Dry-Aged Prime Rib – How to Dry-Age Beef – Food Wishes

By | January 24, 2020


hello this is chef john from food wishes
calm with dry-aged prime rib that’s right I’d raged a prime rib for over 40
days and 40 nights and I could hardly believe what happened or should I say
what didn’t happen okay the results were surprising a little bit confusing but
very interesting but anyway I don’t want to spoil the ending although I will say
if you’ve ever thought about dry aging your own prime rib you really should
watch this video first so with that let’s go ahead and get started and the
first thing you’re gonna need of course is a prime rib and this beautiful
specimen weighed in at about 10 pounds and not only do we want to make sure
there’s still a fair amount of fat on top but we definitely also want to make
sure we use a prime rib that has the bones attached and speaking of attached
I’m gonna go ahead and detach whatever that is right there and then the only
thing we’re gonna do before we put this on our drying rack let’s go ahead and
quickly clean the surface with a little bit of salted water
okay just dissolved like a spoon of salt in a cup of water and we will use that
to wipe down the surface okay some people like to rinse this under running
water and then Pat it dry and then others will actually dip it in a brine
but I think this quick wipe down with a saline solution is more than adequate
and that’s it besides some clean beef the only other thing we’re gonna need
here is some kind of tray and rack to put it on which for me will just be a
sheet pan with this roasting rack and then before we rack our beef I’m gonna
put some salt down on the tray first okay some regular sea salt plus some
pink Himalayan salts and people that know things about this stuff say that
that will help control the humidity and purify the air whatever that means but
you know what it looks cool it feels right plus the best rice beef I’ve ever
had was in Chicago and was actually aged in a room that was lined with this pink
salt but anyway you decide I mean you are after all the Barry Gibb of your dry
aged prime rib and I really don’t think there’s gonna be that much of a fact on
whether the bacteria in your refrigerator is gonna be stayin alive
stayin alive and that’s it once we have our beef Panda up we can head to our
hopefully dedicated fridge okay I’m doing this in my empty spare fridge in
the garage which really will make this whole operation a lot easier than trying
to do it in your regular fridge that you’re going to be opening and closed
a million times and what we’ll do is leave it in this fridge from anywhere
between 30 and 45 days okay they say in less than 30 days not much happens and
after 45 days maybe too much happens and by the way the temperature of your
fridge is critical okay we really want to maintain a temperature between 34 and
38 degrees and so then I wasn’t guessing I used this probe thermometer that I
have dangling somewhere near the meat in the middle of the fridge and this is
actually what my prime rib looked like after two weeks of Aging alright it was
getting dark it was getting dry but happily there was nothing dangerous
looking growing on the outside oh and I should mention a lot of people recommend
you have a fan in your fridge but I don’t have a fridge fan or a fan to put
in my fridge and that didn’t seem to cause any problems but anyway that’s
what it looked like after two weeks and this is what it looked like after six
weeks when I finally pulled it out okay it was even darker and even drier and it
had a very subtle pleasantly funky smell so I was feeling pretty good except I
did not want to do what is traditionally the next step and that would be trimming
all the hard dry surface off until we get down to that nice soft fresh meat
all right I was okay trimming off a little bit of the fat since I’m not
gonna eat all that anyway but I really did not want to Tremayne the meat away
I mean sure was super hard and almost black but I thought that might be the
best-tasting part although I was thinking is that safe to eat so I
decided to do an experiment okay I was gonna slice a little piece off the side
so that I could cook it and test it okay sure I’m a chef but I’m also a horribly
under educated scientist so I cut a little piece off the end that was mostly
fat and it was funny even though it was dark the meat underneath really did feel
like fresh meat whereas the other side felt and looked like a cross between
beef jerky and leather but anyway like I said I went ahead and trimmed that up
and then seasoned it with a little bit of salt after which I quickly pan-fried
it and what I was thinking was I would eat this piece and if I didn’t get
horribly ill I would know it was okay not to trim all that stuff off
and yes I have to admit as I cut into this I was a little bit scared because
it’s not every day you eat a piece of medium-rare meat attached to Blackheart
and if you’re wondering what this tasted like I’m not going to tell you okay
