Dry Aged Beef

[ness]

A whole bunch of his stuff is on YouTube. I enjoy it quite a bit.

Thanks for the tip.

I always thought his show was the best one on FoodTV. I can't stand the channel now -- with all the contrived competitions, staged restaurant spying, etc.

[fishinwrench]

. It amazed me how going to bed at a regular time and getting up at a regular time made such a massive difference.

I'll just have to take your word on THAT one, as I'll never be able to do that. Forcing myself to go to bed when I'm wound up tighter than a fiddle string is pointless for me.

I got back into mountain biking after a 20 year hiatus and that alone has made a huge difference in my life, so I'll rate EXCERSIZE and WATER INTAKE above all else. Including diet.

I can burn off a pan of brownies in no time pedaling through the woods.

[Quillback]

We dry aged a standing rib roast for Christmas using Alton Brown's guidance. However we did not finish it off in a 500 degree oven, but continued smoking it (water smoker) to 10 degrees below rare. Removed and put in a cooler to finish cooking and keep it warm until we were ready to eat. Came out perfect. We cooked it rare so that if anyone wanted it done more we could put those pieces in the oven to cook longer. You may also want to check out the recipie for Bobby Flay's red wine steak sauce. And if you smoke the roast don't forget the applewood chips.

Standing rib roast - man that's good stuff!