Leaderboard

@tekobo the problem is i have little access to bone in sub-primals. we certainly get a lot of variety. korean, american, australian, japanese beef, but nothing suitable for dry ageing because nobody in hong kong has the means to dry age at home besides restaurants and idiots like me. so everything is sold as single portion cuts. i can however buy from restaurant wholesalers, but they offer pretty generic beef. usually american or australian grainfed. i can buy french polmard, but they are single serving cuts. and there's a guy that can get me rubia gallega sub-primals but it costs a fortune.. and on top of that my wife says she doesn't like dry aged anything. well that's just great..😂

I think that works perfectly - no pressure to share!

Thanks for the recipe. Pretty easy. Doing steaks tonight, might give it a whirl?

@tekobo I wish I was your neighbor from Mexico lol

I put AL foil on it when doing butts and such.

I think you could safely put it away on the top shelf.

I've used my smaller grate only once in 7 years, but I have one of the earlier 16s with the flatter top. I assumed the smaller grate would be of more use with the current Hi-Tops.