we’re gonna save the flavor review for the end but texturally I determined it
was very edible and I’m happy to report I survived this experience with no
adverse effects at all so I did go back to trim off a little bit of the fat in
any areas I thought were even remotely suspicious looking but as you will see
from my pile of scraps I really didn’t trim off any of the meat
at all which is good because this thing lost like two pounds of weight during
the dry aging process which had $20 a pound means I lost like $40 into the
atmosphere but anyway like I said I went ahead and did the minimal amount of
trimming at which point we’ll go ahead and transfer that back onto our rack
only this time it’s in a roasting pan and then once that set we’re gonna have
to generously season this with salt and to help us do that we’ll go ahead and
spray the surface with water so that the salt sticks okay otherwise that surface
is so dry and slick the salt really is not gonna hold down so I gave that a
spray all over before very very generously season in this with kosher
salt okay this is a big hunk of meat so you almost can’t put too much salt on
the surface and that’s it once we have that surface covered with salt finally
after six weeks we can cook this in one or two more days since we really do want
to give this meat enough time to pull some of that salt from the surface in so
I went ahead and pop mine in the fridge for 24 hours about 48 hours is probably
even better at which point we can pull it back out and yes finally we can cook
it in a couple hours all right we don’t want to put a roast this big into the
oven ice cold so we’ll just leave that on the countertop covered up in case
there’s any curious critters flying around and we’ll let it sit there
warming up a little bit at which point finally no more sykes
we’re gonna put this in the oven and because I’m gonna use a traditional
roasting method I’m going to use this probe thermometer so we get it perfect
and of course we want to place that right in the center and then what we’re
gonna do here is use the old 500 300 method which means we sear this in a
really hot 500 degree oven for 20 minutes and then reduce our heat down to
300 until it’s cooked to our liking which for me was supposed to be about
125 to 130 internal temp but story the probe thermometer I used could
not take the 500 degree temperature in unbeknownst to me stop working but
luckily I figured that out just in the nick of time and even though this went
up to more like 135 I still was okay so you probably don’t want to stick in your
thermometer until your oven temperatures come down to 300 but anyway all’s well
that ends well and I went ahead and let that rest for about 30 minutes before
slicing in which by the way is highly recommended I do not pull these right
out of the oven and cut straight in and even though I accidentally cooked this
closer to medium it was still absolutely gorgeous and juicy and still beautifully
pink and I could not wait to grab a fork and knife and start eating and by eating
I mean analyzing so I went ahead and plated up a giant portion all right
usually it’s one bone for two portions but not for me today and because I
wanted to focus on the flavor I did not serve this with any fancy sauces
although I do have something of a horseradish fetish so I did serve a
little bit of horseradish cream on the side for the later bites but anyway I
went ahead and dug in and it really was incredible just extremely juicy and
tender and I absolutely loved everything about it except it taste or lack thereof
and what I mean by that is that this tasted just like really good beef but I
really didn’t have any of that funkiness that one would expect after dry aging
beef for six weeks okay for me that really is the single most important
reason you would do this so while this really was delicious
I cannot honestly say it tasted that much different than just a regular old
prime rib we threw in the oven and roasted and I even tried that outer
crust by itself because that should have a stronger flavor but it didn’t now
having said that I do think the aging helped make this a little more tender
and because we lost two pounds of weight I do think the flavor concentrates a
little more but it just concentrated that regular beefy flavor and not that
kind of extra flavorful cheesy funkiness I really wanted and if I’m gonna wait
for six weeks and basically lose $40 worth of product through evaporation is
something that’s a little more tender and a little more beefy worth it and I
even tried a little bit of extra salt to see if that would bring it out but it
didn’t so to summarize I really don’t know
I mean I guess if you have the budget and the extra fridge give it a try
maybe yours will be funkier okay maybe we should have left it longer but I do
have to say the results were inconclusive so I can’t officially say I
really do hope you give this a try soon but what I will still say is head over
to food whooshes dot-com for all the ingredient amounts of more info as usual
and as always enjoy you

