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Honestly, I was sure that dry-aging in a regular fridge was a total waste of time until I tried it with a whole ribeye for 28 days.
Ngl, the flavor and texture convinced me after a customer said it was the best steak he'd ever had, so has anyone else had a simple method surprise them like that?
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the_andrew2d ago
Tbh I felt the same way about slow cooker pulled pork. Always thought you needed a smoker for good flavor. Tried it on a whim with just some basic spices and cola. Came out so tender it basically fell apart. Totally changed my mind on what that old cooker could do.
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shane_wilson2d ago
Tried the cola trick with a pork shoulder last month and it blew my mind. That slow cooker is a beast.
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