Dry aging your own beef

[Doug Lax]

Alton has a few vids on this and
I adapted his methods and did a Himalayan salt rub for one day as opposed to one hour . The Rib-eyes were among the most flavorful I have ever had. And this was not Wagyu Piedmontese or Prime but they were CAB .....ABSOLUTELY delicious

[Pider]

Originally Posted by Doug Lax

Alton has a few vids on this and I adapted his methods and did a Himalayan salt rub for one day as opposed to one hour . The Rib-eyes were among the most flavorful I have ever had. And this was not Wagyu Piedmontese or Prime but they were CAB .....ABSOLUTELY delicious

Got to give these vids a look.

[David S.]

Guessing by "Alton," that you're talking Alton Brown?

I think he has WAY oversold/overmarketed himself, but I loved his "Good Eats" show back in the day, and his "I'm Just Here For The Food" book is not only a good read, but an excellent "textbook."

[-E-]

He is still relevant - mostly because he is the master of elegant simplicity. I've based several of my recipes off of his foundation. Not only that, other non-cooks tend to absorb his instruction with greater ease.

[Pider]

Yeah, even if the Alton Brown schtick is a little long in the tooth. I went back and looked at a rib recipe he did just a couple days ago. He is definitely a resource, as is the Cook's material. Anyone bought and read the Science of Cooking? That, too, is a great resource.