100 thoughts on “Dry-Aged Prime Rib – How to Dry-Age Beef – Food Wishes

  1. Food Wishes Post author

    Check out the recipe: https://www.allrecipes.com/Recipe/276096/Dry-Aged-Prime-Rib/

    Reply
  2. Noah Mulgay Post author

    I've heard that dry-aging goes in peaks and valleys, so you may have pulled your meat at the wrong time in the aging process.

    Reply
  3. Buddha Tbay Post author

    Came across your video and watched it…had a few chuckles….If I remember far enough ahead, I do dry age my prime rib roasts. I don't find that they tenderize as many people suggest but I do find the flavour to be beefier, given the loss of weight (which is moisture). I think I'm glad that the roast doesn't taste funky. Next experiment will be to dry age and then sous vide the roast! I do watch a lot of your videos and enjoy them. Thanks for posting!

    Reply
  4. Silverback Post author

    Too much work, I’ll just go to Outback and enjoy theirs.

    Reply
  5. ermonski Post author

    The crust with all that malliard reactions and that concussive crunch made the flavor the platonic ideal

    Reply
  6. Whattatwist Post author

    Thats a big piece of meat bud, but i wouldve added salt to the outside of the meat from the beginning.
    Thats how i dry age mine i cover the meat in salt and then yeah put in on a rack with salt underneath

    Reply
  7. 黏糊糊湿嗒嗒的触手 Post author

    I think is the fungi grow on the beef (the white stuff you see on a dry aged beef), the fridge temperature is too low for that to grow. And that’s also the reason why they cut the outside off, because the fungi can’t be killed on high temperatures. Use a wine fridge with a fan next time, control the humidity and the temperature, there’s figures for dry aging beef online.

    Reply
  8. Harry Halvstiv Post author

    And i just got to laugh …. All those complicated vids about dry-aging and it's really soooo simple… 😀 Thank you John…..

    Reply
  9. Harry Halvstiv Post author

    Sooo…. Dry-aging is just another myth, not worth it? I always wondering about that. Thank's……..

    Reply
  10. Kobus G Post author

    John, I am no expert, but from making our (South Africa's) biltong (which is like your beef jerky, only way better) I figured to put spices (especially salt) onto the meat / steaks BEFORE dry-aging it. I've found that it makes a heap of difference to the taste and texture after cooking.

    Reply
  11. SciGuy Post author

    I guess I've been dry aging the possum that's been dead in the backyard for 2 months. Time to fire up the oven!

    Reply
  12. Nachos Time Post author

    Hallo, will you please calm down with meat-eating and other animal products. 4 of 5 of your recipes are from animal products. Help to save the planet, please. You kichten and your body looks like animal graveyard.

    Reply
  13. The Meek Greek Post author

    looks delicious, 🅑🅤🅣 🅐🅝🅨🅦🅐🅨

    Reply
  14. Ennis Del Mar Post author

    Why wouldn't you just rub it with olive oil instead of spray it with water?

    Reply
  15. The Young Gentleman Post author

    I think you didn’t find the flavor you were after because you didn’t have enough moisture evaporation because of your setup and you didn’t have the air circulation.

    Reply
  16. Devin Michael Roberts Post author

    I'm going crazy, is this a real voice or not? it can't be right? when he films himself speaking he doesn't sound this weird but it's the same voice.. he m,ade an algorithm off his voice right?

    Reply
  17. bostondmd Post author

    I wonder if the taste would have been different (better) if a professional dry ager appliance was used, like the
    Dry-ager. Overall, thank you for your honest opinion!

    Reply
  18. Jackie O'Neal Post author

    No way would I Attempt to do this. That's why you are that chef!

    Reply
  19. Boop Sloop Post author

    This guys vocal cadence drives me insane. Videos seem decent but the speech pattern this guy uses is so obnoxious. Whats the DEAL WITH THAT?

    Reply
  20. Gern Blenstein Post author

    Love your videos, Chef! Just a thought, since most dry aging is done with many pieces of beef all in the same fridge, maybe the unique microflora in that environment supply the cheesy beasties, whereas your not-even-enbeered garage fridge has nothing in it besides cold air. Maybe a fridge with food in it would do the trick. Or just more time evaporating money.

    Reply
  21. ecpgieicg Post author

    I find you need 2 months for the funky flavor to stand out. Dry-aged steak definitely makes a difference in both flavor and texture as long as the wait time is 2 months. Warning though: much over 2 months, the meat starts to get really dry which does become more flavor but difficult to cook as a result. Dry-aged or not, the meat flavor is only present for cooked meat. When the meat is overly dry, not only the texture isn't as nice, the surface gets cooked too dry while the inside is not cooked, worsening the texture and flavor. Cutting the slices thin helps but not enough. And yes, I left a third of my pack dry-aged for 3 months. That's how I know.

