The BBQ Blog chronicles our adventures in search of the perfect all-natural BBQ.

Wednesday, February 03, 2010

Dry Bag Steak

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"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.

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Wednesday, February 03, 2010 | link | 0 comments

Sunday, January 31, 2010

Tech Tests for Tasty Meat

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"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.

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Sunday, January 31, 2010 | link | 0 comments

Saturday, June 23, 2007

Inside a dry-aging room.

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Inside a dry-aging room in NYC.

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Saturday, June 23, 2007 | link | 0 comments

Sunday, October 24, 2004

Organic Beef

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I found this "Introduction to Organic Beef" on a Canadian government website. Here is a great quote:

"Although successful organic grain farming is not dependent on the inclusion of livestock, having a mixed operation does complement the holistic approach of organic agriculture, especially through nutrient recycling."

blue skies,
bryan

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Sunday, October 24, 2004 | link | 0 comments

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