Chili garlic compound butter broiled oysters. Outstanding.
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No freezer burn here!!!
salted, and, back in the refrigerator(to dry out) till Thursday!!
salted, and, back in the refrigerator(to dry out) till Thursday!!
Oh hell yeah!
Did a test run on oyster casserole last week, this week it's show time.
No island fall holiday is complete without some oyster dish.
Kno'me sayin'?
No island fall holiday is complete without some oyster dish.
Kno'me sayin'?
Looks great! Last Christmas I let a 5 lb. rib roast go for about two weeks in the garage fridge wrapped in cheesecloth. It started to get a little ripe, I'll admit, but it aged GREAT and tasted outstanding!
I've wanted to try it but knowing that it gets like that freaks me out lol
I hate the way it looks when it starts turning brown
I'm with you. Never did it before at home, but changing the cheesecloth every few days helped protect it. Butcher shops dry age all the time. I bought a 45 day aged ribeye last year from a local shop that was probably one of the best tasting steaks I've ever had.
trimmings!!!!
Larger Winn Dixie stores with a full service meat counter will dry age your bone-in whole ribeye for no charge. Had them do one a couple years back for 60 days and it was awesome.