    Reply
  22. PAINTuRED Post author

    I think the fan is necessary, because you have to basically create a control desiccation. The atmosphere should be dry at about 75% humidity and a temperature range of 34° to 38°f. You should have weighed the product after the lapsed time and prior to trimming, so that you can get an approximation of water loss. Continuous flipping the product would help in a more even desiccation as well, I theorize

    Reply
  23. Richard Federico Post author

    Thanks for this honest review of a thorough home aging process. I've done this aging myself similarly to your method and I must say I have come to the same conclusion….was it worth it? Can I taste a difference? Is it any better?

    Answer to all three: not much
    That said I have used this aging method to extend the life of a roast or steaks that I can't get to eating right away. This may happen from time to time do to some change of plans or extenuating circumstances. Leaving beef wrapped up in its original plastic wrap will surely discolor and spoil intermediately after just a few days of purchase. Taking beef out its sealed situation and leaving open and exposed to dry air in the refrigerator wrapped in loose paper towels has saved my meat many times even up to 2 weeks!

    Reply
  24. Ray D Post author

    Does it come with a side of Communist Bullshit and Anti-America???

    Reply
  25. Mario Pierre Post author

    Horseradish fetish… repeat fast while eating all the bits to the last.

    Reply
  26. Nospam Spamisham Post author

    You totally did this wrong.

    First of all. You want a boneless roast. If for no other reason than Costco sells USDA Prime rib for $10/pound as boneless. What you said about the aging 30 to 45 days is not true. More like 60 days. 90 days would be better. I've seen beef aged up to a year. And you want an UMAI bag.

    The result is going to be a bark that is far thicker and darker than what you got. Which is going to be a problem if you use bone in because removing that bark can be tough but is ALOT easier if it's boneless. This type of meat is typically used for steaks rather than roasts. Which is to say it is better at medium rare or even medium, rather than rare.

    There is nothing wrong with eating the bark, usually. If the bark is contaminated, it means the entire roast is contaminated and inedible. The issue is it's dry. Best used in a food processor and then added to stew to rehydrate it. People typically use it as doggy treats but this is a mistake.

    That's how to get the flavor you are looking for. The UMAI bag is key. Without it, the fridge you keep it in must be rigidly controlled with humidity and temp and has to be sterile (you will know right away if it isn't). You really need a special fridge for this…or you can use the UMAI bag.

    Just for giggles, age beef is somewhat of an acquired taste. Specifically, it's a taste similar to certain expensive cheeses. A person either likes it or does not. And Americans have been trained to eat flavorless beef. So you are going to get various reactions from people you serve this to. Everything from wow, this is delicious to, I absolutely will not eat that. Many people reading this will be thinking….oooh, aged beef only to discover they don't actually like aged beef. It is very different than standard beef. I can only liken it to venison. People either like it (alot) or don't (alot).

    Reply
  27. CatBird Seat Post author

    I just love it!!! After all you are the Barry Gibb of your Dry – Aged Prime Rib

    Reply
  28. hookah gamer Post author

    Maybe the taste would have been different if you grilled it like on the barbecue food for thought

    Reply
  29. dinnynosher Post author

    I enjoy the channel, but, why the irritating voice pitches? Did you have a stroke?

    Reply
  30. stalrunner Post author

    I'm dry aging one for 60 days to finish in time for Christmas. I've done a couple in the past for 50 days and they were delicious but still didn't quite have the funk I expected.

    Reply
  31. C. Annette W Post author

    This is a very honest video, as to taste. That meat looks delicious.
    I know exactly what flavor the chef was looking for because when growing up we had a packhouse and the taste of meats that had been hanging up really gave foods a very different flavor that is not found in very fresh meats. That packhouse is still standing in Mt Airy NC but we should really tear it down now. It is made of logs.

    Reply
  32. Speedytyperman Answers Post author

    Its sunday so they should have this at boston market right now. But I dont have cash….

    Reply
  33. ondapc Post author

    I had the chance to try a 2 year and 90 day dry aged steak — yeah it cost about 200$ for about 5 lbs of meat. The 110$ two year aged steak was too rich. The 90$ ninety day steak was more pleasant. Ultimately, both steaks were outmatched by a standard "wet" aged steak from a Midwest steak house.

