Dry aged buttered rib roast 60 days Harry Soo's way

[russ olin]

Interesting video of the Pit master Harry on a Weber Kettle. With rotating grate. Thought that I would share.
Merry Christmas to Everyone on this site.
https://l.facebook.com/l.php?u=http...fLWJXqLU3uyq-W8JuMRfzcS9FDwf9w_ApMd2_UvTji9nE

 

[Rich Dahl]

Merry Christmas Russ to you and your family. Enjoyed the video, thanks for sharing it.

 

[LMichaels]

I can't get the link to do anything

 

[Clint]

Here it is:

The method seems strange - there seems to be 2 ways of aging meat: dry & wet, so this seems like wet, but the meat still oxidizes like dry aging? Half of the effect for dry aging is losing a little moisture which is supposed to concentrate the beefy flavor, I don't know much about wet aging