Here, on The Meat Show (a great name), Nick Solares tries a unique idea: BBQ made from dry-aged beef. It costs $47 per pound.
Of course this “dry-aged” BBQ is in New York City, as true Texans wouldn’t have anything to do with this. Now I love dry-aged beef in a steak (preferably aged 30 days or longer), and wouldn’t be opposed to trying some of this pricey barbecue, but I was dubious about whether the added rub and smoke would obscure the pure gamey meat flavor of a dry-aged steak. However, Solares seems to think otherwise.
Oh hell, I’d probably buy it. There’s nothing like the flavor of a good steak made from dry-aged beef, and life is short.