    Reply
  34. Fred Smith Post author

    Good video. Dry aging at home is super easy. I'm on my fourth roast and I'm just using the bottom shelf in my kitchen fridge. Oh, and I just used ice cream salt. It's much cheaper. My first two roasts were 28 and 45 days and, like you, I didn't notice much change in the flavor. My third roast aged for 8 weeks and, wow, that's the sweet spot, IMO. Much more intense and complex flavors and buttery texture. So, give your next one another 20 days and I think it'll make you a believer…

    Reply
  35. david christian Post author

    Good info. But the lilt in his voice as he talks you thru makes it very irritating to listen too.

    Reply
  36. Zachary Hughes Post author

    Holy cow, John!
    At 8:45 it looks like you are eating the head (or at least the profile) of a hippo!
    No wonder it doesn’t taste right 😉

    Reply
  37. Richard Richardsen Post author

    Next time just make some blue cheese butter and brush it on after cooking beef that has not been aged. You'll get that funk folks like. Some folks like.

    Reply
  38. Elizabeth Ellison Post author

    From one shift to another… Chef John you are my favorite

    Reply
  39. Biscuit Head Post author

    The salt wipe in the beginning may have discouraged the microbial cultures that are necessary for producing the intense dry-aged flavor. You don't want anything bad to grow on the meat, but you don't want to kill the good stuff, either. Also, most professionals will wet-age the meat for 30 days in vacuum-sealed plastic, and then dry-age for 30 – 45 days afterward. The wet-aging sets up the proper microbes throughout the cut.

    Reply
  40. Nunya Bizness Post author

    Don't dry age prime rib. Just don't. Every other part of the cow is fine for dry aging, but prime rib is the king of beef flavor, not what you make beef yogurt out of.

    Reply
  41. Danny Stone Post author

    Being a butcher HBF Hass to go at least two weeks to break down properly

    Reply
  42. M W Post author

    I love that he gave it a negative review! Super honest! Thank you!

    Reply
  43. Frank Kolton Post author

    I stopped watching because I know how it turned out. First of all use a prime grade prime rib, you need a lot of fat cover to dry age beef properly, it protects the beef from drying out, also bard the ends. Use a 107 export rib, it has the cap and still has the chine (a thin layer of the spine) on it, again to help protect it from too much moisture loss, have the butcher "crack the spine" (saw the ribs where the it meet the spine), finish removing after the roast has rested for easy carving, A properly aged rib melts in your mouth and is rich in taste, it shouldn't taste gamey or rancid.

    Reply
  44. Elstel Skenderi Post author

    Really Chef im happy you can cook telling your audience the truth and still making it I wish you the best, by the way check the smoked salted and aged meat called pasterma from Albania

    Reply
  45. EWG29526 Post author

    Shop at a different store. At $20 per lb you're getting robbed!

    Reply
  46. Thanhtacles Post author

    You didn't even review the flavor of that hunk of dry dark meat crust like you said you would at the beginning…

    Reply
  47. mr zif001 Post author

    i have roasted 100's of 109's at 425 degrees and now feel low and slow is best 225 degree oven to internal temp of 125.

    Reply
  48. Jeff A. Taylor Post author

    You have to listen back to yourself and not use the same annoying roller coaster cadence thatrunsupthehill and comes back down again. Iamsureyouknow what I mean. Good luck.

    Reply
  49. 2 years & Post author

    So including the usage of electric bill this cost you around 600 dollars?

    Reply
  50. Daniel Espinoza Post author

    I've watched this video like 10 times. I dont know why I like it so much. I dont have the money, patience or skill to make this. I just love this man and his voice

    Reply
  51. bubbaboom 8000 Post author

    I really love watching and trying your recipes (mostly trying)

    Reply
  52. Mariann Zaccaro Post author

    Chef John, some of us ate using table top convection ovens in tiny homes. Can you show us how to cook just as perfectly in these small ovens? I love your channel.

    Reply
  53. Mr Cobbs Post author

    A chef that doesn't mislead viewers with nonsense jibber jabber…easy sub

    Reply
  54. Worldwave Post author

    I love the fat chunks on Ribeye so much and at 09:04 I was like NOOOOOOOOOOOOOOOOOOOO

    Reply
  55. Yan Zhu Post author

    I would just buy aged beef from the store and not do it at home myself.

