The Texas BBQ Forum

Went into a newly discovered meat store not far from me. Was very positively surprised. I was looking for a pork shoulder, but ended up with two dry aged t-bone steaks that looked great. They are dry aged for 5 weeks. I'll come back to them in a few days.

I also found a bottle of bbq sauce from a local producer. I don't know if I can write it here, but the name of the producer translates to reallly pis..d.

Can't write the name of this particular bottle here so eventually use Google translate.

Should be exciting to try it though.

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I may use that on my grumpy neighbor the next time he tries to be rude - - - - just hope he ain't Norwegian

Looking forward to your take on the Steaks - - - - I've never tried dry aged meat so that might even be a new gotta'do

OldUsedParts wrote:I may use that on my grumpy neighbor the next time he tries to be rude - - - - just hope he ain't Norwegian

Looking forward to your take on the Steaks - - - - I've never tried dry aged meat so that might even be a new gotta'do

HEB has a selection of dry aged goodies at the locations with an actual butcher counter. I recommend the ribeyes!!

I took this picture in the store. Not very good because of all the reflections in the glass. Shows the meat aging though, with a tag saying when it's ready. We're going to cook the t-bones today. Think maybe they are more like porterhouse since the tenderloin is thicker than on a t-bone.

The sauce is supposed to be a North Carolina style bbq sauce.

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Wow! Sounds very interesting, look forward to you next round of pictures on that cook