dvjohnson02
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- Grill(s) owned
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Any recommendations for a whole NY Strip, roughly 12#? I’d like to cook it as a whole piece instead of cutting it up into steaks. Thanks
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I tried dry aging in the refrigerator, this wasn't one of my best ideas.My thought was to trim off the hard fat layer and treat it like a prime rib, but the fat content is different in the two cuts so I’m hoping someone can shed some light on if that matters or not. It’s a lot of meat/money to risk screwing up.