    Reply
  56. zhbvenkhoReload Post author

    Chef John, the Basques in Spain leave the beef to dry age for 18 months.

    Reply
  57. zermomia Post author

    What about aging a hot woman for 40 year and try it?

    Reply
  58. oldschooldiy Post author

    Chef huh? And doesn't know "dry aging" has nothing to do with flavor enhancement? Really?

    Reply
  59. Ronald Schmal Post author

    Seems like a waste if it doesn't add the flavor you thought it would. I personally have never had aged beef, so I would have no clue what I would be looking for. So it's good to know, you do it for a cheesy kind of taste.

    Reply
  60. SBG rules Post author

    eat ur dry aged grassfed beef raw if u want the cheesy flavor ur cooking the benefits and nutrients away the bacteria are good for the gut probiotic

    Reply
  61. A Olson Post author

    Patient enough to let it sit in the fridge for 45 days, not patient enough to reverse sear it a couple more hours.

    Reply
  62. Kerinko Post author

    Hey Chef John, as a Chicagoan, where did you get such a piece of beef? Let us know, man!

    Reply
  63. John Rockett Post author

    My ocd when you didn't shake the salt into all the corners of the pan

    Reply
  64. Alexander Johannesen Post author

    I've been dry-ageing for, uh, ages. The lack of flavour is a) the saline wipedown (I do no such thing, just a dry rub with paper towel), b) the salting and resting for 2 days after you pull it out (this is only because you made it a roast), and c) dry-ageing gets rid of moisture on the frying surface, so fry them as steaks on high heat instead of a roast. Consider sous-vide as these are two-finger thick, but because they're dry aged they're easier to also reverse sear.

    Otherwise it looked great, but you need to keep salt faaaaar away from the meat itself through the drying. The salt underneath is good, but you'll get better results with the fridge lined with salt blocks. I flip the meat every week, and I don't worry too much about bacteria from my hands (as the bacteria can't penetrate too deep and will get stuck in the pellical you cut off; it's the compromise I do for the best flavour)

    Love the channel!

    Reply
  65. chemmii Post author

    Thanks…. But no thanks…!!
    I will stick with wet aged beef that's been aged for 3-4 weeks.
    I want to at least eat 9 1/2 lbs of steak.!!!

    Reply
  66. swirlingabyss Post author

    Your meat wasn't moldy. Just like cheese, mold=funk. Its your fault for having such a clean fridge.

    Reply
  67. R Mellgren Post author

    A food wish i have is actually two.

    Swedish
    Tjälaknöl

    or

    Spickekött beef or moose. (lowfat) usually.

    The first is basically a 1,5kg steak baked from frozen @75C in the oven. i guess it could be sous vided but i dont think it would let off enough liquid.
    It has to bake until it has 65-75C internal. The lower the more juicy. personally i preffer to stop @ at 68 and let it restfor a out 1h.
    Meanwhile i boil the soaking liquid.
    For me it is 1L water, 0,5dl salt, 1 onion, 2-4 cleft of garlic, 6 dried juniper berries. (can be lightly crushed) 1tbsp rosemary dried, 1tbsp fried sage.

    Pop the meat in the liquids for about 8-12h. if the meat is warm when you pop in it half the time. same if liquid is warm.

    This is delicious with potatoe gratin. (garlic style)
    meat best served cold cut.

    While gratin hot.

    Same with second recipy.
    Which is air dried salted meat. reverse method from above.

    Cuts are at the most 1/2" thick it is dried in oven or in fresh air (in a net box)
    In arctic regions best from march and until may.

    Other regions and people suggest oven drying. @50C

    I suggest oven dreying @75C, in combination with coldsmoking slightly for end result.

    this create an amazing taste, the hardcore hunters like moose meat when it is like rubber inte center.
    I prefer it more dry. I want it almost even to the center.

    to explain it almost like beef jerky. But slightly more soft. And the taste is angelic. and refreshing.

    I have done this to eat for fishing and hunting, but it is just as perfect for a party in hollywood. delicious.

    Reply
  68. Ray Theron Post author

    I simply LOVE your honesty! Chefs who taste what they have just cooked and ALWAYS exclaim how tasty it is just do not convince me.

    Reply
  69. HERE'S WHAT WE'RE GOING TO DO BBQ! Post author

    I'm having trouble CONTROLLING THE VOLUME OF MY VOICE!

    Reply

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