Quote:
Originally Posted by Kreth
Thanks for the tips. I'll probably give this a try in another month or so when I start firing up the grill on a regular basis. Which cuts have you found give the best results for dry-aging?
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NY Strip is number one, followed by bone-in rib roast.
You can also try (not sure the name of cut) the one that is like a porterhouse, but the whole strip of them.
Considering the entry price on buying something, the strip is my overall favorite for ease of trimming and cost.