Dry aging beef?

[jonumberone]

Originally Posted by mosesbotbol

Looks great. Why not the kamado the whole time?

What kind bag? I assume it let in some air? Did the meat touch any part of the bag?

I use different things to sear off. Usually due to a number of factors. Time, weather, my mood, etc.... This time I chose to light the Kamado.

The meat touches the bag. The more contact with the bag the better according to the instructions.

Originally Posted by stearns

Think he is talking about these bags, but Dom correct me if I'm wrong

Yup, those are them, Ben.

https://www.drybagsteak.com/