Sorry about the lack of posts in the last week. Things have gotten busy in real life. I went a week without looking at my blog feeds in google reader and there were several posts I thought I would share. Enjoy.
- The BBQ Guy links to this article about aging beef. I've often thought about purchasing a small fridge for the garage and wet aging my briskets. I may have to pull the trigger.
- Get Your Grill On talks about skinning ribs. I, too, have heard of restaurants leaving the membrane on ribs to hold everything together. I take it off every time. One thing the folks at Get Your Grill On left out was to use a dull knife (an oyster shucker works great, too) and work it under the membrane on the 2nd or 3rd rib. Then, like they said, grab it with a paper towel and pull. The membrane will come off very easily on baby backs, but the spares will take a little work sometimes.
- Jason's BBQ Blog links to the gadget of the day. Some folks just have too much time on their hands.
- Plowboy's BBQ talks about bamboo cutting boards. I've been using a variety of synthetic cutting boards for a long time, now. I've been thinking of buying a wooden one just for veggies to save the edge on my knives a bit. Frankly, I haven't wanted to spend the money on a quality end grain board, though. I may have to give one of these bamboo boards a try.
- Speaking of cutting boards, Men in Aprons tells us how to take care of them.
- I agree with WhiteTrashBBQ, calculating the time to cook a steak would just ruin it for me.