You can rub the rack a little with your hands while trying to get it off.. well, you catch my meaning.

Its going to feel a little more raw to the touch after, thats because the salt denatures the proteins, basically make them uncurl and be more tender. Also it'll get a little bit of salt deep into the meat.

Works great with most meat : http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

I've found 20 minutes for ribs is the sweet spot, beyond that it gets too salty, and less it doesn't help tenderize it enough.

Hehehehe. I sound like Beavis and Butthead! Plus I know what Randy is thinking! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

trying to decide, what finish color would go best with the orange/black gullwing on a HRLM, assuming I can get that handle color, I'm sending in the knife, might as well have it re-finished if it's not much more

I'd think black would go well with orange/blk. Or polished.

I went to the link MD put up. Interesting. AND the dry aging is interesting as well. Never had a dry aged steak.

What color is it now?

A nice satin finish, or bead blasted, you know, their Stone tumbled finish.

it's currently black w/tan handles, I was thinking maybe Tanker grey, although the black with the black/orange gullwing would look good, it's in near perfect shape (only cut some poison ivy vines with it) so if I don't change the color it won't need to be refinished

Well Guys I am going to take a break for a bit. I'll be back.

I'll check it out tonight when things get slow.

alright, take care randy

See ya later Randy! Take care!