Thursday Chat Ep. 1 | Q&A Dry-Aged Beef - Best Barbeque Pit/Smoker

We answer viewer questions about how to dry-age beef. We also discuss the best grill/smoker/cooker that I have used on camera.

2:07 Which of my cookers do I like the best?
3:21 Yoder Smokers Witchita Offset smoker
4:30 Set it and Forget it type smokers
5:45 Advantages of a Weber Smokey Mountain
7:01 Advantages of a Kamado Joe Grill
7:30 Can you grill or bake on an offset stick burner?
9:18 What temp should you age beef at?
10:55 What is the best cut of meat to use?
12:18 What are Umai Dry Aging Bags?
14:12 Why use Himalayan Pink Salt?
14:57 Difference between Himalayan Salt & Table Salt?
16:00 Does the meat need to touch the salt?
17:40 Where to place the meat in the fridge?
18:13 Does the meat need to be covered while aging?
18:56 Is it important to age meat?
19:56 Can you freeze the dry-aged meat?
21:28 How long should you dry-age beef?
22:40 Why is aged beef more expensive?

Yoder Smokers: http://www.yodersmokers.com/

Kamado Joe 24 inch:
http://amzn.to/2d9GFNI (Amazon Affilate link)

Weber Smokey Mountain 22.5 Inch:
http://amzn.to/2ddkjXs (Amazon Affilate link)

Umai Dry Bags:
http://www.drybagsteak.com

Lobel's of New York:
http://www.lobels.com

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Music:
"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/