The BBQ Blog

Wednesday, February 03, 2010

Dry Bag Steak

"Drybags are a scientifically-proven and chef tested, unique European technology that allows anyone to create custom dry aged steak. The material forms a bond with the proteins on the surface of the beef allowing moisture to permeate out while blocking oxygen and off-flavors. With DrybagSteak technology you can successfully create the ultimate dry aged steak in any well-ventilated cooler or refrigerator without risk of spoilage."

Hope I can try out some Dry Bag aging soon!

Update: Found this great overview of the Dry Bag here.

And here.

Labels: beef, dry-aging, steak

Wednesday, February 03, 2010 | link | 0 comments

Sunday, January 31, 2010

Tech Tests for Tasty Meat

"Imagine going into a local supermarket or butchery, pulling out your cell phone and using its camera to instantly check for the best piece of meat on display." - From Article by Joshua Williams.

Researchers use infrared cameras to determine taste quality of Japanese beef. You gotta love the future-now.

Labels: beef, infrared, japan, kobe, technology

Sunday, January 31, 2010 | link | 0 comments

Saturday, January 09, 2010

Get the fire started: I'll be Grillin' on the Bay!

Well, the time has come to get back in the ring. My team - the Better BBQ Bureau - and I will be returning to the competition world on March 27th, 2010 in Brooklyn, NYC at Grilling on the Bay. I'm very excited and looking forward to bringing home some more trophies.

Stay tuned for updates.

Labels: bbq, competition, Grillin On the Bay

Saturday, January 09, 2010 | link | 0 comments

Friday, January 01, 2010