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Saint Louis, Missouri

Member since Nov 2007

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Reviewed Dry Aged Chimney Porterhouse

Jun 5, 2013 in Food Network Community Toolbox on

My focus was the dry aging rather than the cooking method. Although it did improve the quality of the sear very nicely, it didn't quite live up to the flavors I love from the professionally aged pieces of meat or the high expectations I've grown to expect from AB."

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