Dry aging A5 Japanese Wagyu beef in the DRYAGER UX 500

Further experiments with the DRYAGER UX500 To say that the initial result from dry aging at home with the DRYAGER UX500 was a success...

Presented by DRYAGER We truly live in the golden age of dry aging. While there was a time when quite literally all meat was dry aged,...

Presented by DRYAGER In the last episode I pulled my strip loin sub-primal from my DRYAGER cabinet after 31 days. I used fresh hanging...

Presented by DRYAGER One might imagine that watching beef age is akin to watching paint dry, but in my experience nothing could be...

Presented by DRYAGER For my first foray into dry aging at home using the DRYAGER UX500 I opted to follow the recommend settings: 82%...

Published May 1. 2008 on A Hamburger Today

Three days in Nashville with the Red Meat Lover's Club

PRESENTED BY DRYAGER I am proud to announce that I am a brand ambassador and partner with DRYAGER, the original home dry aging...

Pat Martin's family doesn't have a long-standing tradition of smoking meat, but he has become one of the chief proponents of the TN barbecue

Originally Published September 7, 2010

Originally Published August 19, 2008

Originally Published November 23, 2010

Originally Published May 2, 2016

Originally Published December 15, 2014

Originally Published March 20, 2014

Here's the truth: Until a decade ago, New York wasn't much of a barbecue town.

Originally Published April 23, 2014

Originally Published February 23, 2015

Originally Published May 7, 2015