Even though the chicken was a bit burnt.
With the skirt steak off, I’m putting some short ribs on offset heat and letting them go for a couple of hours. Short ribs are so much fun to cook, and easy to cook well, as long as the heat is low and you make a little basket out of foil for them to sit in. Treat them like pork ribs … slow and low for at least 3 hours will do you right.
Dry aging your own meat is easy and should be done with all beef cuts in my opinion. Place on an elevated rack over a cookie sheet, and place in the fridge, uncovered, for 3-5 days. If you have a dedicated meat refrigerator (and if you don’t you should) snake a little fan in there to keep the air circulating. The cut will lose 10-20% of its mass and up to 15% of its weight … all in the form of water content that leaves the meat tasting even better.
I’ve always had trouble with grilling pizza, and I’m always on the lookout for ways to do it easier and better. I just purchased a new pizza stone with an enamel coating. It’s designed to go directly on the grill, but keeping consistent temperature is proving to be a problem (if I’m not cooking, it’s getting too hot; If I’m cooking, it gets too cold). I’ll keep you up to date on how the progress goes.