Quote:
Originally Posted by Fried Meat Ball!
Don't know what to tell you, man. I salted mine longer than that and made outstanding steaks.
And in the steak thread, those of us pimping this method have all said everyone likes it different. If you found 3 hours is your sweet spot after only your second try, count yourself lucky.
Maybe you shouldn't experiment with $30 ribeyes?
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Well after reading the hype, I wondered how they would taste with the best rated meat in town. I was going for a grand slam steak. It's all good man, I'll just stick with 3 hours of salting. I still love you and your light tent.