moisture loss. Wet aging, in a cryovac pack, helps some but doesn't nearly deliver the taste and texture that dry aging does.
Luck,
Mark Linder
Smoky
|
Email SMOKY! Return to Smoky's FAQ's!
"According to Smoky" & The FAQ's are © by C. Clark Hale Nottingham Internet Resources 1996 - 2007 All Rights Reserved barbecue@nottingham.com |
 |
 Check Our Sale Items |
